Egg Salad
This classic, deli-style egg salad requires only a few kitchen staples and the time it takes it to hard-boil and peel eggs. Seasoned simply with mayonnaise, Dijon mustard, salt and pepper, it makes for a delicious sandwich piled on toasted bread, or a quick snack with crackers. Chop the hard-boiled eggs finely for a smooth, creamy texture, or coarsely for larger pieces of egg in each bite. This basic recipe can be dressed up with whatever green herbs you have on hand, or add a handful of finely chopped celery for some crunch. Use this simple method for cooking eggs to the hard-boiled stage and running them under cool water if using right away.
Ingredients
- 8large 8 large hard-boiled eggs, peeled, peeled
- 1/2cup mayonnaise
- 2tablespoons minced fresh dill, scallions or chives, or a combination (optional)
- 1tablespoon Dijon mustard
- 1/2teaspoon kosher salt (such as Diamond Crystal), plus more to taste
- 1/4teaspoon black pepper, plus more to taste
- Toasted bread or crackers, for serving
Directions
Chop the hard-boiled eggs and place them in a large bowl. Add the mayonnaise, herbs, if using, Dijon, salt and pepper. Mix thoroughly, breaking up the yolks with a wooden spoon. Add more salt and black pepper to taste. Serve on toasted bread or with crackers.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 34 gramsCalories: 399Saturated Fat: 7 gramsUnsaturated Fat: 25 gramsSodium: 405 milligramsSugar: 2 gramsFiber: 1 gramCarbohydrate: 9 gramsProtein: 14 grams
Source: https://cooking.nytimes.com/recipes/1024621-egg-salad