Egg Salad

Makes: 4 servings

Time: 15 minutes

F M

Egg salad can be as simple as chopped eggs bound with some mayo, but it’s better with a squeeze of fresh lemon juice, chopped pickles, and/or chopped fresh herbs stirred in. Although it’s way more work, using homemade mayonnaise here makes a huge difference.

Any Deviled Eggs recipe (page 541) can be made into an egg salad — just add more mayonnaise or the equivalent — and vice versa.

• 6 Hard-Boiled Eggs (page 521), peeled and chopped
• ¼ cup mayonnaise, preferably homemade (page 670), plus more if needed
• 1 tablespoon fresh lemon juice
• 3 tablespoons minced dill pickle or other cucumber pickle (optional)
• 3 tablespoons chopped fresh dill
• Salt and pepper

Combine the eggs, mayonnaise, lemon juice, pickle (if you’re using it), dill, and salt and pepper to taste. Add more mayonnaise if you like it looser. Taste, adjust the seasoning, and serve immediately. Or cover and refrigerate for up to 2 days.

French-Style Egg Salad Very flavorful: Omit the lemon juice. Add 1 tablespoon Dijon mustard. Use dill pickles or cornichons, and add 1 tablespoon chopped capers. Replace the dill with 1 teaspoon chopped fresh tarragon or chervil.

Tofu “Egg” Salad Totally vegan, though you wouldn’t know it: Substitute 1½ cups chopped medium or firm tofu (page 483) for the eggs and use Vegannaise (page 672) instead of mayonnaise. V

Mayo-Less Egg Salad A higher-protein option: Replace the mayonnaise with ¼ cup Hummus (page 463). Drizzle in up to 2 tablespoons olive oil to get the desired consistency.