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Ideas to take your egg salad sandwich from traditional to modern. Photo by Falcatraz | IST.

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KAREN HOCHMAN is Editorial Director of THE NIBBLE.

 

 

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.

 

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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