I can’t believe I’d never made egg salad prior to this. You think it’s something that your grandmother made, and it is, but for good reason! It’s a quick, inexpensive lunch or dinner. I’ve always been a huge fan of deviled eggs, but I never make them for just us. Egg salad is a wonderful way to get those flavors without all the work. Plus, it’s VERY open to adaptation. You could easily make it more healthy by using yogurt for some/all of the mayonnaise. I’m also really looking forward to playing around with the flavorings. I added a bit of curry powder for this batch – but tons of flavor combinations are possible. The sky is the limit! Next time I think I’ll be adding some chipotle peppers to the mix. Mmm, or some of my best friend’s mother’s pepper relish. I’m hoping to score another jar this year!
I served it on rye toast this go round. I wouldn’t suggest toasting the bread as much as I did. For something with a delicate texture ,like egg salad, you need a relatively soft bread. So, if you’re going to toast, heed my advice and tread lightly. It would probably be wonderful in a whole-wheat tortilla with some additional veggies – tomatoes and sprouts, perhaps? Or, there’s always the classic presentation on a bed of lettuce or greens. However you mix it up, or serve it – it’s sure to please. A definite classic that everyone needs in their recipe box!
Egg Salad
Makes about 3 cups (5 sandwiches)
8 eggs
1/3 cup mayonnaise
2 tablespoons minced red onion
½ stalk celery, chopped fine (about 3 tablespoons)
1 teaspoon curry powder
2 teaspoons Dijon mustard
2 teaspoons lemon juice
¼ teaspoon salt
Ground black pepper
1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.
2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Source: adapted from Brown Eyed Baker
5 Comments
Sounds yummy! Egg salad is one of my favs! I like it on Dark Pumpernickel and your right very lightly toasted. Caraway seeds are an excellent addition to the mix if your not using the pumpernickel as I love it on crackers too, but miss the Caraway seed taste. I put a dash of lemon pepper, and of course ‘Old Bay’ in mine. You are correct you can change up the flavors as eggs are the perfect vehicle for everything! I think I will go boils some eggs.
I love the idea of this ‘deviled egg salad.’ And you are right, you would be able to get all of those flavors in without going through the process of piping all of that filling. It would be an easy way to get those flavors into a work/school lunch too!
I love egg salad. I’ve never experimented with curry or other flavors. I’ll have to give this a try!
Egg salad and chicken salad are probably my two favorite sandwich options. I have never used curry in my egg salad, but oh yum. I love chopped up green olives in mine….and hellman’s…however if I want to stay on the healthy side greek yogurt is really good, too…mmm – I might be making egg salad for lunch tomorrow!
Makes for a very tasty sandwich! I love a TON of pepper on egg salad – I don’t know why, but the flavour combination is so good