How long does it take to make Egg Salad?
In the egg-and-onion version: chopped onion fried about 10 minutes until golden, eggs mashed with a fork and a tablespoon of mayonnaise; keep in the fridge.
24 minTotal
12 minActive time
12 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm | 5 min |
| 2 | Gently lower the eggs into it with a spoon | — |
| 3 | Turn down the heat slightly and simmer 10–11 minutes | 10 min |
| 4 | Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end | 8 min |
| 5 | Mash the peeled eggs with a fork | — |
| 6 | Mix with the mayonnaise and green onion, season with salt and chill | 1 min |
How to Tell It's Done
Tips
- Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.
Common Mistakes
- A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
- Add the mayonnaise gradually: warm eggs or too much mayonnaise make the salad too soft.
More Ways
- 7 grated hard-boiled eggs, 4 tablespoons mayonnaise and a teaspoon of salt, with chopped chives on top.
The full recipe: Egg Salad →
Recipes with Egg Salad
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