3 Ways to Make the Best Egg Salad of Your Life

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread offers more nutrients and fiber.

Start with 24 large eggs for the egg salad, enough for eight people.

Boil 6 to 7 quarts of water until spiritedly boiling.

Carefully lower the eggs into the boiling water using a spider or fine mesh strainer to prevent cracking.

Set a timer for 13 minutes for medium eggs (adjust for size: lose a minute for large, add a minute for jumbo).

After 13 minutes, kill the heat and add ice to the pot to cool the eggs quickly.

Pour out some hot water and run cold water over the eggs for 2 to 3 minutes to stop the cooking process.

After 5 to 10 minutes, peel the eggs under warm water to help separate the shell from the egg white.

Dry the peeled eggs with a paper towel to avoid diluting the salad.

Set aside 8 of the eggs for a special assignment and press the remaining eggs through a wire rack into a medium bowl for a clean medium dice.

In a separate bowl, pop out the yolks of 6 reserved eggs and add 250 g of mayonnaise, 45 g of Dijon mustard, 15 g of minced chives, 15 g of chopped dill, 25 g of white distilled vinegar, 15 g of sugar, 10 g of salt, 5 g of black pepper, and 5 g of paprika.

Add 15-20 g of finely chopped celery to the mixture and smash the yolks into the dressing until combined.

Fold the dressing into the diced eggs carefully to avoid breaking them down too much.

Crumble the last 2 reserved yolks into the mixture to absorb moisture and add texture.

Serve the egg salad on two slices of sourdough bread with Durky Famous Sauce and green leaf lettuce.

Cooking Techniques

Equipment Needed

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Dietary

Allergens