Egg Salad Recipe
By
Lisa Lavery
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A carton of eggs, a few jars of condiments, and some tired bread was sometimes all I had in my refrigerator during college, so I ate a lot of egg salad sandwiches. After dealing with hard, rubbery eggs or undercooked yolks, I learned that a successful egg salad hinges on perfectly hard-boiled eggs, and this technique is foolproof. Once cooled and peeled, mash the eggs up and mix them with mayo, mustard, crunchy bits of celery, and tangy dill relish. I like egg salad in sandwich form, but my kitchen cohort, Amy Wisniewski, swears by scooping it up with salty potato chips.
INGREDIENTS
- 6 large eggs
- 1/3 cup small-dice celery (about 1 stalk)
- 1/3 cup mayonnaise
- 2 tablespoons dill pickle relish
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
INSTRUCTIONS
- Place the eggs in a medium saucepan. (They should sit in a single layer.) Add enough cold water to cover them by 1 inch. Bring to a boil over high heat, remove the pan from the heat, cover with a tightfitting lid, and let the eggs sit in the hot water for 8 minutes.
- Using a slotted spoon, transfer the eggs to a large bowl and fill the bowl with enough cold water to cover the eggs by a few inches. Gently crack the shells against the side of the bowl. Let the eggs sit in the water until cool, about 30 minutes.
- When the eggs are cool, drain them and wipe out the bowl. Peel the eggs, rinse off any bits of shell, cut them in half, and place back in the large bowl. Using a potato masher or fork, mash the halves into small pieces.
- Add the remaining ingredients and stir to combine. Taste and season with additional salt and pepper as needed.
