Even though my child has an egg allergy, we still color Easter eggs every year. She can’t eat them, but she loves decorating, and I always look forward to making egg salad with the extras.
Last year I shared a reliable method for making perfect hard‑boiled eggs after finding a helpful tip from Martha Stewart. Since then my eggs have turned out great every time.
With Easter coming up and many people boiling lots of eggs, here’s the method again so you can get consistent results.
Last year I shared a reliable method for making perfect hard‑boiled eggs after finding a helpful tip from Martha Stewart. Since then my eggs have turned out great every time.
With Easter coming up and many people boiling lots of eggs, here’s the method again so you can get consistent results.
How to Make Perfect Hard-Boiled Eggs
Tip: For easier peeling, use eggs that are a few days old. Very fresh eggs tend to be harder to peel.
Method: Bring your eggs to room temperature first. Place them in a saucepan and cover with about one inch of cool water. Slowly bring the water to a boil over medium heat. Once it reaches a boil, remove the pan from the heat and cover tightly. Let the eggs stand covered for 12 minutes for medium eggs. After the time is up, drain and rinse the eggs under cool water until they are completely cooled, then peel and enjoy.
More tips:
- Timing: 12 minutes for medium eggs, about 15 minutes for large eggs, and around 18 minutes for extra‑large eggs.
- Storage: Unpeeled hard‑boiled eggs keep well in the refrigerator for up to one week. They stay fresher with the shell on; peeled eggs are best eaten soon after peeling.
Classic Egg Salad
Ingredients
- 6 hard‑boiled eggs
- 3 tablespoons mayonnaise (regular or reduced fat)
- 1 tablespoon mustard
- Salt and pepper to taste (about 1/4 teaspoon each)
Optional extras:
- 1 tablespoon relish or finely chopped sweet dill pickle
- 1/2 cup chopped celery
Toppings
- Lettuce or spinach
- Tomato
- Onion
Directions
Chop the eggs and gently fold in the mayonnaise, mustard, salt, and pepper. Add any optional ingredients you like. Serve as a sandwich, wrap, or on a bed of lettuce. Chill if desired and enjoy.
…………………………………………………………..
AVOCADO EGG SALAD with CILANTRO LEMON-LIME MAYO
This version is delicious — avocado adds creaminess and bright flavor to classic egg salad.
Avocado Egg Salad with Cilantro and Lemon‑Lime Mayo
Ingredients
- 12 large hard‑boiled eggs, chopped (6 whole, plus 6 with yolks removed)
- 1 avocado (half diced, half mashed)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons red onion, diced
- 2 tablespoons green onion, diced
- 2 tablespoons mayonnaise (light or regular)
- 2 teaspoons lime juice
- 2 teaspoons lemon juice
- Freshly cracked pepper to taste
- Salt to taste (sea salt recommended)
Directions
Make the lemon‑lime mayo by mashing half an avocado in a small bowl, then adding mayonnaise, lemon juice, and lime juice. Mix until smooth and set aside.
In a medium bowl combine the chopped eggs, the remaining diced avocado, onions, and cilantro. Fold in the lemon‑lime mayo, season with salt and pepper, and chill if desired. Serve on lettuce, with crackers, or as a sandwich or wrap. Enjoy!
…………………………………………………………………..
Here are two more ideas to try with your hard‑boiled eggs.
Egg Salad with Avocado
A simple avocado egg salad adds richness and freshness — try mixing mashed avocado with chopped eggs and a squeeze of citrus.
Curried Egg Salad
A curried version adds warm spice notes—stir curry powder into the mayonnaise and fold into chopped eggs for a flavorful variation.
Thanks for stopping by!
Cheers!