The Best Egg Salad
from Serious Eats
Ingredients:
- 6 hard-cooked* eggs, chilled and peeled
- 1/4 cup mayonnaise
- 1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon
- 1/3 cup finely diced celery (about 1 small stalk)
- 1/4 cup finely sliced scallions, white and pale green parts only (about 2 scallions)
- 1 tablespoon minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- Bread, lettuce, and thinly sliced radishes, for serving
Directions:
Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk. Add a generous amount of salt and pepper to taste. Serve with sliced radishes, lettuce, and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.
*Cook’s Note: Ever since I tried steaming my eggs, it’s the only method I use. See directions here, or use the boiling water immersion method for perfectly cooked eggs from Chef Sam Brown here.
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