Summary
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 former kitchen cohort Amy Wisniewski swears by scooping it up with salty potato chips.
Pro tip: use our easy, homemade Mayonnaise recipe for even more flavor.
Ingredients
- 6 large eggs
- 1/3 cup small-dice celery (about 1 stalk)
- 1/3 cup mayonnaise
- 2 tablespoons dill pickle relish
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed