THE BEST EGG SALAD The best egg salad starts with perfect hard boiled eggs, with yolks that are just set, but not chalky or dry Luckily, we’ve got those eggs covered The key is to start them in boiling water, then quickly drop the temperature down so that they cook gently and evenly through to the core (see here) Once you’ve got those eggs, all it takes is some mayo to bind them, along with celery, red onion, parsley, and a hint of lemon juice to flavor them To chop the eggs, I tried several different methods, including pressing them through a grater to get very fine bits, pulsing them in the food processor, and mashing them with a potato masher or a whisk In the end, the most primal method produced the best end results: wash your hands well, then get right into that bowl, squishing the eggs between your fingers to get a roughly textured salad SERVES 4 6 hard boiled eggs, chilled and peeled ¼ cup mayonnaise, homemade (here) or store-bought ½ teaspoon zest and 1½ teaspoons fresh juice from 1 lemon ⅓ cup finely diced celery (about 1 small stalk) ¼ cup finely diced red onion 1 tablespoon minced fresh parsley leaves or chives ... 6 hard boiled eggs, chilled and peeled ẳ cup mayonnaise, homemade (here) or store-bought ẵ teaspoon zest and 1ẵ teaspoons fresh juice from 1 lemon cup finely diced celery (about 1 small stalk) ẳ cup finely diced red onion