Ingredients
Equipment
Method
Instructions
- Start by hard boiling your eggs. Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit in the hot water for about 12-14 minutes. After they’re done, transfer them to an ice bath to cool before peeling.
- Once the eggs are cool, peel them and place them in a mixing bowl. Using a fork, mash the eggs to your desired consistency. Some people prefer a chunkier texture, while others like it smooth.
- To the mashed eggs, add the mayonnaise, sliced green olives, diced sweet onion, salt, and pepper. Gently fold the mixture together until all the ingredients are well combined. Be careful not to over-mix, as you want to maintain some texture.
- Taste the egg salad and adjust the seasoning if necessary. You can add more salt, pepper, or even a splash of lemon juice for extra brightness.
- For the best flavor, cover the bowl with plastic wrap and let the egg salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Notes
- For added crunch, consider mixing in diced celery.
- Experiment with different types of olives for unique flavors.
- This egg salad can be made ahead of time and stored in the refrigerator for up to three days.