Ingredients
6 large eggs
2 tablespoons mayonnaise
½ teaspoon ketchup
¼ teaspoon mustard
Generous pinch of salt
Fresh herbs (optional, dill or tarragon recommended)
Instructions
- Cook the eggs: Place eggs in a saucepan and cover with at least ½ inch of water. Bring to a gentle boil, then reduce heat to a simmer. Cook for 12 minutes.
- Cool and peel: Drain hot water and rinse eggs under cold water. Let sit for at least 5 minutes. Peel the eggs carefully.
- Mash the eggs: Transfer peeled eggs to a mixing bowl. Mash with a fork or pastry cutter until small, even pieces form.
- Mix the dressing: Add mayonnaise, ketchup, mustard, and salt. Stir until fully combined. Fold in fresh herbs if desired.
- Serve: Enjoy on toast, as a sandwich, with crackers, or over a bed of greens.
Notes
- Egg texture: For creamier egg salad, mash the eggs finer. For a chunkier texture, leave slightly larger pieces.
- Mayonnaise options: Use your preferred type, but a richer mayo like Kewpie creates a silkier texture.
- Make ahead: Perfect for meal prep—store in an airtight container in the fridge for up to 3 days. Do not freeze.
- Flavor tweaks: Try adding celery, red onion, or different mustard varieties to customize flavor and texture.