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Top-Notch Egg Salad    

One spring, I made this egg salad to use up Easter hard-boiled eggs.  

I thought it would be a quick lunch to use up leftovers, but I was hooked. I soon boiled more eggs for egg salad. Really great stuff!  

This egg salad is brighter and fresher than most. I think it's what a classic egg salad dish should be.   

It uses less mayo than usual yet is still thick, creamy, and tasty. Lemon juice, Dijon mustard, and (optional) capers add acidity and brine, and fresh herbs top it off.  

Easy egg salad recipe! Cook, peel, and slice hard-boiled eggs. Cut the red onion and fresh herbs.  

How to Make the Best Egg Salad

:- Start with good hard boiled eggs. My method involves adding eggs to cold water and boiling over high heat. After a rolling boil, I cover the kettle and let the eggs rest in the boiling water for 12 minutes.  

:- Maintain some texture.  Fold the chopped eggs into the dressing, letting the egg yolks crumble, but don't crush them.  

:- Go all in on the herbs.  The bright, oniony flavor of fresh chives and dill makes this meal feel fresh. If one is missing, use more of the other or fresh parsley or green onions.  

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