Creamy Egg Salad
This recipe is a very school-lunch friendly spread that is so delish and can be made ahead or at the last minute when you don’t have much time to make a healthy lunch
- 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.
*If you wish to make it special, add 4 ounces of softened cream cheese for an extra creamy egg salad.
**Add more celery for a crunchier texture
***Depending on what brand of mayonnaise I use, I sometimes don’t need to add salt. My eldest like it sweeter so I sometimes do a light drizzle of honey to sweeten it a bit