The Best Egg Salad

Ingredients

• 6 hard steamed eggs, chilled and peeled
• 1/4 cup homemade or store-bought mayonnaise
• 1/2 teaspoon zest and 1 1/2 teaspoons fresh juice from 1 lemon
• 1/3 cup finely diced celery
• 1/4 cup finely sliced scallions, white and pale green parts only
• 1 tablespoon minced fresh parsley leaves
• Kosher salt and freshly ground black pepper
• Bread, lettuce, and thinly sliced radishes, for serving

Directions

Put the eggs into a medium bowl with the mayonnaise, celery, scallions, parsley, and lemon juice. Use your hands to press the eggs through your fingers as you mix everything together, stopping when the texture looks right to you; if you’d rather keep your hands clean, crush and stir it with a sturdy whisk. Add plenty of salt and pepper to taste. Pile it onto bread with lettuce and sliced radishes for sandwiches, or refrigerate it in an airtight container for up to 3 days.