This Egg Salad is creamy, rich, and customizable! Make it in just a few simple steps then enjoy it as a tasty side, in a sandwich, or in a lettuce wrap.
Boil the water and eggs - Prepare a small ice bath for the hard-boiled eggs and set aside. Bring a medium pot of water to a boil. Reduce the heat to low and use a slotted spoon to lower the eggs into the water. Increase the heat back to medium and set a timer to 10 minutes and cook the eggs. Transfer the eggs to an ice bath.
4 large eggs
Cool and peel the eggs - Let the eggs sit in the ice water for about 7-10 minutes then carefully peel them.
Make the egg salad - Finely dice the eggs and transfer to a mixing bowl. Add Kewpie mayonnaise, kosher salt, and black pepper and fold until well combined. Enjoy on its own or with a sandwich, wrap, lettuce wrap, and more.
2 tablespoon Japanese Kewpie mayonnaise, ¼ pinch kosher salt or sea salt, to taste, ¼ pinch freshly ground black pepper or to taste
Make sure the eggs are at room temperature before you boil them. If the eggs are cold and right out of the fridge, they will crack when lowered into the hot water.
Use pasture-raised eggs for bright and beautiful orange yolks.
Be sure to let the eggs chill in the ice bath so they stop cooking and are are easier to peel.
Enjoy or refrigerate immediately. Egg salad contains mayonnaise, which goes bad quickly if left unrefrigerated.