- Prep Time: 10 Minutes
- Cook Time: 12 Minutes
- Total Time: 22 Minutes
- Fridge Friendly: 3 Days
- Freezer Friendly: Not Recommended
- Serving: 2
Cost Per Person: $
- ¢: pennies
- $: less than $4
- $$: less than $7
- $$$: less than $10
- $$$: over $10
Why I Love This Recipe
Because I love watching the enjoyment Richard gets out of eating it. Me I’m not a huge fan of eggs.
Why You'll Love This Recipe
This is a classic egg salad with a bit of a kick. It’s satisfying and easy to make.
Ingredients
- 6 Hard-Boiled Eggs
- 1/3 Cup Mayonnaise
- ¼ Cup Diced Celery
- 1 tsp. Finely Diced Red Onion (optional)
- 1 tsp. Hot Sauce (I use Frank’s)
- Pinch Salt & Pepper
Directions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil, then turn the stove down to low and let simmer for 5 minutes. Remove from heat and let them sit in the hot water for another 5 minutes. Remove from water and let them cool in the fridge. You want the eggs totally cold when you peel them.
- Once peeled, cut eggs in half, and place them in a bowl large enough to work in. Using the back end of a fork, mash the eggs until they reach the constantly you like. Keep them chunky or mash them a bit more. Not too much or your egg salad will be a mushy salad.
- Add the rest of the ingredients to the eggs. Mix together to combine.
Cook's Notes/Tips
- Like it creamier – add more mayo
- Don’t like onion – don’t add it, same goes for hot sauce
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