Egg salad is one of those things that you really don’t put much thought into. Maybe it’s because in most households it’s just one of those ‘things’ – great-grandma used to make it a certain way every time, it tasted fine, so that’s they way has continued to be made for generations!
Well let me shake all that up. Egg salad is WAY more versatile than we give it credit for! It can range from sickeningly sweet with added sugar and (IMHO) waaay too much mayo, to rustic and chunky and impossible to actually keep together on a sandwich, all the way to perfectly diced elements in uniform size with a dash of vinegar, a dollop of yoghurt and a garnish of fresh herbs. This salad (sandwich-filler?) really is the ultimate in versatility.
After extensive on-line and print research (yes you can research egg salad) I have come to the conclusion that egg salad in reality, only requires eggs. The remaining elements can be grouped into types, rather than specific ingredients.
For example, every good egg salad needs a binder – but it doesn’t have to be mayo! Greek yoghurt works excellently, or a mixture of sour cream and mayo for a more ranch-esque flair. Similarly, you need something crunchy – but it doesn’t have to be celery! I’ve recently subbed in radishes with excellent success. The last two elements that I identified are spiciness, and sourness. The former is filled well with a shake of cayenne, dash of Tabasco, or for a milder take, a squirt of yellow mustard. The latter is excellent with the traditional pickles and pickle juice (crunch and sour in one fell swoop!), but also works great with a dash of apple cider vinegar, squirt of lime juice, or, my personal favorite, a scoop of capers!
Below is the combination that I’ve found goes over the best with me and mine. Feel free to try it out – but don’t forget to experiment! There are too many variations to try only one! If you find something delicious that I didn’t mention, tell me! – I am always looking for new suggestions to spice up my egg salad routine!
- 5 eggs
- 1/4 - 1/3 cup mayo
- 1 tsp tabasco
- 1/4 cup celery, minced
- 1 Tbsp capers, with a bit of juice
- 1/4 cup white onion, minced
- 1 Tbsp fresh dill, chopped
- 1 tsp garlic powder
- 1/2 tsp salt
Place eggs in small saucepan and cover with luke warm water.
Place pan on stove and brine eggs to full rolling boil. Once full boil is reached turn off heat and allow water and eggs to cool to room temperature.
While the water is cooling, finely (and evenly) cut the celery and onions. Finely chop the dill as well and stir together in medium bowl.
Peel the eggs and add to onions and celery. Using the back of a fork smash the eggs until desired consistanct is reached. (This is how I do it. If you would rather have perfect little eggy squares use a knife or an egg slicer to evely cut the eggs before tossing in the bowl.)
Add in the mayo, starting with a 1/4 cup and increasing if mixture is not cohesive enough. Stir in the capers, garlic, salt and tabasco and adjust seasoning to taste
Eat! I like mine open face on toasted whole wheat bread with radishes and sprouts, but there are really no inapropriate ways to eat this (including with a spoon!)