Creamy Egg Salad

8 comments

Appears in Cook's Country April​/May 2011

It’s an easy recipe, yes, but it’s also easy to make less-than-perfect egg salad. The secret? Divide (the eggs) and conquer.

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

TIME 50 minutes, plus 30 minutes chilling

Creamy Egg Salad

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...

Print