Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
So, egg salad isn't rocket science but it is often not that great. I make mine with eggs and Best Foods Mayonnaise. That is it and I've been hired for many events simply because of my egg salad. Go figure. Some caterers, purchasing pre-cooked boiled eggs, will add funky tasting spreads and dried dill, etc. Ick. If you are going to add dill, use fresh as the color and flavor are much more vibrant.
Sometimes we have to boil and peel hundreds of eggs but I can't take shortcuts. I am intolerant of 'green eggs' - overcooked yolks that turn the egg salad that green tint. I love a light yellow and fluffy egg salad. It is simple to accomplish but you have to keep an eye on the eggs so they don't overcook. Egg salad and fresh challah - yum!
|Number of servings:||6 - 8|
|Main Ingredient(s):||Mayonnaise, Eggs|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Place the eggs in a saucepan and cover with cold water. Bring them to a boil and cook for 8 minutes. Turn off the heat and let the eggs sit for 5 minutes. Remove one from the water, run under cold water and peel. Open the egg and check that the yolk is cooked. If not, let the eggs sit a minute more. Drain the eggs and run under cold water. Peel, rinse and let drain as you work.
If making a small amount, chop the eggs in a bowl with a fork or pastry blender. Use the food processor if making a large quantity by pulsing the eggs in the work bowl.
Add mayonnaise, starting with a cup and adding more as necessary, to the eggs and mix. I use a gloved hand. You may use a spatula or spoon.
Place egg salad in a bowl and garnish with paprika.
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