Egg Salad Recipe
Egg salad is classic, simple, and only requires a handful of ingredients! Serve it as a side, or make it into an egg salad sandwich. Either way, it's perfect for feeding a crowd!
- 6 eggs room temperature
- pinch of salt
- 1 tsp vegetable oil
- 1/3 cup mayo
- salt and pepper to taste
Carefully place eggs in a pot of cold water and cover completely by 1 inch or so. Add a pinch of salt and a tsp. of vegetable oil (this will make them easier to peel).
Bring water to a boil on medium heat. Once it has reached a boil, cover and remove from heat. Let sit off heat for 10-12 minutes.
Dump hot water from pot, fill with cold water, and let cool for an additional few minutes.
Shell your eggs and place in a bowl. Chop up with a fork and mix in mayo. Add salt and pepper. Serve warm, or place in fridge to serve cold.
Calories: 229kcalProtein: 8gFat: 21gSaturated Fat: 5gCholesterol: 253mgSodium: 212mgPotassium: 91mgVitamin A: 355IUCalcium: 37mgIron: 1.2mg