A carton of eggs, a few jars of condiments, and some tired bread was sometimes all I had in my refrigerator during college, so I ate a lot of egg salad sandwiches. After dealing with hard, rubbery eggs or undercooked yolks, I learned that a successful egg salad hinges on perfectly hard-boiled eggs, and this technique is foolproof. Once cooled and peeled, the eggs are mashed up and mixed with mayo, mustard, crunchy bits of celery, and tangy dill relish. I like egg salad in sandwich form, but my kitchen cohort Amy Wisniewski swears by scooping it up with salty potato chips.
Watch the CHOW Test Kitchen’s Lisa Lavery make this classic egg salad recipe in an episode of our Easiest Way video series.