L.A. Egg Salad
I was wondering where Angelenos eat their egg salad. True egg salad appreciators know the fine and subtle differences between what they do and don't like in what seems like a simple, but remains a somewhat complicated dish. I personally have had many of the egg salads in the Hollywood-to-the-beach corridor and there are some good ones and some terribly unimpressive ones. My personal type of egg salad strikes a balance of mayonnaise where it is not runny at all, but dry from yolk either. If it almost "fake"looking when scooped it is fine by me. Additionally the egg needs to be well chopped, but not finely chopped. Long strands of yolk are unacceptable. My winners thus far are The Brighton Grill (well chopped and consistent (also important)), Greenblatts (Good but always towing the too-much-mayo line), Broadway Deli (even chop, good mayo dispersal), Bud's Deli (though the chicken salad is better, I do like their take on the egg despite the fact that it could use one more round of chopping) ...I don't care for Clementine's too-homemade-y style, nor the dry crumble at Coral Tree Cafe. This only touches on the subject at hand, but I'm interested in hearing more...
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intheknow
Jul 28, 2007 11:14 AM
I agree with you about Clementine's and Greenblatt's egg salad. Go up the street from Greenblatts's deli to the Canyon Country Store. It is the store that is half way between Mulholland and Sunset boulevard on Laurel Canyon. It has superb egg salad at the deli counter that is quite a bit better than Greenblatt's.
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re: starqrtrs
ElsieDee
Jul 28, 2007 09:22 PM
It's not for everyone - my mother absolutely despises it, and she loves egg salad sandwiches. Here's a brief description (of what sets it apart) from memory:
- the eggs seem to be freshly boiled (they're still warm) and they're not completely hard-boiled - not runny, but the yolks are just barely set
- the eggs aren't chopped into a fine dice - they're more quartered (or eighthed?) and kind of folded into the dressing
- the dressing is a light, flavorful, fresh mayonnaise that seems to be more of a binder than an specific "part" of the dish
- served open-faced (I always get it on a toasted baguette, can't recall the way it normally comes) with a sprinkling of fresh herbs.
- Each bite is pretty much the essence of a hard-cooked egg.Only two ways to improve the sandwich, in my mind: fresh ground pepper and a sprinkling of sea salt.
FYI: The pastries are incredible - save room! Also, service can be pleasant and efficient or surly and laxadasical - seems to depend on who's there that day. Some people have said they'd not go back because of the service - I've had some bad experiences myself, but not so bad that I'd never eat there again.
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Amuse Bouches
Mar 29, 2007 02:52 PM
I love love the Egg Salad sandwich at Le Pain Quotidien, but I'm not sure if it's the OP's type of ES. Still, the capers and anchovies add something special in my view.
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re: B Minus
Foodandwine
Jul 28, 2007 01:27 PM
I personally like the Egg Salad on rye toast at the Apple Pan. That is what I always eat there..
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Tom P
Mar 29, 2007 01:47 PM
The Egg Salad sandwich at Euro Pane in Pasadena is wonderful. Some of the best egg salad ever. For quick and easy, I do like Gelson's Tarragon Egg Salad.
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