Egg Salad
Haters of mayonnaise, rejoice! This recipe uses very little mayo, instead allowing other flavors to compliment the eggs, while keeping it moist.
Ingredients
- 10 eggs
- 1/4 cup mayonnaise
- 2 tsp mustard
- 1/2 cup sweet relish
Instructions
- Bring water to a boil. Add the eggs slowly one at a time. Cover and bring the water back to a boil. Reduce heat to allow a gentle boil, for 10 minutes. Water should cover the eggs by about an inch.
- Drain the water from the eggs and immediately place eggs in a bowl of ice water. Let cool off for about 10-15 minutes.
- Peel the eggs. *See note below for tips on how to easily peel eggs* Rinse any bits of shell off and place in a bowl.
- Using a fork or pastry blender, mash the eggs into little pieces.
- Add mayonnaise, mustard and relish. Mix until well combined. Enjoy!
Notes
*Tips for easy-peeling eggs*
-Older eggs peel better. This is where I prefer the grocery store eggs to the fresh ones I buy from neighbors.
-Putting the eggs into already-boiling water, then an icy plunge immediately after, has been my foolproof, go-to method for years. I've tried starting the eggs in room temp water, baking them and other methods. Nothing ever worked as well as this.
-Tap the egg on the top and bottom against the countertop, then roll the egg on its side, putting pressure with the palm of your hand. Breaking the shell all over. It should easily slide off. If you meet resistance and it starts coming off in chunks, find the eggshell membrane (clear film just under the eggshell) and try getting your finger under it. The shell will stick to the membrane and you'll be less likely to take chunks of cooked eggs whites with the shell.
-Don't overcook your eggs. That greenish tint on the yolk means you overcooked them.