Egg Salad


A carton of eggs, a few jars of condiments, and some tired bread was sometimes all I had in my refrigerator during college, so I ate a lot of egg salad sandwiches. After dealing with hard, rubbery eggs or undercooked yolks, I learned that a successful egg salad hinges on perfectly hard-boiled eggs, and this technique is foolproof. Once cooled and peeled, mash the eggs up and mix them with mayo, mustard, crunchy bits of celery, and tangy dill relish. I like egg salad in sandwich form, but my kitchen cohort, Amy Wisniewski, swears by scooping it up with salty potato chips.