Debra and I got together a couple of years ago and she made egg salad. When I marveled at how small and nicely chopped it was, she told me she used a potato masher. I'd never thought of that!
It gives instant results; press down once, turn it a little to get those tougher whites chopped up, and it's done.
I use a recipe adapted from an old Gourmet
- 8 eggs
- 1/2 c. mayonnaise
- 1 1/2 tsp. tarragon
- 2 tsp. lemon juice
- a couple of shakes of black pepper
- a pinch or two of salt, if you're a big salt lover
If your family doesn't mind chopped raw onion, by all means add some! Over here, it isn't always welcome, so today I just threw in some dried chives which doesn't get a complaint.
The lemon juice gives it enough zip so that salt isn't really needed. And if you put in some celery it will go farther, of course.
Every once in a while I find a recipe which we like so much that there isn't any need to try other versions. But if I was out of tarragon, I would naturally use something else. This mixture just hits the spot with us.