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Classic Egg Salad


2 eggs

2 Tablespoons Mayo

Salt to taste


  • Place eggs in a pot and cover with water.

  • Bring to a boil over high heat and immediately cut the heat when the water begins to boil.

  • Cover pot and rest 11 minutes.

  • Move eggs to an bowl with an ice bath. Gently crack the eggs a bit on the side of the bowl. This will make the eggs easier to peel. Set aside.

  • Remove eggs from water, dry and peel.

  • Grate eggs with a fine grater directly into the bowl with the mayo and stir to combine.

  • Add salt to your own taste.

  • Let rest at least 10 minutes to allow the flavors to combine.

  • Serve with crackers, on toast or in a sandwich.

Makes 1 serving.


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