Perfect egg salad with a great balance of creamy and crunchy textures and bright, fresh flavors.
Crushing those eggs by hand is the way to go. Your hands are gentler than the hard wires of a whisk, allowing you to break down the yolks without over-crushing the whites. You end up with an egg salad that has nice big bites of egg white, all bound together in a rich, creamy mash of yolks and mayonnaise.Almost there. All we gotta do is season this thing up.
Similarly, most folks prefer far fewer celery nubs than I personally include . I suppose majority rules here . Finally, most egg salads are heavy, leaden affairs. I wanted an egg salad that tasted bright and fresh, despite being rich and creamy. The key? A dash of lemon juice and lemon zest, along with a pinch of parsley.
And you know what? Damn the committee: I like radishes on my egg salad sandwiches, and they're going to
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