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Not Wet Egg Salad




Source of Recipe


My own, with help from folks at Chowhound.com


Recipe Introduction


I love deli egg salad. Nubby textured with no big hunks of egg, just really finely chopped up bits. And almost a dry consistency – not really dry, but dry enough to scoop up with an ice cream scoop and hold it’s shape. MY egg salad on the other hand has always been too wet. So I went to chowhound.com with an SOS. They gave me some pointers and low and behold – I made perfect egg salad!


List of Ingredients




Basic Recipe:
Hard boiled eggs
Duke’s Mayonnaise
Pepper
Mustard
Hot sauce



Recipe



Here are the tricks –

1. Add salt at the point of eating – not as you make the egg salad

2. Don’t use hot eggs. Chill them in the refrigerator before making the salad. Don’t rinse the eggs off. Make sure they are very dry.

3. Mayo, not Miracle Whip :(. And a TINY little amount!

4. Mash eggs with potato masher, not a knife.