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.
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
DIRECTIONS:
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.
For more details see: How to Make Hard Boiled Eggs, which is a recipe I found helpful, or see this helpful instructable: Easy Hard Boiled 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.
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.
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.
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.
Store in fridge when not consuming.
Michael's Test Kitchen 