How to Make Creamy Egg Salad

Creamy Egg Salad Recipe
source: American Test Kitchen
Ingredients: Make about 3 ½ cups, for 4 sandwiches
10 large eggs
1/3 cup mayonnaise
1 ½ tablespoons lemon juice
1 tablespoon Dijon mustard
Salt and pepper
1 celery rib, chopped fine
2 tablespoons minced fresh chives
1 tablespoon minced fresh parsley

  • Combines 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in large saucepan, and water to cover by 1 inch, and bring to boil over high heat. Remove pan from heat cover, and let stand for 8 minutes. Pour off water from saucepan and gently shake pan back and forth to crack eggshells. Transfer eggs to ice water and cool form 5 minutes.
  • Peel eggs and halve lengthwise. Transfer egg yolks to large bowl. Using potato masher, mash yolks with mayonnaise, lemon juice, mustard, ¼ teaspoon salt, and 1/8 teaspoon pepper. Whisk mixture until smooth; set aside.
  • Chop egg whites into ¼ inch pieces. Fold whites, celery, chives, and parsley into yolk mixture and refrigerate form 30 minutes. Season with salt and pepper to taste. Serve.(Salad can be refrigerated for up to 2 days)
Deviled Egg Salad
Reduce mayonnaise to ¼ cup. Replace Dijon mustard with 2 tablespoons spicy brown mustard. Add ½ teaspoon paprika and ¼ teaspoon hot sauce to egg yolk dressing in step 2. Omit celery and parsley.

Radish and Arugula Egg Salad
Omit celery, chives, and parsley. Add ½ cup thinly sliced radishes and ½ cup chopped baby arugula with egg whites in step 3. End.
How to Make Creamy Egg Salad

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