Place eggs in a pot and cover with water. Bring the water to a boil (just shy of the full boil, but a steady simmer. Remove from heat, cover, and allow to sit in hot water and very gently cook for 20 minutes. Then place them in cold water for a minute and peel them immediately after.
Separate egg whites and yolks. Toss egg yolks into a large bowl, add mayo and a pinch of salt (I season my egg salad lightly.) Whisk until creamy yellow sauce has formed.
Add egg whites to the bowl and using the same whisk, mash them up to the desired consistency. I prefer plenty of differently sized egg white pieces in my salad. Taste, and season your salad with more salt, according to taste. Serve on a fresh slice of bread with some lettuce.
Feel free to serve additional garnishes on the side or fold them into your egg salad, if desired.
Ingredients
Directions
Place eggs in a pot and cover with water. Bring the water to a boil (just shy of the full boil, but a steady simmer. Remove from heat, cover, and allow to sit in hot water and very gently cook for 20 minutes. Then place them in cold water for a minute and peel them immediately after.
Separate egg whites and yolks. Toss egg yolks into a large bowl, add mayo and a pinch of salt (I season my egg salad lightly.) Whisk until creamy yellow sauce has formed.
Add egg whites to the bowl and using the same whisk, mash them up to the desired consistency. I prefer plenty of differently sized egg white pieces in my salad. Taste, and season your salad with more salt, according to taste. Serve on a fresh slice of bread with some lettuce.
Feel free to serve additional garnishes on the side or fold them into your egg salad, if desired.
