Classic Egg Salad

Name: Classic Egg Salad
Yield: Serves 4 (Makes 2 1/2 cups, enough for 4 sandwiches)
Ingredients: 6 , large eggs; 1/4 cup, mayonnaise; 2 tablespoons, minced red onion; 1 tablespoon, minced fresh parsley leaves; 1/2 medium stalk, celery, chopped fine (about 3 tablespoons); 2 teaspoons, Dijon mustard; 2 teaspoons, lemon juice; 1/4 teaspoon, table salt

32 comments

Appears in Cook's Illustrated March/April 1999

First we figured out the perfect dicing method, then we tried mixing eggs with everything from buttermilk to cream cheese for the best egg salad.

SERVES4 (Makes 2 1/2 cups, enough for 4 sandwiches)

TIME30 minutes

WHY THIS RECIPE WORKS

We wanted an egg salad recipe that would be creamy and flavorful, with perfectly cooked eggs and just the right amount of crunch. We diced the eggs in our egg salad recipe to keep the salad from turning pasty. Then we combined them with may...

This is a members' feature.