Best Basic Egg Salad Recipe
Apr 25, 2011 11:27 am
How to make the perfect egg salad
By
If you are like us here at Food Republic, you are wondering what to do with all of those hard-boiled eggs leftover from last weekend's Easter festivities. We thought it was a perfect time to unveil our best basic egg salad recipe.
The best egg salad is all about 2 key things: First is properly-sized diced hard-boiled eggs — too finely chopped means a mushy egg salad, so you want to leave them in nice-sized chunks. The second thing to keep in mind is the right proportion of mayonnaise to eggs — too much will again leave you with mush between two slices of bread.
Our best basic egg salad has our time-tested ratio of eggs to mayonnaise, plus just enough Dijon mustard, chives and scallions to give your egg salad a little bite and make it interesting.
Servings: 4 sandwiches
Ingredients
6 large hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise
2 tablespoons fresh chives, chopped
1 scallion, thinly sliced
2 teaspoons Dijon mustard
2 teaspoons lemon juice (fresh squeezed)
Directions:
Mix all ingredients in bowl. That's it. Can be made in advance and chilled up to 24 hours.
Level of Difficulty:
Easy
Prep Time:
10 minutes
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