Perfect is a word that I throw around a lot, and it’s always with the understanding that it’s a goal that can be strived for but never achieved. This particular recipe for egg salad is about as close to perfect as I’ve ever had. It’s not fancy, there are no special ingredients, but it’s well balanced, with bright, fresh flavors and a texture that spans from rich and creamy to crisp and crunchy.
Every great egg salad starts with perfectly cooked eggs. Ours combines roughly mashed eggs with fresh mayonnaise and lemon juice, along with diced celery, scallions, and parsley for the perfect balance of creamy and crunchy textures and bright, fresh flavors.
Ingredients
1/4 cup mayonnaise 1/4 cup plain yogurt 1/4 cup dill pickle relish 1 tablespoon prepared mustard 2 tablespoons minced fresh parsley 1/4 cup minced sweet pepper 1/4 cup minced celery 8 hard-boiled eggs, coarsely diced Salt and pepper to taste Pinch of sugar Sliced bread and lettuce for serving
Directions
1. In a medium bowl, combine first 7 ingredients. Fold in diced eggs and season egg salad with salt and pepper and a pinch of sugar. 2. Store egg salad in the refrigerator until ready to serve. Serve cold on sliced bread with lettuce.