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April 2010

Product Reviews / Main Nibbles / Cheese-Butter-Yogurt-Eggs

Egg Salad Recipes

Page 3: Egg Salad Combinations Galore

This is Page 3 of a three-page article. Click on the black links below to visit other pages.

• Page 1: Mayonnaise History
• Page 1: Mayonnaise In America
• Page 2: Egg Salad History
• Page 3: Classic Egg Salad Recipe
• Page 3: Egg Salad Ingredients: Mix & Match
• How To Make Mayonnaise
• Types Of Eggs

Basic Egg Salad Recipe

The easy way out, “egg mayonnaise,” is bland any way you cut it. Take an extra 10 minutes to make a complexly flavored and textured egg salad. This recipe makes 4 sandwiches.

Vary the ingredients below with the ones below. You’ll find many “favorite recipes.”

Ingredients

• 6 large or extra-large eggs
• 1-2 tablespoon mayonnaise
• 2 stalks celery, washed and finely chopped
• 1/2 medium sweet or red onion, minced
• Squeeze of lemon juice
• 1 teaspoon fresh dill
• 1/2 bunch chives, finely chopped
• 2 tablespoons prepared Dijon-style mustard
• Salt and pepper to taste
• Whole-grain bread
• Optional: Lettuce and tomato

Preparation

1. Chop hard-cooked eggs. (Directions for perfect hard-cooked eggs.) Some people like a chunkier egg salad, some people prefer it fine or even mashed. You can try a different cut each time to see which you prefer.
2. In a large bowl, mix chopped eggs, celery and onion. onion and salt and pepper. Mash well with a fork or wooden spoon.
3. Toast bread. Serve on bread as a sandwich or over crisp lettuce as a salad.

Egg Salad “Mix & Match” Ingredients

It’s more than just eggs, salt and mayo: You’ll get a pretty boring egg salad with that recipe. Instead, make your egg salad come alive by mixing and matching these add-ins:

• Binder: First, pick your binder. Beyond mayonnaise there’s aïoli (garlic mayonnaise), flavored mayonnaise, a mayonnaise/Dijon or honey mustard blend, Russian dressing, Greek yogurt and the vinaigrette of yore.
• Raw Vegetables: Add crunch and flavor with two of the following: bell pepper, carrot, celery, cucumber and onion (red, Spanish or sweet).
• Cooked Vegetables: Use ‘em if you’ve got ‘em: leftover beans, green beans, lentils, peas and potatoes.
• Pickles: Capers, sliced pickled vegetables (not just pickled cucumbers but pickled cauliflower, dilly beans, okra, red pepper, etc.), pickle relish, and their “cousin” on the relish tray, olives.
• Herbs: Try a different herb each time to see which you like best: chives, dill, horseradish (prepared), marjoram, parsley and other favorites.
• Spices: Celery seed, Chinese mustard, curry, Dijon mustard, garlic powder, nutmeg, onion powder, paprika, salt and pepper.
• Add-Ons: Crumbled bacon, sliced almonds, blue cheese, raisins, you-name-it.
• Garniture: Arugula, lettuce, spinach, tomatoes, roasted red peppers, sundried tomatoes in olive oil.
• Bread: Egg salad and whole-grain bread are a natural pairing, but a bagel, challah, croissant, pita, wrap and artisan loaves also make great sandwiches (if you must have egg salad on supermarket white bread, toast if to add some character)
• Bread Alternative: Serve the egg salad in a scooped out tomato or red bell pepper, or in lettuce leaf cups

Garnish with radishes, gherkins, and other favorites, and serve with a side of crudités.

Egg Salad Sandwich’s Cousins

They sound similar, but they’re a different menu item:

• Sliced Egg Sandwich: Sliced hard-cooked eggs on bread spread with mayonnaise. Generally served with lettuce and tomato; sometimes with pickles.
• Egg Mayonnaise Sandwich: Chopped hard-cooked eggs mixed only with mayonnaise.

Continue To Page 3: Egg Salad Recipes

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