Name: Easy Egg Salad
Cook time: 15 min
Total time: 15 min
Yield: 1 1
Ingredients: 3 Eggs; 2 tbsp Mayonnaise; 1/2 tsp Salt; 1 tsp Fresh Black Pepper

Jump to Recipe Print Recipe

But Dan….all egg salad is easy! And you’re right! But considering this is one of the things I cook the most, it felt compulsory to put up my recipe. This easy egg salad recipe takes 15 minutes and makes for a perfect weekend lunch. Out gardening in the morning and worked up an appetite, about to go run some errands and don’t want to get hangry, looking to save a couple bucks to feel less guilty about the old fashioned you’re going to drink later? This is for you.

The keys to this egg salad are 1. the done-ness of the egg, and 2. the fresh pepper. For me egg salad is all about the black pepper. You can cook the eggs to perfection, and make homemade mayo and garden fresh veggies, but if your egg is over or under cooked and there isn’t enough pepper in your egg salad it won’t taste right. I grew up eating egg salad from bagel shops in NY, and this super simple easy egg salad recipe would give them all a run for their money.

Print Recipe

Easy Egg Salad

So easy, so yummy, the best weekend lunch with a simple salad. This egg salad comes together super quick with little effort and very little cooking knowledge needed.

Prep Time0 mins

Cook Time15 mins

Total Time15 mins

Course: Salad

Cuisine: American

Keyword: easy, egg, lunch, quick, salad

Servings: 1 1

Cost: $1

Equipment

Sauce Pan with Lid
Bowl

Ingredients

3 Eggs
2 tbsp Mayonnaise
1/2 tsp Salt
1 tsp Fresh Black Pepper

Instructions

Place the eggs in the pot, and fill the pot with enough water to cover the eggs by about an inch.
Place the pot on the stove and set the burner to as high as possible. We want to get the water boiling as quickly as we can.
As soon as the water comes to a boil, cover the pot, turn off the heat, and let the eggs sit in the hot water on the stove for 9 minutes.
When the 9 minutes is up remove the pan from the heat and immediately empty the water while running cold water over the eggs in the pot. This will cool them down and stop them from continuing to cook.
Peel the cool eggs and place the peeled eggs into a bowl with the salt, pepper, and mayonnaise. I like to whack the eggs on opposite sides to help make peeling easier.
With a fork squish the eggs, salt, pepper, and mayo together until the desired consistency is accomplished. I prefer a medium chunk to egg salad but this is a preference.
Serve it up on some toasted bread, in a salad, on a bagel, or with some chips. Enjoy!