Egg Salad

This is my basic recipe, with the exception of tarragon, tarragon, tarragon, and a dash of really good olive oil. Tarragon elevates egg salad and deviled eggs to something really special; just make sure leaves are broken and not chopped, and added at least an hour - preferably more - before serving. The bit of olive oil helps push the tarragon flavor forward.

I like finally chopped celery in my egg salad. Sometimes, I'll also chop up just a little bit of sweet pickles. The basic egg salad in this recipe just begs for some personal adjustments for taste. Finally, don't forget a slight sprinkle of paprika...

I have never understood why eggs need to be hard boiled (often overcooked), followed by the arduous process of peeling them. Fry them sunny side up, get your hard cooked/slightly runny yolk to your liking, and chop them up!

A pastry blender is a great tool for quickly chopping up eggs for egg salad. Takes just a few seconds to do it right in the bowl, and no messy cutting board to clean up!

The only thing missing here is a bit of curry powder. That makes all the difference.

I suggest mixing the cooked egg yolks first with the mayonnaise and mustard, and then adding the chopped egg whites. I’ve made my egg salad this way for years and it results in a creamy consistency without crushing the whites into tiny pieces.

Highly recommend grating the eggs on the large holes of a box grater. Ten times easier than chopping by hand.

I worked as a housekeeper for a lady judge whose mom would make her egg salad whenever she was sick as a child and so she asked me to make her this version, if she needed that extra TLC feeling. I have continued to make it myself ever since. The trick is to mash the yolks with half butter half mayo while still very hot. Then add in the chopped whites - The resulting creamy mixture is so delicious and goes great with toast and butter lettuce for a delicate sandwich. Just what the doctor ordered!

I like your way of thinking. I grow tarragon and use quite a lot of it but, for some strange reason, never thought to add it to egg salad. Until now. Thank you.

I always add dill and, if available, a splash of pickle juice. Yum!

Add sliced pimento stuffed green olives or sliced black olives.

Use your instantpot. No need to peel eggs. I put about a cup of hot water in the pot. Break as many eggs as you want into a container, I use the stainless steel bowl from my double boiler, place on the rack. 5 minutes on manual, quick release, chop on a board. Easy peasy. For potato salad, add potatos and salt to the water.

I use Kirkland Signature hard cooked and shelled eggs (they come in packages of two) that I keep in my fridge. Much less work and it means I can have egg salad far more spontaneously.

My secret ingredient is a little bit of cumin. People always love it and ask what I added.

No need to add salt, most Dijon has plenty already.