continuing to cook after they leave the hot water. This helps preserve bright yellow yolks, reduces the chance of a gray-green ring forming, and often makes the shells easier to remove.
Eggs also provide protein and several important nutrients, including choline, vitamin B12, selenium, and vitamin D. Choline contributes to normal cell function and helps the body produce acetylcholine, a neurotransmitter involved in memory and muscle control. However, egg salad should be viewed as part of an overall balanced diet rather than as a treatment or guaranteed protection against any disease.
The addition of celery and onion gives the salad freshness and crunch, while the herbs add color and a light aromatic flavor. Chilling the finished mixture for at least 30 minutes allows all the flavors to blend.
Ingredients
For the Egg Salad
-
- 6 large eggs
- ⅓ cup full-fat mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup finely diced celery
- 2
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