Recipe: Sous vide egg salad — Christine Ha

Step 1

Instructions In a small bowl, whisk together mayo, both Dijon and yellow mustards, and lemon juice. In a medium bowl, combine egg, mayo-mustard mixture, scallion, paprika, salt & pepper; being careful to fold everything together to keep eggs from mashing (unless that’s the texture you’re going for).Cover and refrigerate for at least 30 min for flavors to combine.

Step 2

Instructions

Step 3

In a small bowl, whisk together mayo, both Dijon and yellow mustards, and lemon juice. In a medium bowl, combine egg, mayo-mustard mixture, scallion, paprika, salt & pepper; being careful to fold everything together to keep eggs from mashing (unless that’s the texture you’re going for).Cover and refrigerate for at least 30 min for flavors to combine.