Our best egg salad recipe calls for just seven ingredients (plus salt and pepper).
For a classic presentation, serve with crackers or on sandwich bread.
It adds just a hint of sweetness for balance and is more complex.
Credit:Victor Protasio, Food Stylist: Margaret Dickey
Serve your egg salad alongsidecrackersor onbread, or offer up aveggie trayfor lots of dipping options.
How To Make Egg Salad
Boiling the eggs is the most time-consuming part of making egg salad.
Everything else comes together with a few stirs of the spatula.
Credit:Victor Protasio, Food Stylist: Margaret Dickey
We don’t recommend freezing egg salad, as it will change the texture and flavor.
Thaw in the refrigerator overnight, and stir to combine in the event of any separation before eating.
Can You Make Egg Salad Ahead?
Credit:Victor Protasio, Food Stylist: Margaret Dickey
Yes, egg salad, once made, can sit up to 4 days for make-ahead lunches or dinners.
each] scallions), plus more for garnish
2tsp.spicy brown mustard
2tsp.hot dog relish(such as Mt.
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Credit:Victor Protasio, Food Stylist: Margaret Dickey
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel and chop eggs:
Peel eggs, and chop; place in a medium bowl.
Garnish with additional scallions.
Credit:Victor Protasio, Food Stylist: Margaret Dickey
Serve immediately with crackers or bread.
Gray eggs are overcooked eggs.
The reaction comes up whenever the egg is exposed to temperatures that are too high.
Credit:Victor Protasio, Food Stylist: Margaret Dickey
Credit:Victor Protasio, Food Stylist: Margaret Dickey
Credit:Victor Protasio, Food Stylist: Margaret Dickey
