Newfangled Old-Fashioned Egg Salad

Deviled eggs seem to get all the love these days. While a pretty egg stuffed with smoked trout, bacon or vegetables may turn my head – a plate of traditional egg salad will always win my heart.

Treat this recipe as a jumping-off point for your perfect egg salad. There is no "right" way to make it. Try stirring in crisp bacon, shreds of smoked salmon, roasted vegetables or whatever else catches your fancy.

6 hard-boiled eggs, peeled, rinsed, and dried

1/4 cup fennel or celery, cut into a small dice

2 tablespoons chopped kimchi, dill pickle or capers

2-3 tablespoons finely minced chives

1/4 cup (or more) Greek-style yogurt or mayonnaise

2 teaspoons Sriracha, or another hot sauce, to taste

Salt and freshly ground black pepper

Minced or snipped herbs for garnish

 

Mash (with a fork or potato masher), or chop the eggs until they are the consistency you prefer. Add fennel or celery, pickles, chives, yogurt or mayonnaise, Sriracha, a pinch of salt and several grinds of pepper. Mix lightly until the mixture comes together.

If you like a creamier texture, add more yogurt or mayonnaise. Taste the egg salad and add more salt and pepper, or hot sauce if needed.

Makes about 2 1/2 cups.