Try it once and you’ll never look back.
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My mom makes the best… is a common thing food writers say.
How much apple you add is a matter of taste.
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For a big batch of egg salad, say eight eggs, my mom uses one big apple.
Simply add enough to achieve the sweetness and texture you like.
My mom typically uses a sweeter variety of apples, such as Gala or Fuji.
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You could go for Honeycrisp, Red Delicious, Golden Delicious, or Pink Lady apples.
If you want to use up the fruit you already have on hand, that works too!
This isn’t rocket science.
For a large apple, you’ll need one cup of salt water.
Then, peel the apple and cut it into 1/4-inch cubes.
The salt brine also prevents the apples from browning too quickly.
