Recipe by Anna Gill
There are literally thousands of variations on egg salad. And I love most of them. So below is my favorite recipe followed by a list of variations. In the last few decades egg salad has been advertised as made without celery “filler”. To me, this is sad. The crunch added to egg salad by celery and other vegetables like jicama and cucumber is not only good for you, but delicious. So many things go with the egg, it’s easy to be creative and make up your own favorite variations based entirely on what’s in the fridge today.
Serves: 4
8 large eggs
½ cup mayonnaise
2 heaping teaspoons Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon sea salt
5 or 6 grinds of fresh pepper
¾ cup finely diced celery
¼ cup minced chives
1. Place the eggs in one layer in a large pot with enough cold water to cover the eggs about an inch and a half. Set over medium high heat.
2. When the water comes to a full but not roiling boil, allow the eggs to cook for about one minute. Cover and remove the pot from the heat. Let the eggs sit for about 10 to 13 minutes. It is hard to overcook the eggs at this point but don’t let them sit for more than 20 minutes.
3. Place the pot in the sink and run cold water into it until the hot water has been fully replaced by the cold. If you’re in a hurry you can throw a couple of cups of ice cubes into the bath, otherwise replace the now cool water with cold water. When the eggs are cool enough to handle easily, peel them.
4. Remove the yolks and place them in a medium to large bowl.
5. Mash the yolks thoroughly. Set aside.
6. Dice the egg whites and set aside.
7. Add the mayonnaise, mustard, vinegar, salt and pepper to the mashed yolks and blend well.
8. Add the celery and chives to the yolk and mayonnaise combination and mix well.
9. Lastly, add the egg whites and mix well again, perhaps a bit more gently.
NOTES:
The egg whites are relatively fragile, adding them last assures that they retain their own character.
If you’d prefer a slightly lighter egg salad, make 9 hard-boiled eggs and use only 7 yolks (reserving 2 for some other purpose).
VARIATIONS:
Add ¼ cup crumbles bacon
Add 2 teaspoons capers (drained & minced)
Substitute 2 heaping teaspoons of whole grain mustard for the Dijon
Substitute ¼ cup of finely minced shallots for the chives
Substitute ¾ cup of finely diced jicama, cucumber, or dill pickle for the celery
Substitute minced parsley, basil, tarragon or dill for the chives
Substitute ½ teaspoon of curry powder, Old Bay spice, or Asian 5 spice powder for the Dijon
Top with spicy sprouts or watercress
There are literally thousands of variations on egg salad. And I love most of them. So below is my favorite recipe followed by a list of variations. In the last few decades egg salad has been advertised as made without celery “filler”. To me, this is sad. The crunch added to egg salad by celery and other vegetables like jicama and cucumber is not only good for you, but delicious. So many things go with the egg, it’s easy to be creative and make up your own favorite variations based entirely on what’s in the fridge today.
Serves: 4
8 large eggs
½ cup mayonnaise
2 heaping teaspoons Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon sea salt
5 or 6 grinds of fresh pepper
¾ cup finely diced celery
¼ cup minced chives
1. Place the eggs in one layer in a large pot with enough cold water to cover the eggs about an inch and a half. Set over medium high heat.
2. When the water comes to a full but not roiling boil, allow the eggs to cook for about one minute. Cover and remove the pot from the heat. Let the eggs sit for about 10 to 13 minutes. It is hard to overcook the eggs at this point but don’t let them sit for more than 20 minutes.
3. Place the pot in the sink and run cold water into it until the hot water has been fully replaced by the cold. If you’re in a hurry you can throw a couple of cups of ice cubes into the bath, otherwise replace the now cool water with cold water. When the eggs are cool enough to handle easily, peel them.
4. Remove the yolks and place them in a medium to large bowl.
5. Mash the yolks thoroughly. Set aside.
6. Dice the egg whites and set aside.
7. Add the mayonnaise, mustard, vinegar, salt and pepper to the mashed yolks and blend well.
8. Add the celery and chives to the yolk and mayonnaise combination and mix well.
9. Lastly, add the egg whites and mix well again, perhaps a bit more gently.
NOTES:
The egg whites are relatively fragile, adding them last assures that they retain their own character.
If you’d prefer a slightly lighter egg salad, make 9 hard-boiled eggs and use only 7 yolks (reserving 2 for some other purpose).
VARIATIONS:
Add ¼ cup crumbles bacon
Add 2 teaspoons capers (drained & minced)
Substitute 2 heaping teaspoons of whole grain mustard for the Dijon
Substitute ¼ cup of finely minced shallots for the chives
Substitute ¾ cup of finely diced jicama, cucumber, or dill pickle for the celery
Substitute minced parsley, basil, tarragon or dill for the chives
Substitute ½ teaspoon of curry powder, Old Bay spice, or Asian 5 spice powder for the Dijon
Top with spicy sprouts or watercress
