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.