Skip to main content

My Egg Salad

If you're someone like me who has to have an egg salad sandwich every now and then, you'll agree that flavor & texture are very important.  Egg salad can be used any number of ways, from topping little melba toast for a simple snack, served alongside a salad of mixed greens if one is watching their carbohydrate intake or it can even be enjoyed in a wrap.  For most of us, though, egg salad is best eaten in a sandwich made for work lunches, school lunches or for picnics with the family.  The type of bread used to make this sandwich will completely depend on one's preferences.  Some like good, white bread many of us grew up eating, lightly toasted or not, while others prefer egg salad on whole wheat or multigrain bread (you can also use a gluten-free bread).  A rustic loaf from a favorite bakery will work just as well.

In order to get a good tasting egg salad, one must start with the best eggs, hard boiled at home.  I always use cage-free, organic eggs from nearby farms here in Pennsylvania if you must know, so use the best eggs available in your area.  No matter what, make sure you do boil them yourself and have them cold & ready before you begin, in order to get the right texture.  Using just the right amount of mayonnaise to bind the mixture is key, but so is how much you cut up the eggs when composing the salad.  I don't like adding too much mayo or smashing up my eggs too vigorously, because this will result in a runny egg salad.  There is nothing worse than biting into an egg salad sandwich that is runny.  Unpleasant and unsuitable for eating in my opinion. 

Let me show you how I make my version of this delicious classic.  It's very good.


Egg Salad with multigrain bread.

 Egg Salad (2 servings)
  • 4 hard boiled eggs, peeled & sliced in half
  • 2 tablespoons mayonnaise (I use mayonnaise made with olive oil)
  • 1/2 teaspoon capers packed in brine, drained & minced
  • large pinch of dried basil, crumbled
  • pinch of dry mustard powder
  • salt & pepper
The recipe can be multiplied many times over.

With a pastry cutter or two knives, cut up the sliced eggs until you have coarse chunks.  I much prefer to leave visible chunks of egg white and egg yolk, rather than pureeing everything.  This gives a pleasant texture, not at all runny.  When the eggs look like this (above), stop.

Add the mayonnaise, minced capers, crumbled basil (I like to crumble the dried basil in the palm of my hand before I add it) and pinch of dry mustard powder.  With a rubber spatula, carefully blend everything together until you have a thick egg salad.  Taste and add salt & pepper to your liking (I only add 2 pinches of kosher salt and 2 pinches of freshly ground black papper). 

The egg salad is thick, tasty and perfect for sandwiches.  It is ready to be used now or it can be refrigerated, well-covered, for up to one day. 


A good sandwich with the perfect filling. 
My Egg Salad Sandwich. 


I encourage everyone to make some egg salad soon, because it's tasty and very quick to do.  This is just the filling for a sandwich when you want to while away the time at the park reading a good book or when you're at the shore with your family on the weekend.  If you want to make egg salad sandwiches for a picnic, I would assemble them at home only if they are to be eaten within 2 hours or so, otherwise it's best to keep the filling and bread in separate containers until you're ready to eat.  Remember, always keep egg salad well-chilled until serving time and if you so choose, enjoy it with a dill pickle or two like I do.  A favorite lunch of mine during the summer is just the thing when you want a quick and delicious salad.  Enjoy some this weekend! 

Comments

  1. I don't normally like or care for egg salad David, but this makes me want to have some. Maybe I'll give it another try.

    ReplyDelete
  2. Nick, thank you! Anonymous: I think you should try making this simple egg salad because it's delicious. Go buy some eggs!

    ReplyDelete

Post a Comment

Thank You for Posting!

Popular posts from this blog

Antique Salt Cellars

There was a time when salt cellars played an important role on the dining table for the host or hostess.  As a result of it being such an expensive commodity several hundred years ago, salt was seen as a luxury and it was the well to do that made salt cellars quite fashionable & a status symbol for the home.  A single salt cellar usually sat at the head of the table and was passed around throughout the meal.  The closer one sat to the salt cellar, the more important one was deemed by the head of the household.  Smaller cellars that were more accessible and with an open top became a part of Victorian table settings.  Fast forward to the 20th century when salt was no longer a luxury and when anti caking agents were added to make salt free-flowing, and one begins to see salt cellars fall out of fashion.  Luckily for the collector and for those of us who like to set a table with Good Things , this can prove to be a boon. Salt cellars for th...

A Tour of Turkey Hill with Martha Stewart and Friends

Martha Stewart led an intimate tour of her former Westport, Connecticut home and gardens for a few of my friends this past weekend.  From the photographs I've seen of that special day, it was an experience that will be remembered for a lifetime by those who were in attendance.  As much as I regret not going to this momentous occasion, my friends were kind enough to allow me to share their amazing photographs here on the blog. Let's take a tour of Turkey Hill with Martha Stewart and a few of my friends. Without the kindness of Jeffrey Reed, Dennis Landon, Darrin David, Anthony Picozzi and Colin Eastland, this post would not be possible.  It must also be stated that the fundraising event was graciously hosted by the current owners of Turkey Hill, the Bergs. Many thanks to the Berg family for opening up the property. Turkey Hill is the Federal style home that was purchased, renovated and landscaped by Martha Stewart and her then husband, Andy, back in 1970. ...

Collecting Jadeite

With its origins dating back to the 1930s, jadeite glassware began its mass production through the McKee Glass Co. in Pennsylvania. Their introduction of the Skokie green & Jade kitchenware lines ushered in our fascination with this jade color.  Glassmakers catered jadeite to the American public as an inexpensive alternative to earthenware soon after the Depression, both for the home and for its use in restaurants.  The Jeanette Glass Company and Anchor Hocking introduced their own patterns and styles, which for many collectors, produced some of the most sought after pieces.  Companies marketed this beautiful glass under the monikers of jadite , jadeite , jade glass , jad-ite , jade-ite , so however you want to spell it, let it draw you in for a closer look.  If you want a thorough history of the origins of jadeite, collectors’ pricing, patterns & shapes (don’t forget the reproductions in 2000), I highly suggest picking up the book by Joe Keller & David...