Egg Salad

Egg salad done the old-fashioned way: four hard-boiled eggs chopped fine, a spoon of prepared yellow mustard for tang, a quarter cup of mayonnaise for bind, and two tablespoons of finely minced scallions for a sharp green bite. No celery, no pickle relish, no curry powder, nothing distracting from the eggs themselves.

The one choice to make is how you chop. A coarse chop leaves chunks of yolk visible and gives the salad texture. A fork-mash turns everything into a smooth spread. Pick your style based on the job: a rustic salad for lunch bowls wants the chop, a tea sandwich filling wants the mash.

Pile it on toasted sourdough, stuff it into a pita, or spoon it over a bed of greens for a quick lunch. Pairs well with dill pickles and a cold glass of iced tea.

Kitchen Tips

• Start the eggs in cold water, bring to a boil, then cover and pull off the heat for 10 minutes. Fully set yolks with no gray-green ring.
• Plunge the cooked eggs into ice water for 5 minutes before peeling. The shock loosens the membrane and makes peeling fast.
• Salt and pepper generously at the end, and taste before adding more mayo. Eggs absorb salt slowly.

Variations

• Stir in a tablespoon of finely chopped dill pickles or sweet relish for a tangy bite.
• Swap half the mayo for Greek yogurt for a lighter, higher-protein salad.
• Add a teaspoon of curry powder and a handful of golden raisins for a coronation-style twist.