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2024-11-18 04:32:30
Egg Salad
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By Lidey Heuck Published Dec. 6, 2023
This classic, deli-style egg salad requires only a few kitchen staples and the time it takes it to hard-boil and peel eggs. Seasoned simply with mayonnaise, Dijon mustard, salt and pepper, it makes for a delicious sandwich piled on toasted bread, or a quick snack with crackers.
This classic, deli-style egg salad requires only a few kitchen staples and the time it takes it to hard-boil and peel eggs. Seasoned simply with mayonnaise, Dijon mustard, salt and pepper, it makes for a delicious sandwich piled on toasted bread, or a quick snack with crackers.
Ingredients
- 6 large hard-boiled eggs, peeled (Air fryer method is the best!)
- ⅓ cup mayonnaise
- 2 tablespoons minced fresh tarragon, scallions or chives, or a combination (optional)
- 1 to ½ tablespoons Dijon mustard
- ½ teaspoon kosher salt (such as Diamond Crystal), plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- Toasted bread or crackers, for serving
Note: Ingredients may have been altered from the original.
Steps
Directions at cooking.nytimes.com
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