Egg Salad
Description
Courtesy of Elizabeth Winslow—No pickles, please! This chunky, herby egg salad makes believers out of even those who think they hate egg salad. Serve with crackers, whole grain or rye bread.Ingredients
¼ c. mayonnaise (preferably homemade)
1 T. whole grain mustard
½ c. mixed herbs (parsley, tarragon, basil, chives, dill)
1 rib celery, with leaves, minced
1 shallot, minced
A few dashes hot sauce, such as Tabasco
Methods/steps
Place eggs in a large saucepan with several inches of water covering them. Turn heat to high and bring to a rolling boil. Turn off the heat, cover the pan and let sit for exactly 8 minutes. Drain, then roll the eggs around in the empty pan to crack the shell. Cover eggs with cold water—this stops the cooking and allows water to come between the shell and the egg, which will make them easier to peel.
Peel eggs under running water, then cut lengthwise into quarters. Place in a large bowl, add remaining ingredients and fold together gently, trying to keep eggs from breaking up. Serve garnished with additional herbs.
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