This has to be a joke, right? I mean egg salad for Pete’s sake! First of all, who actually eats egg salad past about eight years old? And second, who needs a step-by-step recipe guide to make it?
As to the first question, I eat egg salad. It’s like deviled eggs, on bread. And I like me some deviled eggs.
So who needs directions for it? Anyone who’s never made it. No matter how easy something is, until you’ve seen it for the first time you don’t know that it’s easy.
More important is that this is what this blog is about, and it’s why I wrote the book. I’ve gotten so many comments from people saying, “I haven’t had that for years. I’m going to go make some.” It’s like we’re all trying so hard to make the foods we should like, foods that look impressive and sound intimidating, that we sometimes forget that the simple things are good, too.
I spent several minutes in the grill accessories aisle yesterday looking at various racks to grill delicate foods in. I’ve already got a grill pan that works great for vegetables, but I thought a removable rack would make it easier to do fish. And with the luck I have with seafood, I need all the help I can get.
Then I realized: I like steak and pork on the grill. No, I loooooove steak and pork on the grill. And I’m pretty good at it. There I was, standing there looking at buying some more stuff, stuff that there’s no room for in my kitchen as it is, to try grilling some fish … which I don’t even like all that much.
Sure, I like shrimp and scallops, but grilled salmon? Grilled whitefish? Eh, they’re okay. But if you told me I’d never have them again I wouldn’t cry. So why was I looking at those racks? Because I thought I should like grilled fish. Everyone else seems to. And it’s hard to get right, so people are impressed when you do it well. I like impressing people, don’t you?
People used to eat food they liked, not food that was impressive or that happened to be fashionable. And an egg salad sandwich is about as unfashionable as you can get. That’s why I did it for my 100th post.
Ingredients
hard boiled eggs, two per person
mayonnaise
mustard
Directions
I’ve tried all the tips for peeling hard boiled eggs, but I always have some that come out ugly. So when I make deviled eggs, I boil a bunch of extras. Sometimes they don’t peel well, sometimes the yolk is too close to the edge, like this one.
They taste fine, but they’re not going to look good. So, egg salad time. Start by dicing all the eggs.
For eight eggs, like I did here, add about three tablespoons of mayonnaise (home made if you can) and one tablespoon of mustard. I like spicy brown, but will take Dijon or plain yellow in a pinch.
Mix it all together, and check if it’s tangy enough. If I’m making it for just me, I’ll go about half-and-half on the mustard and mayo.
The dainty way to serve this is to put a scoop of it on a lettuce leaf. Iceberg, of course.
Or my way, on some sourdough bread with the lettuce leaf. And a slice of white American cheese, if you’ve got it.
And that’s it.
Now if you’ll excuse me, I’m going to go throw a steak on the grill to celebrate my milestone.
PS: No, I didn’t buy the rack for the fish.
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127 Comments
I’ve still got some dyed eggs left from Easter. I think I’m about to go make another batch myself.
just add salt to the water before boiling for an easy peel
Pam, I always add salt. It doesn’t help. I really believe it’s all about using older eggs. I’m going to have to do a comparison to prove it to myself once and for all.
I was going to say add salt to the boil, too. Maybe it is in how much salt you add. I usually add a good tablespoon or so to the boil. Eggs peel great!
I make egg salad quite often, but I like to wait until I have fresh bread I have made in the breadmaker. Yumm. I have a friend that makes a horrible face if I say I packed it in my lunch at work though. Well she was raised on a chicken farm, she says that explains it and I did not want to know anymore. ??
I put lemon pepper, salt, mayo or sour cream, mustard and some onion powder in mine.
Judy, I know what your co-worker is talking about. My grandfather was a fisherman, so my father grew up eating more trout than anyone should have to face. To this day he can’t eat trout, and generally avoids most kinds of seafood.
I love egg salad!
Ok I am new to this blogging stuff but I just had to chime in! You had me at "Love me some deviled eggs!" Thanks for sticking to the basics and making it to where I can even understand it. The family is going to the water park today and I just couldn't bring myself to make boring old sandwiches. Wish me luck with the family's taste buds!
Penny, every time someone comments on this post I think, "Hmm, haven't had one of these in a while." Now I have to go toss some eggs in a pot.
Drew, every time I get an update that someone has commented I think the same thing. It makes me thankful for being able to subscribe to comments via email. It's like my own personal egg salad reminder!
So, I made egg salad tonight to take on a trip tomorrow. We're going on a zipline tree canopy tour in Massachusetts. If I die on that zipline and don't get to eat this egg salad afterword I'm gonna be TICKED!
