If you love egg salad but hate peeling shells on boiled eggs, this version is quicker, easier -- and even more delicious -- than the traditional recipe (it's served warm!). Food52's Kristen Miglore speaks with Aki Kamozawa and Alex Talbot from Ideas in Food about their game-changing method for making egg salad. GET THE RECIPE ►► http://f52.co/3oloC5iPREP TIME: 5 minutesCOOK TIME: 5 minutesSERVES: 2INGREDIENTSButter or olive oilSliced onions, chopped ham, or other tasty mix-ins (optional)EggsMayonnaiseFinely chopped onions and celery, or other cold, crunchy vegetables (optional)Salt and freshly ground black pepper, plus any other spices, herbs, or seasoningsToastSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
