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Thursday, May 26, 2016
Perfect Egg Salad. Every Time.
Great egg salad begins with good eggs. Not just the kind you buy (hopefully those farm-fresh ones with the bright orange yolks), but how you prepare them. A standard boil of 10 minutes or more will yield dry yolks, bordering on chalky—you don’t want that. But if you pull the eggs from the pot after 8 or 9 minutes, and then plunge them in ice water, you’ll achieve a rich, tender center. This will produce not only a more flavorful egg, but a brighter one. The rest is all about how you chop and season them.
The Chop: I 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.