Egg Salad With Pickled Celery

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   ["Place the eggs in a heavy pot, cover by an inch with lukewarm water, and heat on medium high.", "Bring to a boil and then add 1/4 teaspoon of kosher salt and a teaspoon of white vinegar.", "Cover the pot and turn off the heat.", "Set a timer for 10 minutes if you like a harder yolk. Set a time for 8 minutes if you like the yolk a bit softer.", "Meanwhile, prepare an ice bath by filling a medium bowl half with water and half with ice to cool the eggs once the timer goes off.", "At that point, transfer the eggs to the ice bath and let them cool completely.", "Gently crack the eggs by rolling them against a counter, using just enough pressure to crack the shells. Do this to all of the eggs and then place them back into the water for at least 15 minutes. This is one of my favorite steps in the recipe because it allows the shells to be more easily removed. Thank you Hugh! I am going to leave the eggs in the water while I go through the next step, pickling the celery.", "Leave the eggs in the water while going through the next step, pickling the celery.", "Pickle your celery: Combine vinegar, water, Kosher salt and sugar in a jar and shake it until the salt and sugar dissolve.", "Add diced celery to jar, cover it and place in the fridge for at least 30 minutes, ideally one hour and up to one week. My pickled celery was bright, crisp, and had a lovely acidity from pickling for only an hour.", "My personal creation: After peeling the eggs, I cut them in half and separate the yolks from the whites with my hands. I use two bowls to separate them.", "I take a potato masher to the egg whites until they are all coarsely ""mashed.""

* Per serving · 4 servings · Values may vary.