Traditional Egg Salad

READY IN: 25mins
Recipe by Air Force Mama

Adapted from A Family Feast

Top Review by bmcnichol

I had never used vinegar when making my hard boiled eggs, I have always added salt. The vinegar worked OK. I cooked 18 eggs and three of them I couldn't get the shells off of them. The others were fine. I used some of the eggs for red beets and the rest to make your egg salad. This is exactly how we like our egg salad, basic. I did add a good bit of pepper and salt. We all enjoyed this.

Ingredients Nutrition


  1. Fill a medium pot with three to four quarts of water and bring to a boil.
  2. Gently place each egg one at a time into the pot with a long-handled slotted spoon, resting them on the bottom of the boiling water.
  3. Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.
  4. Drain all the water and then shake the pot with the eggs still inside to break the shells. Under running warm water, peel off shells and set cooked eggs on a paper towel to dry.
  5. Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste. Add more salt or pepper if needed.
  6. Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
  7. Serve with crisp lettuce and your favorite bread.

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