Easy Egg Salad
A simple and creamy egg salad made with just three ingredients. Perfect for sandwiches, toast, or as a quick snack using leftover hard-boiled eggs.
Equipment
- Saucepan
- Bowl (for ice bath)
- Knife
- Spoon
- Mixing bowl
- Cutting board
Ingredients
- 6 large eggs cooled, peeled and chopped
- 1/2 cup mayonnaise
- salt and black pepper to taste
- fresh parsley optional
- olives optional
- chopped green onions optional
Instructions
- Boil the eggs: Place eggs in a saucepan in a single layer and cover with water by about 1 inch.
- Bring to a gentle boil, then cover, turn off the heat, and let the eggs sit for 10-12 minutes.
- Transfer eggs to an ice bath (or run under cold water) for 5 minutes, then peel.
- Chop the eggs into small cubes and add to a mixing bowl.
- Add mayonnaise and stir until creamy and evenly combined.
- Season with salt and black pepper to taste. Garnish with green onions, parsley, or olives if desired.
Notes
- For a thicker egg salad, start with 1/3 cup mayo, then add more as needed.
- Store in the fridge in an airtight container for up to 3 days.