Classic Egg Salad
We haven’t always had a lovey-dovey relationship with summer picnic salads. You know the usual suspects: potato salad, macaroni salad, egg salad (and we're sure there are more). Pretty much any “salad” that involved drowning evenly good ingredients in so much mayonnaise that the actual contents become a mystery.
We love mayonnaise for what it is – a condiment. A little smear on a sandwich or burger is great. When it drowns out evenly good food? So not a fan. And so for a long time we avoided those types of dishes, until we uncovered some great recipes that let the good ingredients shine through and utilize the dressing for what it is meant to be – a condiment. With Easter around the corner and folks busting out their grills, we thought it would be a great time to start sharing some of these recipes with you! First up – egg salad.
We love eggs – scrambled, omelets, “dippy eggs” (hello Pittsburgh phrase!), in a chopped salad, and of course, we totally dig a good egg salad sandwich. Pita preferred.
As you can tell, this recipe calls for little mayonnaise in relation to the amount of eggs and other ingredients; it’s the reliable balance. The softness of the eggs is contrasted nicely with the crunch of onions and celery, and the seasonings add just the right amount of flavor. This salad is officially a winner from someone who is semi-averse to mayonnaise-y salads ;-)
Important Note: This is, hands down, a standby method we have ever found for making reliable hard-boiled eggs. They come out evenly cooked every single time. And totally straightforward!
One year ago: Honey-Vanilla Sour Cream Pound Cake
- Yield: 2 cups (enough for 4 sandwiches)
- Prep: 30 minutes
- Cook: 10 minutes
- Total: 40 minutes
Ingredients
- 6 eggs
- ¼ cup ( 56 g ) mayonnaise
- 2 tablespoons minced red onion
- 1 tablespoon minced fresh parsley leaves
- ½ ( 0.5 ) stalk celery, chopped fine (about 3 tablespoons)
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- ¼ teaspoon ( 0.25 teaspoon ) salt
- Ground black pepper
Method
- 1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
- 2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)
