Egg Salad
also called deli egg salad · egg mayonnaise · egg salad spread · chopped egg salad
- Deli
- serves 6
- about 1 hr 30 min
- Salads
Three ways to read this recipe
The table
| 8 largeeggs | boil the eggs 11 min, ice them | peel and chop coarse | fold, keeping the pieces | chill 1 hr |
| 2 qt(enough to cover by an inch)water | ||||
| 1 qtice water | ||||
| 1/2 cup(120 mL)mayonnaise | whisk the dressing | |||
| 2 tspDijon mustard | ||||
| 1 tsplemon juice | ||||
| 3/4 tspkosher salt | ||||
| 1/4 tspwhite pepper | ||||
| 1 rib(diced fine)celery | ||||
| 2 Tbs(sliced thin)chives | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
1boil the eggs 11 min, ice them
2whisk the dressing
4fold, keeping the pieces
goes in with what steps 2 and 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 11 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 30 min.
boil the eggs 11 min, ice them
11 minwalk awayfrom the start
whisk the dressing
not timedfrom the start
peel and chop coarse
not timed11 min in
fold, keeping the pieces
not timed11 min in
chill 1 hr
1 hrwalk away11 min in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
Goes with
See how it is written
>> title: Egg Salad
>> category: Salads
>> tags: eggs, mayonnaise, no-cook dressing, sandwich filling, make-ahead
>> counters: Deli
>> aka: deli egg salad, egg mayonnaise, egg salad spread, chopped egg salad
>> pairs-with: mayonnaise, white-sandwich-bread, deli-rye-bread
>> servings: 6
>> time: 1 hr 30 min
>> step.1: boil the eggs 11 min, ice them
>> step.2: peel and chop coarse
>> step.3: whisk the dressing
>> step.4: fold, keeping the pieces
>> step.5: chill 1 hr
Boil @eggs{8%large} in @water{2%qt}(enough to cover by an inch) for ~boil{11%min} from a rolling start, then lift them straight into @ice water{1%qt}. Eleven minutes gives a yolk set through but still orange; thirteen gives the grey ring and the sulphur smell that makes people say they do not like egg salad.
Peel @&(~1)cooled eggs{} under running water and chop them coarse, on a board with a knife. Some pieces should be white and some yellow — a food processor makes a smooth beige paste, and that is a different item.
Whisk @mayonnaise{1/2%cup}(120 mL), @Dijon mustard{2%tsp}, @lemon juice{1%tsp}, @kosher salt{3/4%tsp} and @white pepper{1/4%tsp} together.
Fold @&(~1)dressing{} into @&(~2)chopped eggs{} with @celery{1%rib}(diced fine) and @chives{2%Tbs}(sliced thin), turning it over five or six times and no more.
Chill @&(~1)egg salad{} ~chill{1%hr} so it firms up enough to sit on bread without sliding off. On soft white with lettuce, or on rye with a pickle; two days in the fridge and no longer.