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Egg salad recipe, (bought too many eggs)

alliebear Jun 30, 2007 02:10 PM

the search function is really stressing me out, but I was looking for an egg salad recipe if anyone has one they recommend. I had never been a fan until I tried the egg salad sandwich at Europane in Pasadena, CA.

I live with three roommates and we all separately went to the store and bought a dozen eggs each. I'll probably also do a quiche or another dish, but I have never made egg salad before. Any other ideas for what to do with the eggs are also welcomed, thanks.

  1. kmh Jun 30, 2007 05:03 PM

    home made mayonnaise
    omlettes (chinese omlettes are super tasty)
    egg & bacon pie
    and there are some fascinating indonesian recipes with eggs in sambal, as well as gado gado

    5 Replies
    1. re: kmh
      alliebear Jun 30, 2007 05:54 PM

      Homemade mayo. Definitely planing on making that. Custard is another good idea I didn't think of.

      1. re: alliebear
        birgator Jun 30, 2007 06:09 PM

        My egg salad is made from eggs, with added finely chopped red onion, and diced/mashed avocado. Worchestershire sauce, salt and pepper.

        Make hollandaise or bearnaise from the yolks, angel food cake or meringues from the whites, zabaglione from the yolks (you can freeze the whites). Cheese cake!

        The good news is that unless there's a crack in the shell, eggs last a very very long time. In fact, to hard boil, I prefer them older. I once went on a three month trip, and returned home to eggs that had been in the fridge since before I left. They were fine, of course.

        1. re: birgator
          feedmyfriends Jun 30, 2007 08:08 PM

          I add to the usual egg salad recipe some chopped capers and a little bit of curry powder.
          (I wrap the egg salad in lettuce leaves or use pita bread for a sandwich.)
          Eggs, cheese, milk, dried mustard, paprika, salt & pepper and stale bread makes a great casserole.

          1. re: feedmyfriends
            Sarah Jun 30, 2007 08:52 PM

            Can you please provide a recipe?

            1. re: Sarah
              feedmyfriends Jun 30, 2007 09:15 PM

              Trim 6 slices stale bread and spread w/garlic butter. Line the sides and bottom of a shallow casserole with strips of the bread, buttered side down. Beat lightly 3 eggs and mix them with 1 cup dry white wine and 1/2 cup chicken broth.
              Season with 1 tsp. salt, 1/2 tsp. each prepared mustard and paprika, and a few grains of cayenne (or black pepper). Add 1 tsp. worchestershire sauce, beat together and gradually add 2 cups grated Gruyere or other melting cheese (1/2 pound). Pour this mixture over the bread in the casserole and bake in a moderate oven (325) for about 30 minutes. Serve immediately.
              Note: I've used cheddar and swiss and it worked well, too. I've also cubed the bread and mixed it all together instead of lining it as in the recipe and it worked great. I sometimes adapt this recipe to use milk as a liquid instead of wine, but it is great with the wine and swiss cheese; kind of like a good fondue. I love to use sourdough in this recipe. Enjoy.

    2. hannaone Jun 30, 2007 04:58 PM

      OK - Soy Sauce Eggs

      Soy Sauce Boiled Eggs


      6 eggs
      1/4 cup soy sauce
      1 cup beef broth
      8 cloves garlic
      1/4 small white or yellow onion
      1/2 teaspoon black pepper
      2 small fresh red chile pepper
      1 teaspoon sugar



      Hard boil the eggs.
      Peel and rinse in cold water.


      Put soy sauce and beef broth into a medium pot and bring to a boil.
      Reduce heat to medium or medium low and add peeled eggs and all other ingredients
      Simmer for twenty minutes then remove from Heat and let cool.

      For a light flavor you can remove the eggs from the broth when cool to the touch.
      For a deeper flavor and coloring let them sit in the broth for up to 4 hours.

      Eat as is for a tasty snack or quarter and serve as part of a salad. Soy sauce eggs also make an interesting deviled egg.

      EDIT: For a "saltier" taste, increase the soy sauce to 1/2 cup

      3 Replies
      1. re: hannaone
        MMRuth Jun 30, 2007 05:09 PM

        Thanks! How does this affect the "doneness" of the hard boiled eggs? I tend to prefer them on the less cooked side. Sounds really interesting and I think my husband, in particular, would love these.

        1. re: MMRuth
          hannaone Jun 30, 2007 05:18 PM

          These will be tougher than your standard boiled egg. If you are really good at peeling softer eggs, you can stop the in-shell boiling while the yolks are still soft, and simply make the broth separate, then pour the hot broth over the eggs and let them soak.

          People used to ask where we got the brown tinted eggs, and we would almost always answer "from brown chickens of course"

        2. re: hannaone
          Sam Fujisaka Jun 30, 2007 07:46 PM

          Thank you!

        3. e
          eefoodgeek Jun 30, 2007 03:49 PM

          How about a frittata? It's a good way to use up the eggs and any other ingredients you might have on hand (potatoes, onions, fresh herbs, shrimp/cooked chicken/sausage/ham). It's great with a buttered baguette as a sandwich (served with a salad), or it's great on its own at room temperature. I made one with what I had around last year for 4th of July and my friends polished it off very quickly.

          1. hannaone Jun 30, 2007 03:45 PM

            Soy sauce boiled eggs are great as a snack, also make for interesting deviled eggs.

            4 Replies
            1. re: hannaone
              MMRuth Jun 30, 2007 03:49 PM

              Could you elaborate a bit on this soy sauce boiled eggs idea - I've never heard of this before and am a big fan of boiled eggs.

              1. re: MMRuth
                alliebear Jun 30, 2007 03:50 PM

                I was just about to ask the same thing.

                1. re: alliebear
                  chowser Jun 30, 2007 04:08 PM

                  Marbled tea eggs are similar:


              2. re: hannaone
                Sam Fujisaka Jun 30, 2007 04:03 PM

                hannaone, yes, please, I would also like to know how to make soy sauce boiled eggs.

                alliebear, those four dozen eggs will last long enough that with a few recipes like jinnet12's above, you've no worries. I separate yolks and whites, chop whites, mix yolks with whatever vinagrette (sp?) that sounds good at the time (and which includes the salt, pepper, mustard or wasabi), add finely diced red onion, finely chopped cilantro, and chili flakes.

                For some funny reason, the last three times we've finally used up our eggs, I've gotten a dozen at the grocery store and my wife has come home the same day with 30 more from our friend's in-law's finca. Same kind of lack of communiication with us ending up with 42 eggs and you with 48.

              3. jinet12 Jun 30, 2007 03:16 PM

                You could do some deviled eggs...My egg salad is good, but rather traditional..Just chopped eggs, a little chopped onion, chopped sweet pickle or relish, parsley, mayo, a dab of mustard, salt, pepper, paprika, and a splash or so of Tabasco...Some people add very finely chopped celery...

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