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Egg Salad


  • 6 eggs

  • 1tbsp white vinegar

  • 4tbsp mayonnaise

  • Salt and pepper


  1. Bring a pot of water to boil, add in vinegar. Gently place egg into pot with a slotted spoon.

  2. Bring back to boil and cook for 5mins. Remove from heat and let eggs sit in hot water for 13mins.

  3. Peels eggs under running water and pat dry.

  4. Roughly chop eggs, add in mayonnaise, salt and pepper.

  5. Chill covered until salad is below 4degC.

  6. Serve with crisp lettuce like romaine lettuce and desired bread.

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