Thursday, May 26, 2016

Perfect Egg Salad. Every Time.

Perfect Egg Salad. Every Time. photo
The ChopI like a chunky egg salad. Depending on the size of the eggs, I slice them into quarters or sixths. This keeps the whites white and the yolks nice and orange, making for a visually impressive and textually satisfying salad.
Salt and pepper: Eggs need salt. Without it, they will seriously lack flavor.
The dressing: Unless you like dry egg salad, use more mayo than you think. I then like to spike the mixture with a dollop of Dijon and a healthy dollop of horseradish. This combo makes all the difference.
The green stuff: I love the bright, crispness that celery brings; I mince it super fine. Fresh dill brings a welcome herbaceous note. And chives introduce bite, but not too much, like shallots or scallions might.
And that’s it. Mix it all together—gently, almost like you’re caressing it. Taste for seasoning. A toasted bagel is never a bad move, nor is some cucumber and a ripe tomato if you’ve got one.