Recipe by: Lisa Prince
Egg Salad Recipe
My mom & dad have been making this recipe for years. Egg salad is quick and easy when you want something great for lunch. Remember this recipe when you are fixing a cold plate (a scoop of chicken salad, tuna salad, and egg salad) or as a filling for deviled eggs.
Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 40 minutes
Meal Type: Snack
NC Ingredients: Eggs
Ingredients
Directions
Put the 6 eggs in a bowl and chop fine.
Mix together the mayonnaise, mustard, and vinegar in with the eggs.
Add salt and pepper to taste.
You can serve with lettuce, tomato and your choice of bread. Recipe makes 2-4 sandwiches depending on how much egg salad you like on your sandwich.
To Hard-Cook Eggs: Place eggs in single layer in saucepan. Add enough water to just cover the eggs. Using high heat, bring eggs just to boiling. Immediately upon boiling, remove from heat, cover and let stand for 15 minutes for large eggs (12 minutes for medium and 18 minutes for extra-large.) Remove from water and place in ice bath or run under cold water.
Tip: Buy eggs that are the oldest in the store for easier peeling!!! Or buy them at least a week ahead of hard boiling and easier peeling.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.