I had been wondering what I could take for days now that we could all eat (my MIL is a vegetarian) and this fit the bill so it was a timely comment update to get.
I cracked the shells on the counter and let them sit in cool water for about 10 minutes and not sure if it was coincidence, but they were easy to peel and not old eggs either.
I also add salt and pepper and sweet pickle relish to my egg salad. YUM!
This post inspired me to make egg salad sandwiches for lunch for me and my little sister. Eggs, mayo, yellow mustard (would prefer a good spicy brown mustard, but we were out), sweet relish and a dash of pepper for the egg salad. Delicious on a fresh roll with tomato and bacon.
So I just came across this post, and wanted to comment about the pickles thing. I'm from southern Illinois (near St. Louis) and we would never dream of leaving out the splash of dill pickle juice to our deviled eggs, potato salad, or egg salad. Really adds something extra, especially to the deviled eggs.
Heh, I don't think southern Illinois counts as "the South".
You'd be surprised…I live in Michigan now, and I swear everyone here thinks anything below Chicago is The South.
Yeah, just like New Yorkers think everything past the Hudson is "out West".
I'm from Oregon, lived here all my life…..I grew up on egg salad sandwiches. Mom always put chopped sweet pickles in the mix. She wasn't from the south, and neither were her parents. Unless you consider Utah as southern….lol
Now I'm hungry……
Well, most of Utah is south of the Mason-Dixon line …
Thanks so much for this! Just moved out on my own a few weeks ago and am learning to cook a few things. I've always loved agg salad but have never actually made it before tonight. Thanks it for the tips. It was delicious!
Man, I need to start keeping a couple hard-boiled eggs in the fridge. Every time somebody comments on this it makes me want egg salad, and I know it'll take a half-hour before I can have it.
thin slices of apple and cheese on toasted whole wheat bread with egg salad…but i'll just dip crackers in it too…LOVE egg salad <3
Ok, my bubble has been burst! I've always grown up with dill pickles, mayo, mustard, celery seed, onion, s&p, and if its a bit dry adding some pickle juice. I thought this was the norm! LOL. I'm just a simple hillbilly I guess. (WV, VA raised) But any egg salad is always good!
By the way I've got a crowded kitchen and love gadets that do more than just one thing. I've always hated smashing the eggs so I started using my cheese grater. Works like a charm and is soooo much faster. Just take the whole peeled egg and go to town (just watch the nails n' knuckles)
Happy egg eating!
Cheese grater? Really? Wow Christy, either you've got a really coarse cheese grater or you do some really finely-chopped egg salad.
Your recipe is a good basic starting point…but I always use sweet pickle relish and some minced onion. For a unique twist, thoroughly mash one anchovy into the mayo/mustard mixture before adding it to the eggs. This will add a salty layer of flavor no one will figure out. I originally only did this with my deviled eggs.
Here's my great aunt's secret for perfect hard boiled eggs:
Pierce rounded end of egg with straight pin, just a little way in. Place eggs in saucepan and cover with cold water. Bring to a boil and allow to boil for 2 – 3 minutes. Take off heat and let sit for 20 minutes. Drain water and run under cold water for a minute.
Peel and eat!
Sailor, I've got some nam pla (Vietnamese fish sauce) that's made from anchovy. Maybe I'll give that a shot next time.
Chloe, that's the first new idea I've heard in a while, and it sounds like it would make a difference. Worth a try anyway.
A few more ingredients to add to your basic recipe:
-Diced red bell pepper, raw
-Tarragon
-Paprika
-black pepper
Or just a dash of
-Curry powder
-Cumin
(I might leave out the mustard if I wanted these two ingredients, but do what you like)
plus a slice or two of tomato to brighten the whole thing up.
Thanks for all the great recipes!
Grimp, I wish I'd had the tomato when I made this. I hadn't thought that far ahead.
Awesome. Thank you for posting a simple recipe for egg salad – it's the same as mine. I will never understand how people could complicate such a lovely recipe by adding such things as nuts or fruit or pickles (*gasps of horror*). LOL
BTW, I found your blog via http://www.eatmedaily.com/2009/07/linksplodge-072909/
tra little bit of onion powder,you'll love it.
Thanks for the recipe:) I've been craving egg salad and this was the perfectly delishish easy recipe I needed!
We love egg salad at my house and we make it almost exactly like yours. My boyfriend adds a sprinkle of vinegar to it though.
My method of boiling eggs that peel easily is to soak them in very hot tap water for about 10 mins before boiling, just until the bubbles are released from the shells. I always use older eggs, too.
