Egg salad recipe, (bought too many eggs)
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.
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...
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.
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.
OK - Soy Sauce Eggs
Soy Sauce Boiled 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
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"
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.
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.