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Creamy Egg Salad

We prefer Hellmann”s Real Mayonnaise (also known as Best Foods). You can substitute Hellmann”s Light, but avoid Hellmann”s Low-Fat Mayonnaise. If you like, replace the chives with scallions.

Makes about 3 1/2 cups, enough for 4 sandwiches
10large eggs
1/3cup mayonnaise
1 1/2tablespoons lemon juice
1tablespoon Dijon mustard
Salt and pepper
1celery rib , chopped fine
2tablespoons finely chopped fresh chives
1tablespoon finely chopped fresh parsley

1. Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in large saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 8 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 minutes.

2. Peel eggs and halve lengthwise. Transfer yolks to large bowl. Using potato masher, mash yolks with mayonnaise, lemon juice, mustard, ¼ teaspoon salt, and 1/8 teaspoon pepper. Whisk mixture until smooth; set aside.

3. Chop whites into ¼-inch pieces. Fold whites, celery, chives, and parsley into yolk mixture and refrigerate for 30 minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.)

MAKE AHEAD Eggs can be made through step 1 and refrigerated in airtight container for 1 day. To finish, proceed with step 2.


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