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Ingredients
- 10 large eggs
- 1/3 cup mayonnaise
- 1 1/2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper
- 1 celery rib, chopped fine
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
Preparation
Step 1
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.
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.
1. Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in large saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 8 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 minutes.
2. Peel eggs and halve lengthwise. Transfer yolks to large bowl. Using potato masher, mash yolks with mayonnaise, lemon juice, mustard, ¼ teaspoon salt, and 1/8 teaspoon pepper. Whisk mixture until smooth; set aside.
3. Chop whites into ¼-inch pieces. Fold whites, celery, chives, and parsley into yolk mixture and refrigerate for 30 minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.)