Deviled Egg Salad
Appears in Cook's Country April/May 2011
It’s an easy recipe, yes, but it’s also easy to make less-than-perfect egg salad. The secret? Divide (the eggs) and conquer.
WHY THIS RECIPE WORKS
Slightly undercooking the eggs for our Deviled Egg Salad made for creamier, smoother yolks. Chilling the boiled eggs in an ice bath was an essential step that stopped the cooking process and prevented the eggs from overcooking. Mixing mashe...