Creamy Egg Salad

From Cook's Country | April​/May 2011

Why this recipe works:

Slightly undercooking the eggs for our Creamy Egg Salad made for creamier, smoother yolks. Chilling the boiled eggs in an ice bath was an essential step that stopped the cooking process and prevented the eggs from overcooking. Mixing mashed yolks into the mayonnaise reduced the amount of… read more

Slightly undercooking the eggs for our Creamy Egg Salad made for creamier, smoother yolks. Chilling the boiled eggs in an ice bath was an essential step that stopped the cooking process and prevented the eggs from overcooking. Mixing mashed yolks into the mayonnaise reduced the amount of mayonnaise that we needed and also helped smooth out most of the small bits of egg yolk.

Separating the cooked egg whites and yolks and treating them as separate elements ensured that tasters got large chunks of egg whites in each bite.

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Makes about 3 1/2 cups, enough for 4 sandwiches

We prefer Hellmann's Real Mayonnaise (also known as Best Foods). You can substitute Hellmann's Light, but avoid Hellmann's Low-Fat Mayonnaise. If you like, replace the chives with scallions.

Ingredients

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