Simple Egg Salad Recipe
User Reviews
4.1
Simple Egg Salad Recipe
Description
For the Simple Egg Salad, eggs are fully cooked by boiling at a rolling boil for 14 minutes, then cooled in ice water to facilitate peeling. The peeled eggs are finely mashed and mixed with mayonnaise, yellow mustard, and kosher salt to achieve a creamy and slightly tangy consistency. The sandwich version builds upon this by toasting white bread, spreading butter on one side, and adding fresh lettuce before layering the egg salad, resulting in a balanced texture between crisp bread and smooth filling.
The egg salad offers mild flavors enhanced by the mustard's zing and saltiness, making it easy to customize with additional seasonings if desired. Its dense and moist texture spreads readily on bread, making it convenient to prepare and serve. This recipe is a straightforward approach to a classic sandwich filling.
The salad can be stored refrigerated for 3 to 5 days, supporting meal prep or leftovers. Proper boiling and peeling methods improve yield and ease of preparation. This recipe focuses on straightforward techniques without added embellishments.
Ingredients
- 4 egg
- 2 tablespoons mayonnaise (or Miracle Whip if you prefer)
- 1 teaspoon yellow mustard
- kosher salt
- 4 lices white bread
- 1 tablespoon butter
Instructions
- Fill a medium saucepan with water and bring to a boil. While the water heats up, fill a bowl with water and plenty of ice cubes and set aside. Use a spider or slotted spoon to slowly drop the cold eggs into the boiling water. Cook the eggs at a rolling boil for 14 minutes. Drain the eggs and transfer them to the ice water bath. Chill them for 5 minutes then transfer to a towel to dry. Peel the eggs by tapping them on the countertop, then gently roll the egg between the palm of your hand and the countertop to crack the shell all the way around. Peel the eggs under running water.
- In a bowl, use a fork to finely mash the eggs. Add the mayonnaise, mustard, and salt, and mash to combine.
- If making a sandwich, toast the bread and butter on one side of each slice. Slather a little mayonnaise on one of the buttered bread slices then top it with a layer of lettuce. Top the lettuce with half of the egg salad then the remaining bread slice. Cut in half, and serve.
Notes
- Store egg salad in the refrigerator and consume within 3 to 5 days for freshness.
- Peeling eggs under running water helps remove shells cleanly and efficiently.
- Cooking eggs at a rolling boil for 14 minutes ensures fully set yolks suitable for salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 348mg | 116% |
| Sodium | 525mg | 22% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 662IU | 13% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 159mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
You'll Also Love
