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22
RECIPES
Egg Salad | Makes about 3 cups
10 hard cooked eggs,
completely cooled
1 stalk celery, about 4 inches,
cut into 1-inch pieces
½ cup mayonnaise
3 teaspoons Dijon mustard
¼ teaspoon kosher salt
8 teaspoon freshly ground
white or black pepper
1. Remove shells from eggs and
discard. Cut eggs into quarters and
reserve.
2. Place the celery in the work bowl
metal chopping blade. Pulse to chop,
about 5 to 10 times; scrape into the
work bowl. Add the quartered eggs
to the work bowl; pulse 3 to 4 times
to roughly chop.
3. Add mayonnaise, mustard, salt and
pepper.
4. Pulse until mayonnaise and mustard
are completely mixed in and desired
texture is reached, 10 to 20 times.
FOR DICING INSTRUCTIONS:
5. Remove shells from eggs and
discard. First halve eggs, and then
cut each half into ¼ to ½ inch dice.
Reserve in a large mixing bowl.
6. Cut the celery into the same size as
the diced eggs, ¼ to ½-inch dice. Put
in the bowl with the eggs.
NOTE: The egg salad can be
made two ways, either pulsed in
a food processor for a creamier
version, or diced as traditionally
served in sandwiches. Both are
delicious – you decide which
way you prefer.
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