Ingredients (~6 servings)
- 6 hard boiled eggs, finely chopped
- 1/3 cup mayonnaise
- 1/4 tsp salt
- pinch of black pepper
Chop the Cold Eggs
Take your hard-boiled eggs out of the fridge – they should be cold and ideally refrigerated for several hours or overnight.
Chop all 6 eggs finely and add half of them to a large bowl.
The cold temperature keeps the eggs from getting mushy when you chop them.
Mix in the Mayo and Seasonings
Add the 1/3 cup mayonnaise, 1/4 tsp salt, and pinch of black pepper to the bowl with half the chopped eggs.
Mix until well combined.
Add the Remaining Eggs
Stir in the remaining chopped eggs until everything is evenly mixed.
Taste and add more salt and pepper if needed.
The egg salad will keep covered in the fridge for up to 5 days.
Simple 4-Ingredient Egg Salad
This is about as simple as egg salad gets – just eggs, mayo, salt, and pepper. The key is chopping the eggs while they’re cold so they don’t turn to mush.
Ingredients
Ingredients (~6 servings)
- 6 hard boiled eggs finely chopped
- 1/3 cup mayonnaise
- 1/4 tsp salt
- pinch black pepper
Instructions
- Finely chop 6 cold hard-boiled eggs and add half to a large bowl.
- Add 1/3 cup mayonnaise, 1/4 tsp salt, and pinch of black pepper to the bowl and mix well.
- Stir in remaining chopped eggs until evenly combined.
- Taste and adjust seasoning if needed.
Notes
Keeps refrigerated up to 5 days. Use cold eggs to prevent mushiness when chopping.
Did you make this recipe?Let me know how you liked it below!
