Although egg salad seems easy, it is not always easy to make. Many egg salads available are boring and dull. They have too much mayo, not enough flavor and texture, and they don’t taste great. Egg salad can still be delicious if you use the right recipe and technique. To start, it’s crucial to cook the eggs properly so that the whites are tender and the yolks are creamy. From there, it’s all about amping up the seasoning with a good-quality mayo, a squeeze of lemon, a spoonful of Dijon mustard, and a few dashes of Worcestershire sauce. I add some fresh parsley and celery to give it some crunch. Finally, I finish it with scallions for an onion-like flavor. The result is an egg salad that’s creamy and rich, yet also vibrant and fresh — perfect for sandwiches, wraps, or simply as a standalone dish.
What You’ll Need To Make Egg Salad
Start by boiling the eggs. In a large saucepan, place the eggs in a single layer. Add enough cold water to cover the eggs by an inch. Bring to a rolling boil on high heat. Once it has reached a boil, remove the pan from heat and cover. Let stand for 10 minutes.
The hot water should be poured out.