Egg salad is one of those simple pleasures in life. In fact, egg salad sandwiches are one of my favorite simple meals. Hard-boiled eggs are mixed with a touch of light mayonnaise until creamy, and then slathered in a heap on soft bread. The flavor is rich and comforting. Every time I make an egg salad sandwich, I declare, “This is so much better than I remember. I should make it more often!”
With the Easter season in full bloom, having a boatload of boiled eggs in the fridge makes pulling together egg salad sandwiches easier than ever. While a classic egg salad sandwich is nice in and of itself, there’s no reason you have to settle for the same old same old.
Once you mix up a batch of this incredible egg salad, I guarantee you won’t want to go back to the plain version. But even though it’s a little vamped up over a basic recipe, it’s still super simple to pull together. In fact, you can make it in three quick steps.
Peel 3 hard-cooked eggs and place them in a medium bowl. (Quick Tip: for perfect hard-cooked eggs, place eggs in single layer in saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling. Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large). Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.