And one more idea you might want to try, and I'll admit it IS a strange one. Take your egg salad and wrap it in egg roll wraps and fry until golden brown. It's sooooo good. (Yeah, I gave the BF the same look you're giving your screen right now, but really, it's GOOD.)
Found you yesterday when looking for potato salad recipes, great blog.
Egg roll? Really? Hmm, okay. Maybe when I try egg rolls I'll remember this idea. (And you're so right about the face I was making.)
Thanks for the recipe! I used to have egg salad all the time, but then I forgot how to make it! What I do to boil eggs is just boil them in salt water, they can mess up a little but usually the shells come right off(:
I love egg salad too. I usually use yellow mustard (I'm not fond of the coarse brown) and I add worchestershire sauce. I usually make it with 2 eggs at a time and add a dash or two of worchetershire. YUM!
Chloe's Great Aunt's method is similar to the method I learned from my mother 50 years ago. However instead of a straight pin use a map pin.
I use my auto-lancet (for blood sugar diabetic testing) set on 4 to pierce the tip off the eggs.
Eggs at room temp. in pan, water to cover and bring to a boil. NO SALT. Take off heat and cover for 15 minutes. Drain and cover with cold water which also prevents the yolk darkening. Allow 5 minutes to cool or store until ready to use. Crack and peel under running cold water.
I am an adherent to dry mustard powder added to miracle whip with finely diced green onion and a dash of ground chili pepper and a shake of dried parsley.
Country Brown Bread, Russian Rye, Sourdough, OR… for the coup-de-gras…Irish Soda Bread.
Enjoy with ice cold A&W Root Beer
If you REALLY want to live in the spice lane try finely crushing 4 or five Blair's Death Rain Chips and add to the egg mix! Giddy-up.
Ernie, you seem to have put a lot of thought into your egg salad. So let me ask: Coarse chop or fine dice?
i love egg salad just made some to eat quick and you always have the ingredients in the house taste good and fulls me up with one sandwich.
Thank you so much, the pictures really make a difference. I never ate egg salad until last year, and fell in love with it. My parents are Jamaican, egg salad not really in their diet. I want to fix different foods for my children and now I can with out spending a fortune. My kids thank you.
Korene, tell your kids I said, "You're welcome."
ditto on your words– sometimes you DO need to post a simple recipe, because I knew I wanted some egg salad, but I didn't know where to start (minus the eggs).
I had some from a supermarket in holland, and they added pickles which were a delicious kick. Sadly, parisian supermarkets don't sell egg salad
too low brow? so time to make my own!!
First it was Kate in Italy, and now you. "Oh, boo-hoo, I can't get bacon in Italy. Oh, poor me, they don't sell pre-made egg salad in Paris. Waaah."
I'm in Cleveland. Earlier this week, the wind blew down my tomato plant that I had only gotten four tomatoes off of so far. I'm having a really hard time digging up any sympathy for the plight of the poor American in Paris.
[grumble]
Err, what I meant to say was, "I'm so glad you liked it. Hope you have fun making it."
PS: The weather sucks this week. Just thought you should know.
I LOVE egg salad. I prefer more mustard than mayo, and I add some chopped pickles. And I love deviled eggs. Mmmm…
I completely agree on the "more mustard" part. And the pickles, you're one more data point that it's a southern thing.
Thank You for the recipe. It's my new lunch meal.
Pamela
http://www.pamelahill.net
http://www.fourscorpio.com
I guess I'm fancy… I need something crunchy, so I put in fine-diced celery and a bit of chives or onion, but otherwise similar recipe.
My egg boiling tips- start with the eggs in cold water, bring to a boil, boil for 5 minutes then shut off the heat and cover for 10 minutes. Then drain the hot water and fill the pan up with cool water and let sit until you're ready to make the egg salad. The cold water forces the residual heat INTO the eggs, which makes the easier to peel. And then you gotta look for the air space- tap their butts on the counter and start peeling from there.
OMG. I had no IDEA egg salad was so popular. It's always been one of my comfort foods, and I have to admit–I nearly had a heart attack to see your recipe didn't have sweet relish (I'm from Illinois–it's NOT a "southern thang."). I rinse my boiled eggs in cold water, crack all the shells, and by the time I start peeling, it's all good. And to think…I came here to learn how to make a bread bowl. Thanks for the side trip!
Egg salad comment: Your recipie matches mine, except I add a little (just a little) diced celery and onion for crunch and salt and pepper.
Deviled egg comment: Or for serving whole hard-boiled eggs. To get the yolk centered, try this trick. Store your eggs sideways. Just turn the whole carton on its side in the fridge. Works like a charm.