Adam Makes the Perfect Egg Salad | Bon Appetit

Is there anything worse about egg

salad

or like when you're at the airport? A soft, yellowish bush, you wonder where the flavor is. There is no flavor that will be removed if you do it right. It can be incredibly flavorful, textured, and creamy. and thick and suddenly you're like, "Oh my God, this is the best thing I've ever known." I like to boil my eggs, you add them to cold water and then turn on the heat when it boils, that's when you take them off the heat and let them sit for about 10 minutes. They are now completely cooked.

However, I like them a little less cooked, so they're not chalky or dry, and that just gives you. more flavor and more color when the eggs are done, take them, immediately put them in an ice bath to cool completely and now the fun part where you can crack them and make them crunch, you roll them, no, no, look at that comes. Right off the bat, that's pretty cool, actually, voila, oh my gosh, could you see that? It is

perfect

. What I like to do is cut them into pieces. I don't want to combine them like with the back of the fork.

You want a nice chunky egg. Salad where the whites are white and the yolks are yellow and orange. The next thing you do is season the eggs well and that's something I learned from my mom. Always season food very well and start with salt and pepper. Eggs love salt. you have to sprinkle it in there and then you have some fun. What I love to do is add mayonnaise, Dijon mustard, that's my secret ingredient. Horseradish mayonnaise adds lushness and creaminess, but you also need a little edge and that's where the Dijon and horseradish come in. It comes crunchy and cult, first of all, celery.

I'll chop it finely so they're little cubes and for a nice crunchy freshness, one thing to remember, always use the celery leaves. I don't add onions or shallots because I think there's a little bit too assertive for a

salad

, so what I like to do is add chives and then for that kind of verbal note or base, I add fresh dill, add all of that to the bowl with mayonnaise, mustard, Dijon and fold everything gently. together almost like whipped cream with a spatula, so you just made the best egg salad and now what did you do with it?

Well, now you get a bagel, maybe you toast it and spread some of that egg salad on it. if you have good tomatoes maybe a slice of tomato maybe a little bit of cucumber a little more salt and pepper to taste and then you just devour the thing mmm that's really good excellent oh my god that was the

perfect

one mate