Granny's Egg Salad Recipe: Simple & Delightful!

This is my granny's simple easy southern egg salad recipe! I hope that you all enjoy!

Egg SaladPhoto byGracie Latrelle

Ingredients:

6 Eggs (boiled and peeled)

2 Tablespoons of Mayonnaise (or until the eggs are creamy)

8 Olives (sliced into thin circles) optional

Salt and Pepper to taste

Directions:

Place a kettle of water on the stove and bring it to a boil. Once the kettle of water is boiling, add your eggs into the water and boil the eggs for 15 minutes.

After 15 minutes are up, remove the kettle from stove and take the eggs out of the boiling water. Place the eggs into an ice bath in a separate bowl and let them set for around 5 minutes.

Take the eggs out of the ice bath and peel the shell off of each of the eggs.

Once all of the shells on the eggs are peeled, take a fork and chop the eggs.

Add salt and pepper to the eggs. (The amount for each is really just your preference and taste)

Add 2 tablespoons of mayonnaise into the eggs and stir. (If the eggs are still not creamy enough you can add more mayonnaise)

Slice your olives finely and add them into the salad and stir.

You can serve this salad right after making it or you can serve it later. Either way it is just as good as when you made it.

The egg salad will last in the refrigerator for around 2 days.

You can serve it on crackers or on a sandwich!