Adam Makes the Perfect Egg Salad | Bon Appetit

is there anything worse in like deli egg

salad

or like when you're at the airport yellowy bland bush you're like where is the flavor there is no flavor takes out if you do it right can be incredibly flavorful and have texture and be creamy and chunky and all of a sudden you're like oh my god this is like the best thing ever who knew takes out to be this good I like to boil my eggs where you add them to cold water and then you turn on the heat when it comes to a boil that's when

you take them off the heat and let them sit for about 10 minutes that's fully done however I like them a little less than fully done so then I don't sort of chalky and dry and that just gives you more flavor and more color when the eggs are done take them put them immediately into an ice bath to let them cool completely and now the fun part where you get to crack and sort of crackle them you roll them around no no look at that it's coming right off like that's pretty good

actually voila oh my god would you look at that that's like

perfect

what I like to do is chop them into chunks I don't want to match them up with like the back of the fork you want nice chunky egg

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where the whites are white and the yolks are yoki yellow and orange the next thing you do is season your eggs well and that's something I learned from my mom always season your food really well and you start with salt and pepper pretty basic eggs love salt you got to sprinkle it on

there and then you get to have some fun what I love to do is add mayonnaise Dijon mustard there's my secret ingredient horseradish mayo brings the lushness the creaminess but you need some edge also and that's where the Dijon and the horseradish comes in crunch and cult first of all celery I'll just finely mince it so it's a little cubes and as a nice crunchy freshness one thing to remember always use the celery leaves I don't add onions or shallots because I think there are

a little too assertive for a

salad

so what I like to do is add chives and then for that sort of like verbal or basis note I throw in fresh dill add all that to the bowl with the Mayo the mustard the Dijon and you gently fold it all together almost like whipped cream with a spatula all right so you've just made the best egg

salad

ever and like well now what'd he do with it well now you get a bagel maybe you toast it you smear on some of that egg

salad

if you have good tomatoes maybe a

slice of tomato maybe some cucumber a little more salt and pepper to taste and then you just devour the thing mmm that is really good excellent oh my god that was the