The Easiest Egg Salad
I’ve never been much on egg salad – not because I don’t like the taste, but because I live in constant fear I’m going to bite down and find a shell in the mix.Recently I noticed all of these people doing this baked hard boiled egg technique which is frankly brilliant. You crack the eggs into a greased metal pan, set it inside a water bath, and bake until hard boiled.No messy shells to peel, and no risk of a shell in the egg salad.While this technique can’t be used for making deviled eggs, it’s prefect for either egg salad or for eggs to top a Cobb salad, or for any other recipe that calls for chopped hard cooked eggs.Important for this recipe is that you do NOT salt the eggs when cooking (you’ll see in this pic that I did add salt and I regretted it). My recipe calls for capers which are very salty on their own, so save the salt for the very end if you think it needs a touch more. I like this combo of capers, dill, mayo, Dijon, and pepper, and decided to throw in some very finely diced celery at the end because the crunch is nice. I didn’t add any onion or shallot, but you can. The egg salad will last a couple of days in the fridge and is perfect open faced on a piece of toast.
- 10 hard cooked eggs, finely chopped
- ½ to 1 cup of mayonnaise, to taste
- 1-2 tablespoons chopped fresh dill (you could use dried, but fresh is really better!)
- ½ teaspoon black pepper
- 1-2 teaspoons Dijon mustard
- 1 tablespoon capers, rinsed and minced
- 2 stalks celery, very finely chopped
- Combine all of the ingredients in a medium bowl and gently mix with a spatula. Start with a smaller amount of mayonnaise and add more as desired. Taste for seasoning and add a bit of salt if needed.