This easy egg salad recipe takes 10 minutes or less to make, has great flavor and is delightful served on bread, in pita pockets or over salad.
Something magical happened over the last 15 months. My kids developed new and better skills for feeding themselves. Case in point: this easy egg salad recipe.
They can both make it from start to finish with confidence now.
Paige sometimes tucks her egg salad into a pita pocket with lettuce.
Will likes to pile his egg salad onto soft slices of white bread, also with lettuce.
And sometimes Will even makes extra for me to pile onto bread too.
Even if you’re a cooking novice, I am confident that you can make this too.
Egg salad begins with hard-boiled eggs. The eggs are cooled in an ice-water bath. Then they are peeled. The cooking of the eggs can be done up to several days in advance. Wait to peel them until just before you use them. Or buy already hard-boiled eggs — you can find them in the egg section of many retailers.
Next comes the smashing of the eggs. Sometimes we use forks for this. Sometimes we use a potato masher. But the key is to get the egg pieces very fine. Then it’s mixed with mayonnaise and seasonings.
Pile your easy egg salad onto bread (or into a pita, onto a salad or on a wrap). Add toppings as desired. My kids like lettuce. I sometimes opt for peppery baby arugula.
And then dig in.
I love that this easy egg salad recipe is among those my kids have added to their lunch repetoire.
If there’s one gift of the pandemic, it’s that my children — who are now 13 and 15 — have grown a marked and increased kitchen confidence that’s beautiful. Although they both could cook a few things before, they now know how to use the stove responsibly, how to make fancy ramen and many other kitchen tasks and techniques.
It means that they are able to feed themselves. It means that in a few years when they go to college, it will be with the knowledge that are able to so laundry, clean and feed themselves — the basics of successful living away from home. Add in a little good money management and they’ll be totally ready.
- 6 hard-boiled eggs, peeled
- xx cup mayonnaise
- xx tsp dry mustard
- salt and pepper, to taste
- Place the eggs in a large mixing bowl. Use a fork to smash them, breaking them apart. Continue until the eggs have uniformly small pieces.
- Add the mayonnaise to the bowl. Stir to combine with the eggs. If it seems a little dry, add a little extra mayonnaise.
- Season the egg salad with dry mustard and salt and pepper, to taste. It's best to add a little at a time, tasting as you go.