Egg salad is one of those old fashioned recipes that I kind of take for granted that everyone knows how to make, but let’s face it . . . there’s some pretty nasty egg salad roaming around out there. My egg salad recipe will never fail you. It’s quite simple, and the key is a hint of mustard and getting the perfect amount of salt and pepper. It’s pretty basic, but if you like a simple egg salad, you will love this. I have been making this a lot lately, it’s such a yummy lunch.
You have to start with perfect hard boiled eggs. I used five.
Then you take your trusty potato masher, and you start mashing.
Till it’s your desired consistency. I like mine a bit chunky.
Now grab your favorite mayonnaise. Are you ready for this? It’s highly scientific. Take a tablespoon from your silverware drawer and place a generous dollop or two on top of your mashed up eggs.
Then take your mustard and squeeze a teaspoon or so into the eggs. (Go easy. You can always add more, but if you go overboard, it’s p-r-e-t-t-y tangy.)
Sprinkle with salt and pepper.
Now I know a lot of people add crazy things to their egg salad like relish or pickles or herbs. You can do that if you like, but I prefer not to desecrate my egg salad with vegetation.
Mix it up.
And taste. Does it taste like the egg salad your grandma used to make? If not, you might need to add a bit more salt and pepper. Or mustard if you need some oomph.
Now. You may eat it as is, but I prefer an edible vehicle upon which to deliver my egg salad. So.
Take a slice of your favorite bread. Mine is Udi’s of course.
Toast it, and slather it with butter. Because, well . . . everything is better with butter!
Add a couple of lettuce leaves, and then top that with a nice big scoop of egg salad. Sprinkle with paprika, garnish with something colorful, and you have the perfect egg salad lunch!