Texture, on the other hand, is a very personal issue! Small slightly chewy chunks are my favorite but, some prefer large chunks or uneven chunks and, then there are the pasty people. They put their delicate eggs in a food processor and turn them into mush....so sad. Follow the method below and never be a mush maker!
While incorporating strong flavors into the eggs will ruin their taste; adding flavors along with the egg salad can enhance the whole egg salad experience!
Which brings us to chive pesto. I used garlic chives from my garden but any chives or even Italian parsley would work. You can spread the pesto on the bread you use for egg salad sandwiches or you can drizzle some of just the pesto oil over the egg salad in a plate or on a salad. This pesto has a simple clean flavor that will complement the eggs and not over power them!
Enjoy!
Egg Salad with Chive Pesto
10 eggs
3/4 cup good quality mayonnaise
1/4 cup apple cider vinegar
Two bunches of chives
Olive oil
Salt to taste
Hard boil the eggs anyway you like. I use the puncture method. To do this use a skewer to make a small whole in the wide end of the egg. Then put the punctured eggs in a steamer for 10 minutes. Then cool them a little, run them under cool water, roll them gently on a hard surface to crack the shells all over and then the shells slip right off.
You can chop your eggs any way you want. Just don't put them in a food processor or (God forbid! ) a blender because you will get egg paste. I like my eggs to be uniformly chopped so I use an egg slicer. slice the eggs one way then turn the egg and slice the other way. That's it! Perfectly chopped eggs. Put the chopped eggs in a medium bowl.
Mix the mayonnaise and vinegar together in a small bowl. Pour mixture on the eggs add salt to your taste and gently mix together. Add more mayonnaise or vinegar if you prefer.
Cover the bowl and Place In the refrigerator to chill.
For the pesto
Place chives and the oil in a food processor. Process until finely chopped. Add salt to taste. Place pesto in a bowl or jar. Let sit for 15 minutes or more.
When ready to serve you can spread the pesto on the bread you are serving with the egg salad or you can drizzle just the oil from the pesto over a scoop of the egg salad placed on top of fresh greens .