The Best Egg Salad Sandwich

Yield: 3-4 servings

Keys to a better egg salad: perfectly cooked eggs, a touch of acidity, and crunch.

Time: 5 minutes

Ingredients:

• 6 large hard steamed eggs, chilled and peeled

• 1/4 cup homemade or store-bought mayonnaise

• 1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon

• 1/3 cup finely diced celery (about 1 small stalk)

• 1/4 cup finely sliced scallions, white and pale green parts only (about 2 scallions)

• 1 tablespoon minced fresh parsley leaves

• Kosher salt and freshly ground black pepper

• Bread, lettuce, and thinly sliced radishes, for serving (optional)

Instructions:

1. Combine eggs, mayonnaise, lemon juice, celery, scallions, and parsley in a medium bowl. Using your hands, squeeze eggs through your fingers, mixing contents of bowl until reduced to desired consistency; alternatively, smash and mix with a firm whisk.

2. Season generously with salt and pepper.

3. Serve as sandwiches with sliced radishes, lettuce, and bread (gluten free possibly), or as desired.

Source: Serious Eats

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