I love egg salad, so here’s Mary’s egg salad (that’s me)! Egg salad is deceptively simple. It’s not particularly difficult to make, assuming you know how to hard boil an egg. But I say it’s deceptively simple because if you don’t know what you’re doing its easy to make super bland, boring egg salad. Or, alternately, egg salad that’s kind of gross. You can’t just over boil an egg and slap a little mayo in there and call it a day. Well, you could, but I doubt you’d enjoy it. Have no fear, I’m here to teach you how to make delicious egg salad!
If you already have a method for hard boiling eggs, you’re good to go. Just use that method (you’ll need 10 eggs for this recipe). If you don’t know how to hard boil an egg, or you have iffy success with it, here’s a method similar to the one I use: https://www.inspiredtaste.net/9387/how-to-cook-hard-boiled-eggs/
Hard boiling eggs isn’t too hard once you know how to do it, but peeling them can be a major pain in the ass. I hate peeling eggs. I won’t buy the pre-peeled ones from the store though, for some reason they kind of skeeve me out. Anyway, the best way to make sure your eggs are easy to peel is to not use fresh eggs. Weird, right? But it works, fresh eggs are hard to peel. So, those eggs that have been sitting in your fridge for two weeks that you need to use up before they go bad? Those are actually perfect for this recipe! I’ve heard that adding a little vinegar to the water you’re boiling the eggs in also makes them easier to peel, but I haven’t tried that trick yet. It’s worth a shot though if you know your eggs are pretty fresh.
Because this recipe is so simple, I recommend using the best quality of ingredients you can. I’m not trying to be elitist, if all you have is store brand mayonnaise and $1/dozen eggs this egg salad will still be awesome. But, if you can get free-range eggs and a good quality mayo, it’ll be even better.
For a low carb meal, Mary’s egg salad would be great on some romaine lettuce. This egg salad would also be great on my gluten-free dairy-free English muffins: https://www.mapletaffyandlousytomatoes.com/recipes/gluten-free-dairy-free-english-muffins/
Mary’s Egg Salad
Ingredients
Instructions
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Boil and peel 10 large eggs using whatever method you prefer.
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Chop the eggs and add them to a medium bowl. I like using an egg slicer twice per egg to chop them, but you can just use a knife.
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Measure all of the condiments and spices and add to the bowl.
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Mix it together thoroughly! I recommend letting it sit in the fridge for at least an hour before eating so the flavors can marry, but you can eat it right away too.
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Enjoy!
