Crushing those eggs by hand is the way to go. Your hands are gentler than the hard wires of a whisk, allowing you to break down the yolks without over-crushing the whites. You end up with an egg salad that has nice big bites of egg white, all bound together in a rich, creamy mash of yolks and mayonnaise.Almost there. All we gotta do is season this thing up.
Similarly, most folks prefer far fewer celery nubs than I personally include . I suppose majority rules here . Finally, most egg salads are heavy, leaden affairs. I wanted an egg salad that tasted bright and fresh, despite being rich and creamy. The key? A dash of lemon juice and lemon zest, along with a pinch of parsley.
And you know what? Damn the committee: I like radishes on my egg salad sandwiches, and they're going to
Doesn’t anyone own one these anymore? Slice once, turn 90 degrees, and slice again. Fast. Squeezing egg salad between your fingers is kinda bonkers even for SE. 🤣😬💜 SE you’re still the best!
davidalangrier
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