There are countless egg salad recipes, but this simple version has been a family favorite for years. It’s straightforward and satisfying, with a touch of white vinegar that adds a bright, acidic tang. The result is a classic egg salad that’s easy to make and perfect for sandwiches, rolls, or served on a bed of greens.
Time to crack those eggs and make some tasty sandwiches!
Simple Egg Salad
Created by Amber Brady
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Yields3 to 4 servings
Ingredients
- 3 hard boiled eggs
- 1 Tbsp mayonnaise
- 2 tsp yellow mustard
- 2 tsp distilled white vinegar
- Salt & Pepper to taste
- Paprika to garnish
Instructions
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Bring a small pot of water to a rolling boil. Add about 1 teaspoon of baking soda to the water — this raises the pH and helps the shells come off more easily.
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Lower the eggs gently into the boiling water with a spoon. Boil for 14 to 15 minutes. Keep the water at a full boil for the entire time to achieve firm, fully cooked yolks.
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Cool the eggs quickly in cold water and ice. Once chilled, roll each egg on the counter and remove the shell; if you used baking soda, the shell should peel off easily in halves. Rinse the peeled eggs.
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Use an egg slicer to cut the eggs in both directions into a fine, shoestring or grated texture, or chop to your preferred size.
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In a bowl, combine the sliced eggs with mayonnaise, yellow mustard, distilled white vinegar, and salt and pepper to taste. Stir gently until evenly combined. Finish with a light dusting of paprika for color and mild flavor.
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Serve the egg salad on rolls, croissants, toasted bread, or puff pastry. Add lettuce, avocado, or other toppings as desired. Store leftovers refrigerated in an airtight container for up to 3 days.
Notes
Disclaimer: Nutritional values are estimates calculated with third-party tools and should be used as a guideline only.
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