Egg Salad Recipe

Time30m

Serves4

Eggs, mayo, sea salt, cracked pepper, lettuce

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Ingredients

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1
Boil the Eggs
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10-12 minutes.
2
Cool the Eggs
After the eggs have finished cooking, transfer them to a bowl of ice water. Let them cool for about 5-10 minutes to stop the cooking process.
3
Peel the Eggs
Once cooled, gently tap the eggs on a hard surface and peel them under running water to help remove the shell easily.
4
Chop the Eggs
Chop the peeled eggs into small pieces and place them in a mixing bowl.
5
Mix the Salad
Add the mayonnaise, sea salt, and cracked black pepper to the chopped eggs. Stir gently until all ingredients are well combined.

6
Prepare the Lettuce
Rinse the lettuce leaves under cold water and pat them dry with a paper towel.
7
Serve the Egg Salad
Place a generous scoop of the egg salad mixture on top of a lettuce leaf. Repeat for each leaf and serve immediately.