Cooks Illustrated Classic Egg Salad Recipes

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

CLASSIC EGG SALAD

Steps:

• In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
• Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

COOK'S ILLUSTRATED CLASSIC EGG SALAD RECIPE

Steps:

• Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat. Remove pan from high heat. Cover and let sit for 10 minutes. Fill a medium bowl with 1 quart water and 1 tray of ice cubes. Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes. Peel eggs and dice medium. Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.