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    You are in: Home / Recipes / Cook's Illustrated Classic Egg Salad Recipe
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    Cook's Illustrated Classic Egg Salad

    Cook's Illustrated Classic Egg Salad. Photo by *Parsley*

    1/3 Photos of Cook's Illustrated Classic Egg Salad

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    AmyZoe's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat.
    2. 2
      Remove pan from high heat. Cover and let sit for 10 minutes.
    3. 3
      Fill a medium bowl with 1 quart water and 1 tray of ice cubes.
    4. 4
      Transfer eggs to ice water bath with slotted spoon and let sit 5 minutes.
    5. 5
      Peel eggs and dice medium.
    6. 6
      Mix all ingredients together in a medium bowl, including pepper to taste. Serve or refrigerate overnight.

    Ratings & Reviews:

    • on May 23, 2011

      55

      Yum. I really enjoyed this a lot. I added a pinch of green onions that I had left, and some lettuce. Thanks AmyZoe for sharing. Made for I Recommend Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2013

      55

      Great egg salad. Loved the use of red onion and the lemon juice gave it just a hint of tart. Used as filling for sandwiches.Thanks AmyZoe

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2012

      55

      Just how I like my egg salad! It's more than just chopped eggs and mayo. I made this just as written. Loved the slight tang of the lemon juice. This is perfect for sandwiches or pitas. Thanx!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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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
    64%
    Total Fat 12.1 g
    18%
    Saturated Fat 3.0 g
    15%
    Cholesterol 282.8 mg
    94%
    Sodium 389.4 mg
    16%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.6 g
    6%
    Protein 9.7 g
    19%

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