Egg Salad

Directions

1. Place the eggs in a pot of water and cook for about 10 minutes to hard-boil.
2. Remove the eggs from the water, let them cool in cold water, peel, and chop into small pieces.
3. In a medium bowl, mix the mayonnaise, sour cream, vinegar, salt, and pepper until well combined.
4. Add the chopped eggs to the bowl and stir gently to coat them with the dressing.
5. Cover and refrigerate the egg salad for at least 3 hours to allow the flavors to meld.
6. After chilling, taste and adjust seasoning with additional salt, pepper, or a little mustard if desired. Serve cold.

Recipe Details

Prep Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4
Difficulty Level: Easy

Variations & Substitutions

• • Avocado Twist: Replace some mayonnaise with mashed avocado for creaminess.
• • Herb Boost: Add chopped chives, parsley, or dill for extra flavor.
• • Spicy Kick: Add a pinch of paprika or cayenne pepper.
• • Greek Style: Use Greek yogurt instead of sour cream for a tangy flavor.

Serving Suggestions