Egg Salad

Name: Egg Salad
Yield: 6 servings
Ingredients: 8 large eggs; 2 qt water; 1 qt ice water; ½ cup mayonnaise; 2 tsp Dijon mustard; 1 tsp lemon juice; ¾ tsp kosher salt; ¼ tsp white pepper; 1 rib celery; 2 Tbs chives

👥 6 servings

🗣️ English (detected)

category: Salads

counters: Deli

aka: deli egg salad, egg mayonnaise, egg salad spread, chopped egg salad

pairs-with: mayonnaise, white-sandwich-bread, deli-rye-bread

step: chill 1 hr

#eggs #mayonnaise #no-cook dressing #sandwich filling #make-ahead

From: John Chen's Tabular Recipes

🥘 Ingredients

eggs 8 large
water 2 qt
ice water 1 qt
mayonnaise ½ cup
Dijon mustard 2 tsp
lemon juice 1 tsp
kosher salt ¾ tsp
white pepper ¼ tsp
celery 1 rib
chives 2 Tbs

1

Boil eggs in water for 11 min from a rolling start, then lift them straight into ice water .
2

Peel @&( timer under running water and chop them coarse, on a board with a knife.
3

Whisk mayonnaise , Dijon mustard , lemon juice , kosher salt and white pepper together.
4

Fold @&( timer into @&( timer with celery and chives , turning it over five or six times and no more.
5

Chill @&( timer 1 hr so it firms up enough to sit on bread without sliding off.

Actions

📥 Download .cook File 🔗 View Original

← Back to Search