1/3 Photos of Cook's Illustrated Classic Egg Salad
This is from America's Test Kitchen--those folks who take all the guesswork out of your recipes for you on public television. They suggest for foolproof egg peeling to tap the egg all over against the counter, then roll it gently back and forth a few times on the counter. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane. I used fresh squeezed lime juice in place of lemon juice. The lemon (lime works too) is the key ingredient to making this egg salad fantastic.
My Private Note
Units: US | Metric
- 6 eggs, large
- 1/4 cup mayonnaise
- 2 tablespoons red onions, minced
- 1 tablespoon fresh parsley leaves, minced
- 1/2 stalk celery, medium and chopped fine (about 3 tablespoons)
- 2 teaspoons Dijon mustard (I like Grey Poupon(so does America's Test Kitchen)
- 2 teaspoons lemon juice
- 1/4 teaspoon table salt
- ground black pepper
- 1Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat.
- 2Remove pan from high heat. Cover and let sit for 10 minutes.
- 3Fill a medium bowl with 1 quart water and 1 tray of ice cubes.
- 4Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes.
- 5Peel eggs and dice medium.
- 6Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.
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Nutritional Facts for Cook's Illustrated Classic Egg Salad
Serving Size: 1 (106 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 169.9
- Calories from Fat 109
- Total Fat 12.1 g
- Saturated Fat 3.0 g
- Cholesterol 282.8 mg
- Sodium 389.4 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 0.2 g
- Sugars 1.6 g
- Protein 9.7 g