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
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!
Notes
If you're feeling a little spicy add in some cayenne pepper (1/4 tsp.) during the mixing step.