How to Make Egg Salad

Egg salad is a picnic classic that's easy to make and has a variety of uses. This recipe serves four.

Difficulty:

Easy

Instructions

Things You'll Need

• salt
• 2/3 c. mayonnaise
• 1-2 tsp. lemon juices
• 1/2 tsp. paprika
• 1/4 tsp. white pepper
• 1/4 c. minced fresh parsley
• 1/3 c. diced pimiento
• 2 fillets of anchovies
• 8 hard-boiled eggs
• Salt

1. 

   Separate the eggs into yolks and whites. Chop the whites until they are fairly fine.

2. Mince the anchovy fillets as fine as you can, and then use the flat blade of the knife to mash them into a paste.

3. 

   Place this paste in a bowl with the mayonnaise, paprika, pepper, lemon juice and a pinch of salt.

4. 

   Add the egg yolks and a scoop or two of the egg whites. Stir or mash everything together well, breaking up the egg whites as finely as possible. Taste and add more salt if necessary.

5. Add the parsley, pimientos and remaining egg whites and fold them in.

6. Serve the salad on iceberg lettuce cups or as a sandwich filling or cracker topping. Garnish with paprika and a parsley sprig.

Tips & Warnings

• To serve this recipe as deviled eggs, carefully halve the eggs when separating the whites and yolks. Reserve 10 halves. Prepare the salad as above but increase the mayonnaise to 1 c. Spoon or pipe the salad into the egg halves and garnish with paprika and a parsley leaf.

• Anchovy may seem like a strange ingredient for this salad - and you can certainly leave them out - but in this case, it is a background ingredient that makes this recipe come alive.