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.
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...