Victor Protasio; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall
Active Time
10 Mins
Total Time
1 Hour 10 Mins
Yield
About 3 cups

Like deviled eggs, this egg salad is a recipe with Southern roots and modern smarts. Since we have devised ways to make the deviled egg one of the most sought-after party appetizers, we apply the same strategies for the egg salad: Start with perfectly hard-cooked eggs, season them generously, and finish with a dab of your favorite mayo. Beyond that, it’s much easier than making deviled eggs because you don’t have to fret over ragged yolks or runny filling. For a salad with hearty texture that won’t turn gummy or pasty, use your hands to crumble the eggs instead of chopping the whites and mashing the yolks with a fork. As much as we love mayonnaise, don’t go overboard with it. Use a light hand with mayonnaise and other binders to keep it from turning gloppy. The mixture might seem dry at first but continue folding gently (to avoid overworking the eggs) just until it comes together. Don’t be afraid to play with flavors and variations, as long as the proportions remain the same. Replace the finely diced celery with seedless cucumbers or radishes. Fresh chives, parsley, or tarragon can stand in for the dill.  No matter what else you put in your egg salad, be sure to use a generous touch with the seasonings because refrigeration can dull those flavors.

How to Make It

Step 1

Whisk together mayonnaise, mustard, dill, lemon zest and juice, salt, sugar, pepper, paprika, and hot sauce in a bowl. Coarsely crumble hard-cooked eggs into mayonnaise mixture; gently fold together using a spatula to coat. Fold in celery and scallions. Taste salad, and adjust seasonings. Refrigerate, tightly covered, until chilled, at least 1 hour or up to 3 hours.

Step 2

Stir salad. Taste, and adjust seasonings before serving. Store, covered, in refrigerator up to 3 days.

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