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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Easy Egg Salad Recipe

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This recipe for Easy Egg Salad is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 large eggs
1 large dill pickle, diced small
2 tsp. dill pickle juice
2 T. mayonnaise
3 tsp. yellow mustard
2 tsp. sugar
1/4 tsp. kosher salt
1/8 tsp. pepper
Paprika (optional)
Directions:
Directions:
Place the eggs in a single layer at the bottom of a medium pot. Cover with 1-2 inches of cold water. Heat the pot on high and bring the water to a rolling boil. Turn off the heat, keep the pan on the burner, cover, and let sit for 11 minutes.

Drain out the hot water and run cold water over the eggs (this will cool them quickly and prevent further cooking. Alternatively, you can move the eggs to an ice bath with a slotted spoon.)

When the eggs are cool to the touch, peel, then dice.

Whisk together all the other ingredients in a large bowl until combined. Gently fold in the chopped eggs.

I like to sprinkle a bit of paprika over the eggs -- tradition, I guess. You can skip it if you like plain yellow!

Serve as a side or on rolls and enjoy!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Week old eggs are easier to peel than fresh eggs. I also find that it’s easier to peel them when they’re still slightly warm.

If you want to make the hard boiled eggs ahead of time, you can store them in a tightly sealed container and place in the refrigerator up to 5 days. OR, if you really don't want to deal with this step, most HEBs carry bags of already boiled and peeled eggs in the Dairy Section.

 

 

 

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