I don't know about you, but I love big chucks of egg white in an egg salad sandwich. That toothiness in the midst of the creamy goodness always makes my mouth happy.
Sometimes though, when people chop the whole eggs and then add the dressings, the egg whites get obliterated in the attempt to break up the yolks. There is a very simple solution to this, one that also makes your egg salad thick enough not to squish out the back of your sandwich on the first bite.
Recipe: Chunky Egg Salad
Have I told you how much I love Coleman Mustard? I don't know why it's different, but it's quite unlike other yellow mustards I have known.
4 eggs (divided use)
1 Tbs white vinegar
2 Tbs mayonnaise
2 Tbs chopped dill pickles (these were carrot*, cuke works too)
1/2 tsp Coleman mustard (whole grain or yellow will work)
1/4 tsp salt
1/4 tsp celery seeds
1/4 tsp black mustard seeds
1/8 tsp black pepper
Add eggs and vinegar to a small sauce pot and completely submerge with tap water. Cover pot, bring to a full boil, and immediately turn off heat. Let eggs sit in the water for 10 minutes, then drain and transfer to a bowl of ice water to stop the cooking and cool for the next step, ~5 minutes.
Peel the eggs and rinse off any shell bits. Break whites into large chunks in one bowl and reserve entire yolks in another. Add remaining ingredients to the yolks and mash with a fork until texture is uniformly thick with no yolk clumps. Fold in egg whites and use immediately or refrigerate in an airtight container.
*Growing up, my friend's mom filled dill pickle jars with carrot slices once the last pickle was gone. After a week or two in the fridge, they take on the vinegar and brine flavors, but also impart a little of their own sweetness. I loved those things, clearly, and now I do it myself.