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The Best Egg Salad Ever
The Best Egg Salad Ever
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Prep Time:
20 minutes
Total Time:
20 minutes
Deluxe egg salad sandwich on toasted rye bread, with diced ham for extra flavor and protein. Customize with shallot, parsley, or celery for a satisfying lunch.
Ingredients:
  • 3 large eggs
  • 2 tablespoons reduced-fat mayonnaise
  • If desired, salt and pepper to taste
  • 3 tablespoons diced ham
  • 2 tablespoons chopped green onions
  • 4 slices rye bread, toasted
Instructions:
  • Place a single layer of eggs in a 2-quart saucepan and make sure they are covered with cold water by at least 1 inch. Then cover the saucepan and bring it to a boil.
  • Remove the pot from the heat and allow it to sit covered for 15 minutes (12 minutes for medium eggs and 18 minutes for extra-large eggs).
  • Drain the eggs, then rapidly cool them by placing in cold water with ice cubes or running cold water over them until completely chilled.
  • Crack the egg gently on the countertop until the shell is finely crackled. Roll it between your hands to loosen the shell, then peel it starting from the large end under cold running water to help remove the shell easily.
  • Roughly chop eggs and transfer to a medium bowl. Mix in mayonnaise, salt, pepper, ham, and onion. Divide egg mixture evenly onto 2 slices of toasted bread. Top with the remaining slices of bread.

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