Egg-cellent Salad

Last week I shared “how to boil the perfect egg.” Now I’m giving you my simple egg salad recipe. Hope you saved some eggs.

Actually, I hope you make fresh (with not-so-fresh eggs) boiled eggs because I think egg salad tastes best when made with just-cooked eggs, and served room temperature instead of cold from the fridge.

You’ll remember from last week’s post that we’re looking for the perfect boiled egg, one that is *just* done.

The moist yolk will absorb the other flavors.

Below are the ingredients for my simple egg salad, clockwise, starting in the lower left corner: kosher salt, dill weed, Dijon mustard, hot paprika, mayonnaise, scallions and of course, eggs.

A note about the dill weed. You can use fresh dill, but I like the intensity of dried dill.

Of course, if you bought your dried dill when bell-bottoms were first in style, you may want to get a fresh jar.

Of all the dried herbs and spices, dill weed is one of the first to lose its potency. In fact, if your dill weed is older than six months, it’s time to replace it.

Notice how I rough chop the egg, leaving some chunks as large as the size of a fresh pea. I like egg salad to have a slight, uneven texture.

Dump all the measured ingredients on top of the chopped eggs and give it a good stir. Taste and adjust your seasonings as you see fit. You might want more mustard or mayo and you’ll want to add a pinch or two of salt and black pepper.

Choosing good bread is paramount to a good egg salad sandwich. If you’re a purist, you might want white bread, probably toasted.

I prefer a fresh (not toasted) multi-grain bread. From a bakery. Or from a market that sells real bread from a real bakery.

And there you have it. A simple, simply delicious egg salad sandwich that’s as perfect as the perfect boiled eggs that went into it.

Egg Salad Sandwich

[print recipe]

Makes enough for 3 or 4 sandwiches

6 perfect boiled eggs
4 to 5 tablespoons mayonnaise
2 to 3 teaspoons Dijon mustard
1 scallion (white and light green part), minced
1 teaspoon dill weed
1/2 teaspoon hot (or sweet) paprika
Kosher salt and fresh ground black pepper to taste

1. Chop eggs, leaving the whites somewhat chunky. The largest pieces will be about the size of fresh peas.

2. Mix eggs with 4 tablespoons of mayonnaise, 2 teaspoons of Dijon mustard, scallion, dill weed and paprika.

3. Season with salt and pepper to taste. If you’d like it a bit more moist, add another tablespoon of mayonnaise. If you’d like more mustard tang, add another teaspoon of mustard. Mix again and taste.

4. Spread thick layer of egg salad between two pieces of sandwich bread (I prefer multi-grain from a bakery). Now eat.

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