Eggs for days.
Do you still have eggs? Did you forget about egg salad?
I was going to bore you with the history of egg salad but alas, I came up with nothing. After my investigation, I’ll just guess that it was probably invented by a French person after the invention of mayonnaise. Maybe the British for a Luncheon. Basically, egg salad just falls under the category of protein mixed with mayonnaise and herbs and served on a slice of bread just like it’s chicken salad, Lobster salad, tuna salad friends.
I threw in a tip on cracking eggs, and a suggestion on mayo. Here’s the thing. Recipes like this are mere suggestions. Everyone has a preference on how mayonaisey, salty, herby, and toasted they like their sandwich. Play with this. This is my basic recipe. I change up the herbs, spice it up with some horseradish, sprinkle on the paprika. Do you.
If you do know anything about the history, call me. It means we are long lost best friends. Boring food facts is my jam. Let’s do lunch. Just not egg salad because I’m sick of it.
Perfect Egg Salad
- 5 Hard boiled Eggs (10 minute eggs)
- 2-3 Tbls Mayonaise, the good kind ~did you know you can make your own? It on my site... depending on how mayonaisey you like it.
- 1 Tbls. Dijon mustard
- 2 Tbls. Shallot (finely chopped) or Chives (finely chopped)
- 1 tsp White vinegar, optional
- 2-3 medium Celery stalks, finely chopped LEAVES INCLUDED!
- 2 Tbls. Fresh Dill, or Tarragon, chopped (or both)
- Salt and pepper
Fill a saucepan with water and bring to rolling boil. Carefully add your eggs to the water and set a timer for 10 minutes.
When the eggs are done, transfer the eggs to an ice bath. Cooling the eggs quickly endures there is no grey ring around the yolk.
Chop your eggs, using a knife, egg slicer, or large whole grater. Season well with salt and pepper.
Add the mayonnaise, dijon, shallot or chives, celery, vinegar and herbs, and mix and fold the ingredients to your desired consistency. I like mine light and fluffy and not over-mixed. Add more salt and pepper if needed. Sprinkle with chopped parsley (optional).
Serve cold on a good thick piece of toasted bread or toasted bagel. Or dip cucumber rounds!
Pro Tip: Before peeling your eggs. Slightly tap the eggs on the side of the bowl to crack them a little and return them to the ice bath. The water seeps through the shell and the membrane for easier peeling.