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Egg Salad (sandwiches)

Course Dinner, Lunch, Salad, Sandwich
Keyword boiled, Eggs
Total Time 30 minutes
Servings 2

Ingredients

  • 3 eggs
  • 1 stalk celery (small diced)
  • 2 tbsp onion (small diced)
  • 1/4 cup mayonnaise
  • 1 tsp mustard
  • 1 pinch salt
  • 2 pieces bread (optional)

Instructions

Boil the Eggs

  • Cover the eggs in a saucepan with water.
  • Add more water so that the eggs are covered by at least an inch or two of water.
  • Bring to a boil and allow to gently boil for 15 minutes.
  • Turn of heat and strain water from the eggs.
  • With the eggs still in the pot, fill pot with cold ice water for 5 minutes.
  • (You want to cool the eggs quickly to stop them from cooking inside and make easier to peel)

Peel the Eggs

  • Crack the egg all over by tapping it on your counter.
  • Roll the egg gently between your hands to loosen the shell
  • Peel the egg starting at the large end. If you hold the egg under cold running water or dip it in a bowl of water this will help remove the shell.

Egg Salad

  • Chop the peeled eggs into small pieces.
  • Place the chopped eggs in a bowl.
  • Dice celery and add to eggs.
  • Dice onion and add 2 tbsp of diced onion to eggs.
  • Add the mayonnaise, mustard, and salt to eggs and mix well.
  • Eat salad by itself or add to bread to make a sandwich.
  • Store any leftovers in an airtight container in the fridge.