Classic Egg Salad Recipe
This Classic Egg Salad Recipe is a classic that's great for sandwiches for lunch and dinner all year long.
Ingredients
- 12hard boiled eggs
- ¼ cupfinely chopped red onion
- ¼finely chopped celery
- ½ cupmayo
- 2 tablespoonsyellow mustard
- 1 tablespoondill pickle relish
- salt & pepper (to taste)
Directions
- 1
Place your eggs in the bottom of a large pot (make sure you use a pot with a lid!), and fill with water. Bring the water to a boil over medium-high heat.As soon as it comes to a hard boil, turn off the heat and cover with a lid. then turn off the heat and cover with a lid. Allow to sit, covered, off the heat for 11 minutes.
- 2
While the eggs are sitting and cooking, prepare a large bowl with ice water.
- 3
Place cooked eggs immediately in ice water to cool. Once cooled, crack and peel the eggs. Refrigerate for at least 3 hours until cold.
- 4
When the eggs are cold, finely chop them with a knife or egg slicer and place in a large mixing bowl.
- 5
Add onion, celery, mayo, mustard, relish, and salt and pepper. Stir gently to combine.
- 6
Cover and chill for at least an hour or until ready to serve.