•Egg salad is an easy, healthy meal that takes little time and few ingredients to prepare.

•It may not win awards for being the most visually-appealing dish, but don't let this discourage you from trying it.

•If you like hard-boiled eggs, mustard, and miracle whip, this is a great recipe for you. If not, you may want to avoid egg salad.

Step 1: Ingredients

•5 eggs

•Mustard

•Miracle Whip

•Pickles (Optional)

•Avocado (Optional)

•Salt/Pepper

Step 2: Supplies

•Stove top

•Sink

•1 pot

•2 bowls (cereal-sized)

•2 storage containers (each should be able to store about one cup)

•1 plate

•1 fork

•Ice cubes

•Water

Step 3: Boiling the Eggs

•Place 5 eggs in a pot of cold water and place the pot on a stove burner.

Tip: The eggs should be fully submerged in the water.

•Turn on the burner and wait for the water to boil.

Tip: You will want to set the stove dial to a higher setting so that the water heats faster.

•Once the water begins to boil, set a timer for 8 minutes.

Tip: You should set the timer once you can see the bubbles forming in the water. Also the handle of the pot should not be pointing in your direction, as it can easily be bumped.

Step 4: Change the Water

•After 8 minutes of boiling, dump the hot water into the sink, leaving the eggs in the pot.

Tip: Be careful not to touch the metal part of the pot, as it will be very hot. Also, don't dump the water too fast or it could splash and potentially burn you.

•Now, fill the pot with cold water and 2 cups of ice. Let it sit until all of the ice melts completely or almost completely.

Tip: This may take a while. Consider doing something else to keep yourself occupied while the ice melts.

Step 5: Peel the Eggs

•Remove the eggs from the pot and place them on a plate. Peel the hard outer shell off of the egg whites. The shells can be thrown in the trash once they are removed.

Tip: Some of the eggs may be more difficult to peel than others. If you are having a hard time peeling, you can use a fork to separate the shell from the egg white.

Tip: Make sure there are no small pieces of shell left on the egg. The egg should feel completely smooth when it is fully peeled.

Step 6: Mash the Eggs

•Use a fork to mash each egg on the plate. Once the eggs are in mashed form, transfer half of the eggs to one bowl and half to another bowl.

Tip: Each bowl will have 2.5 eggs (1 serving) in it if you separate them equally. Each step after this one will have to be completed for each bowl.

Step 7: Add Mustard

•Squeeze approximately one tablespoon of mustard into the bowl.

Tip: You don't necessarily need to measure the mustard; squeeze about two circles of mustard on the eggs if you don’t want to measure.

•You don't need to mix anything yet

Step 8: Add Miracle Whip

•Add one tablespoon of miracle whip to the bowl.

Tip: this can also be approximated. Use a regular spoon and add a normal scoop as seen in the photo above.

•You still don't need to mix the ingredients yet.

Step 9: (Optional) Add Pickles And/or Avocado

•Add four pickle slices to the bowl. (This step can be skipped for those who don’t like pickles).

Tip: Cut the pickle slices into tiny pieces before adding them to the bowl

•Add one-fourth of an avocado to the bowl (this won’t affect the taste or texture much, but adds a health benefit; also optional).

Tip: If you have a full avocado, make sure it is ripe (it should be somewhat squishy; not hard as a rock) and cut it in half. One side will have the large pit in it and the other will not. Take either half and cut it in half again. Now that you have one fourth of an avocado, scoop it into the bowl. The unused portion of the avocado can be stored in the fridge in a ziplock bag.

Step 10: Mix the Ingredients

•Mix the ingredients that you have added to the bowl with a spoon or fork until it appears that all ingredients are evenly distributed.

Tip: About 30 seconds of continuous mixing should do the trick.

Step 11: Add Salt and Pepper

•Add your preferred amount of salt/pepper to the egg salad. Mix one more time after you add the salt/pepper.

Step 12: Storage

•Congratulations! You have successfully made egg salad. If you do not eat the egg salad right after making it, store the egg salad in a closed container and place it in the refrigerator. Eat within 4 days of making it.

Tip: Don't forget that you'll have to complete all of the required steps for both bowls.