Egg Salad
Photo by Lynne Calamia
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 quart
Software
- 12 hard cooked eggs, peeled
- 1/3 cup + 1 tablespoon mayonnaise (we like Duke's)
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground white pepper
- 1/8 teaspoon MSG (like Accent)
Procedure
- Cut eggs in half and seperate the yolks from the whites. Place the yolks in a medium mixing bowl and the whites on a cutting board.
- Mash the yolks with a fork until somewhat smooth. Add the mayonnaise, mustard, salt, onion powder, white pepper, and MSG and continue mixing until well incorporated.
- Chop the whites finely but not perfectly uniform, about 1/8-inch, with mostly small pieces and a few larger ones. The yolk mixture should be smooth; the whites should give the salad texture. Do not mince them into a paste.
- Fold the whites into the yolk base using a rubber spatula until evenly mixed. Chill in the refrigerator for 20-30 minutes before serving.