Solid Classic Egg Salad

Egg salad, egg salad – how you have entered our lives!  Building on the success of my first homemade egg salad, I decided to try a more traditional, mayonnaise-based egg salad from the Cook's Illustrated team.   

This egg salad was pretty good – the eggs cooked better this time (less dry) and the inclusion of mayonnaise didn't result in too bland of a flavor.  Instead, the herb, red onion, and celery flavors came through pretty well.  I added some leftover tarragon to this recipe as well. 

And while the dijon mustard added a nice tang, I think a slash of champagne vinegar would have also helped add more diversity of flavors to this otherwise tasty egg salad.  I look forward to making this recipe again!