Egg salad shouldn't be a gloppy mess.
in their most glorious form: gently tossed together with silky mayo, topped with fresh herbs, and piled high onto a thick slice of bakery-worthy bread. Senior food editorThe perfect eggs for salad should be cooked enough that everything's going to stay in place, but should still be rich and creamy. Boiling them for exactly 9 minutes results in barely hard-boiled eggs that won't splinter and turn to powder once you start tearing them up for salad.
Who said a sandwich requires two slices of bread? A single, thick slice of a good loaf of bread elevates egg salad from school-lunch status to the kind of snack you'd eat with a glass of rosé while sitting under an umbrella on the patio. Yes, you're gonna take a knife and fork to this thing—and that’s perfectly okay.To make the most flavorful egg salad you can, double down on that decadent eggy flavor and richness by making your own mayo.
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