Extra Fluffy Egg Salad
We have this salad every Shabbat as part of the first course. Leftovers make great sandwiches.
- 7 Eggs large, not jumbo
- 1/4 c. Mayonnaise
- Place eggs in a medium sauce pan and fill with water until eggs are covered. Bring to a boil and cook 8 minutes. Rinse with cold water. Add a few cubes of ice to water and fully cool eggs. This will help them peel easier.
- Once eggs have cooled, peel and rinse off any remaining shells.
- Separate egg whites from yokes. Place yokes in a medium bowl. Add mayonnaise to yokes and combine with a fork, mashing yokes to form a thick egg mouse.
- Chop egg whites into a ¼ in. dice and fold into egg yolk mayonnaise mixture.
- Makes 2 cups.