EGG****The "Best" Egg Salad (J. KENJI LÓPEZ-ALT)

By Unblond1

09/05/16 - This was tasty and the method of using your hands does result in a nice texture. I made it for work lunch and it did get watery within a day or two, however, so unless you plan to serve it right away, don't bother with the lemon juice and double up on the lemon zest instead.

Ingredients

• 6 hard steamed eggs, chilled and peeled
• 1/4 cup homemade or store-bought mayonnaise (1 or 2 teaspoons of which can be Sriracha Mayo if you like [my addition])
• 1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon
• 1/3 cup finely diced celery (about 1 small stalk)
• 1/4 cup finely sliced scallions, white and pale green parts only (about 2 scallions)
• 1 tablespoon each minced fresh parsley and dill (dill is my addition)
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk. Season generously with salt and pepper. Serve with sliced radishes, lettuce, and bread to make sandwiches, or store in a sealed container in the refrigerator for up to 3 days.

Why this recipe works:

Steaming eggs is the best way to cook them for even cooking through to the core, and easy peeling.
Crushing the eggs with fresh mayonnaise by hand gives you a good mix of chunky and creamy textures. Scallions and celery add crisp freshness.
Fresh lemon juice adds brightness and acidity to the mix.

Nutrition Facts - 4 Servings

Amount Per Serving
Calories 185.8
Total Fat 14.5 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.5 g
Cholesterol 343.8 mg
Sodium 282.1 mg
Potassium 188.1 mg
Total Carbohydrate 2.3 g
Dietary Fiber 0.5 g
Sugars 0.5 g
Protein 10.8 g