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.
SERVES4 (Makes about 3 1/2 cups, enough for 4 sandwiches)
Slightly undercooking the eggs for our Radish and Arugula 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. M…Read More