Extra Fluffy Egg Salad

Extra Fluffy Egg Salad

Hana Itzhaki
We have this salad every Shabbat as part of the first course. Leftovers make great sandwiches.
Prep Time 10 minutes
Cook Time 12 minutes
Cooling time 5 minutes
Total Time 22 minutes
Course Appetizer
Cuisine American


  • 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.
Keyword easy, eggs, kosher, parve, salad

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