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Best egg salad

Best egg salad

By Daniel Rosario
0’ Prep time
0’ Cook time
0’ Total time
214 Calories
2 Serving

Summary

Craving the perfect homemade egg salad? look no further—this is the one! whether you’re making a classic sandwich, serving it with crackers, or enjoying it straight from the bowl, this is the only egg salad recipe you’ll ever need.
Daniel Rosario 0 Followers

Step by Step

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Step 1

Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
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Step 2

Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. Gently crack the eggs all over and peel under running water. Dry the eggs, then chop into ¼-inch pieces.
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Step 3

In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar. Add the chopped eggs, celery, scallions, and parsley. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Serve or refrigerate until ready to use. (If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.)

Ingredient

  • (2-lb) salmon filet, pin bones and skin removed
    (2-lb) salmon filet, pin bones and skin removed
    4 one
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