Classic egg salad is definitely comfort food. There aren’t a lot of ingredients, just hard boiled eggs, mayo, salt and pepper, but they combine into a rich, delicious, protein-packed and filling dish. It’s also great to make when you think there is nothing in your fridge since you probably have eggs and mayo in there most of the time! My favorite way to serve it is on lettuce cups, topped with chives. But there is also nothing like an egg salad sandwich to make a perfect old school lunch.
You will have to plan ahead a bit since you’ll want to boil your eggs ahead of time. They need time to get cold, because no one likes a hot egg salad sandwich. How to Make Hard Boiled Eggs can give you some egg boiling tips if you need them. Once your eggs are peeled, I like to separate the yolks from the egg whites. This way you can mash the yolks with the mayo and make a smooth filling, instead of having chunks of yolk in your egg salad. For the whites, you can chop them into large chunks.
Once you’ve got your yolk/mayo mixture together, you’ll fold it together with the chopped egg whites and salt and pepper to taste.
Now all you have to do is decide how to serve your delicious homemade classic egg salad! Lettuce cups, as a sandwich, with crackers, or straight out of the bowl. If you are going to make a sandwich, it’s best to use a soft, light bread. If you use a really crusty, thick bread, the subtle flavor of the egg salad will get lost, and it will probably squish out as you are trying to eat!
The next time you hard boil eggs, think about using a few for a little classic egg salad. Your lunch menu planning just got easier! And if you want a twist on the classic, whip up some Curried Egg Salad, you won’t regret it.
- 4 hard boiled eggs, yolks and whites separated
- 2-3 tablespoons mayonnaise
- ½ teaspoon Kosher salt
- freshly ground black pepper to taste
- Chives for garnish, optional
- Peel the eggs and cut them in half. Separate the yolk and the whites.
- Add the yolks and mayo to a bowl and mash together and stir to combine until there are no lumps left.
- Chop the egg whites into medium to large pieces.
- Add the egg whites, salt and pepper to the bowl with the yolk mixture and fold in to combine. If you think the egg salad needs more mayo, salt or pepper, add to your taste.
- Use the egg salad in sandwiches, with crackers or on lettuce cups.