Masters Egg Salad - But Kinda Better
The Masters egg salad is basic and we're going to kick if up a notch.
Servings: 4
Cost: $5
Ingredients
- 6 whole hard boiled eggs
- 1 clove garlic finely diced or grated
- 1 tablespoon red onion finely diced
- 1 tablespoon capers roughly diced
- 1 tablespoon lemon juice
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- ¼-½ cup mayonnaise
- black pepper to taste
- chives and paprika for garnish
Instructions
For the hard boiled eggs
- Set up a pot of boiling water and a bowl with ice and water for an ice bath.
- For easy peel eggs, tap the wide egg of the egg lightly with a spoon until you hear a snap. This will release the inner membrane of the egg and make it much easier to peel.
- Place the eggs in the boiling water and set a timer for 13 minutes. After the timer has gone off place the eggs immediately into the ice bath and set a timer for ten minutes.
- Once completely cooled, tap the eggs on a hard surface and remove the shells. You may need to run the peeled eggs under running water to remove all the bits of shell leftover.
For the egg salad
- Roughly chop the eggs and place in a large bowl. Add the garlic, red onion, capers, lemon juice, mustard and salt. Add in 1/4 cup of mayonnaise and mix to combine. Keep adding the mayo until the consistency is to your liking.
- Add in the black pepper and mix. Taste and adjust salt and black pepper as necessary. Garish with a sprinkle of paprika and chives.
- Store in an airtight container in the fridge for up to 4 days.