There are many different ways of making egg salad. Since my husband only likes mustard and mayonnaise in his egg salad, this is a very easy recipe to make.
Yield: 1 Quart
Short Korean Lesson
- Jeom (점) = Point
- Jeom (점) = Mole
- 15 Hard Boiled Eggs
- ½ to ¾ tsp Salt
- ¼ tsp Black Pepper
- 1 Tbsp Mustard
- ⅓ Cup + 1 Tbsp Mayonnaise
Boil 15 eggs. What works best for me is to cover the eggs in cold water in a pan, and then bring the water to a boil. After that, place a cover over the pan, reduce the temperature (you want the water to just slightly boil), and boil the eggs for 5 minutes. Then turn the stove off and let the pan set on the hot burner for another 5 minutes before removing it from the stove. Then carefully drain the hot water and add cold water until the eggs become cool.
Remove the shells from the eggs and place them into a large bowl.
You need to mash your eggs. It is quick and easy if you use an egg slicer first. If you don’t have one, you can use a knife.
Finish mashing with a potato masher or a fork.
Mix in ½ tsp salt (or to your taste), ¼ tsp pepper, 1 Tbsp mustard, and ⅓ cup + 1 Tbsp Mayo.
You can eat egg salad by itself. If we are using it for a salad, we put it on lettuce or in a tomato that had the center scooped out.
The way we usually eat egg salad is in a sandwich. Some people like butter and lettuce on their egg salad sandwiches too.
This was a simple recipe. Egg salad is also good with onion and celery. You can adjust the mustard and mayo to your liking.