The phrase "what's my go-to food?" always makes me think of salad. But this is no ordinary salad—it's egg salad! My favorite food is salad. Quick to make and delicious, they are light and crispy. My mom frequently laughs if I mention that I had egg salad for dinner. Her favorite way to tease is by asking, "Are you a vegetarian, girl?" A well-made egg salad has this hypnotic effect on me; I can't help but need more of it.
The already delicious egg salad takes it to a new level with the addition of a secret ingredient. In my head, I had everything sorted out. So, who exactly educated me on this? Out of everyone, the incredible Carla Hall, the chef. After she posted this game-changing advice on Instagram, I was never the same egg salad player again.
I found this on Reddit.
It is worthwhile to begin by going over the basics of making egg salad. Basic ingredients like eggs, mayonnaise, mustard, onion, chives, salt, and pepper should be readily available. Whisk in the other ingredients. If you follow these procedures, you may make a basic egg salad:
Six large eggs should be boiled first. Boil them in a kettle with little ice water until they are soft. Take the pot of water off the fire and let the eggs sit for ten to twelve minutes after it boils. The next step is to cool them in a basin of ice water.
Peel the eggs when they are cool enough to handle, and then chop them. Carla Hall's magic is about to happen, however, so you wouldn't mince them ordinarily.
