I used to make egg salad sandwiches very often when I was still in college. It was easy to make and cheap. A few eggs can really go a long way. I still make it now for my family but made two significant changes that made it tastier – how I cooked the egg and the amount of mayonnaise I use.
For a long time, I used to think the “green” ring around the egg yolk was normal. If you thought (or still think the same), that’s NOT supposed to be there. That my friend is a sign of overcooked egg. We’re hitting two birds in one stone here. I’ll also tell you how to cook perfectly hard-boiled eggs. Ok then, let’s get going.
Creamy Egg Salad
- 5 large eggs
- 5 Tablespoons mayonnaise
- 1 rib celery finely diced
- ¼ teaspoon ground black pepper
- Pinch of salt optional
- ½ teaspoon honey or sugar optional
- Gently place the eggs in a pot and fill with cold, tap water until the water level reaches 1 – 1.5 inches from the height of the eggs. Partially cover the pot. The lid should only be covering about ¾, leaving some open space.
- Bring to a boil on medium heat. Once boiling, continue cooking/boiling for 5 minutes. Turn the heat off immediately and transfer the eggs in very cold/iced water to stop the cooking. I usually just run the tap on the coldest setting until the eggs are cool enough to handle.
- Peel the eggs by gently rolling each egg on the counter. Place in a large bowl and mash with a fork. Add in the mayonnaise, celery and cracked black pepper. Taste and season with salt and/or honey if needed. Refrigerate leftovers (covered) for up to a few days.