Classic Egg Salad

A simple lunch to put together! Classic and yet really good!

Prep Time: 5 mins 

Cook Time: 20 mins

Total Time: 25 minutes 

Yield: 2-4 servings


6 whole eggs in shell, brought to room temperature

4 quarts of water

1 tablespoon white vinegar

4–6 tablespoons good quality mayonnaise

Pinch of table salt

Pinch of black pepper

Lettuce of your choice, I used Arugula


Fill a medium pot with three to four quarts of water and bring to a boil.

Add white vinegar. Gently place each egg one at a time into the pot with a long-handled slotted spoon, resting them on the bottom of the boiling water.

Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.

Drain all the water and then shake the pot with the eggs still inside to break the shells. Under running warm water, peel off shells and set cooked eggs on a paper towel to dry.

Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste. Add more salt or pepper if needed. You may use some or all of the 4-6 tablespoons of mayonnaise depending on how creamy you like the texture.

Cover bowl and place in the refrigerator until egg salad.

Serve with your choice of lettuce and your favorite bread.

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