A simple dish becomes even better when you treat the ingredients properly.
Photo: Fred Hardy.
When done right, egg salad is delicious.
Photo:Photo: Fred Hardy. EatingWell design.
When the yolks turn greenish or the whites become rubbery, the texture and flavor suffer.
Once the water is boiling, she lowers the heat to a simmer for 10 minutes.
After that, she immediately drops the eggs into an ice bath to cool before peeling.
Too much mayo can not only overpower the eggs but make the salad feel heavy and greasy.
To avoid, add just enough to make it creamy, without drowning out the eggs, Awada says.
My tip is to add the mayo a spoonful at a timemixing it in as you go.
This way you could keep track of how much youre adding and not overdo it.
The trick is to add a little at a time and mix as you go until its just right.
Overmixing your salad is also what will make it clumpy and stodgy.
The dressing is where it’s possible for you to add personality to your egg salad, Littley says.
A little sprinkle of paprika or a dash of hot sauce can add subtle warmth.
The chill time will ensure that the flavors have time to meld.
