Egg salad is the perfect snack, lunch, or breakfast. It can be eaten multiple ways: in sandwiches, with crackers, in wraps, or just by itself. On top of that, it is flavorful, and full of protein. And, it is very easy to make.
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Step 1: Ingredients
Ingredients: (serves 6)
10 eggs (approx. 1 week old)
1/2 cup mayonnaise
1/4 cup mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Step 2: Boil the Eggs
First, take your raw eggs, and place them in a large saucepan with water filled up about two inches. Bring quickly to a boil, and then remove pan from heat, and let the eggs finish cooking in the hot water for about another 15 minutes.
Step 3: Peel the Eggs
When eggs are almost done through their rest/cook time, create an ice-bath in a large bowl.
When eggs are done cooking, dunk them immediately into the ice bath.
From the ice bowl, pick them out to peel them.
Step 4: Cut the Eggs
After the eggs have been peeled, place each into a wire egg-cutter, and cut one way, then flip egg around, and cut perpendicularly to your last cut. This will make your egg nicely diced.
Step 5: Mix It Up
Once your eggs have been nicely diced, throw all of them into a large bowl.
Throw in the mayonnaise, mustard, salt, and pepper. Mix thoroughly until combined.
Step 6: Done!
Now you have a nice bowl of flavorful, protein-packed egg salad. This can be put in lettuce wraps, in between two pieces of bread as a sandwich, eaten with crackers, or just consumed completely by itself. Enjoy!