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Egg salad

k
kittyfood Mar 24, 2008 08:38 AM

There must be a lot of people out there making egg salad from those leftover Easter eggs -- what's a great combination? Personally, I didn't dye eggs but I have chickens and I'm craving an egg salad sandwich.

  1. p
    petradish Mar 24, 2008 09:24 PM

    Sour cream, mayo, chopped eggs, a gentle sprinkling of sweet paprika and chives on good white bread.

    Open-face on light rye, a layer of sour cream-mayo egg salad topped with smoked salmon or gravlax.

    1. l
      leahmayo Mar 24, 2008 06:04 PM

      i like to sprinke a little curry powder in with mine, along with the regular mayo, mustard, and celery. adds nice color and flavor.

      1. j
        jeanmarieok Mar 24, 2008 05:53 PM

        A little mayo, some chopped green olives with pimento, salt and freshly ground pepper on toast. If I'm feeling crazy, sometimes I'll sub cornichons or capers for the olives.....

        1. hannaone Mar 24, 2008 05:49 PM

          I like the Korean salad concoction with chopped eggs, potato, and apple or Nashi pear. Your choice of mayo or miracle whip (Yes I like MW). Maybe some very finely chopped sweet gherkins and celery.

          1. revsharkie Mar 24, 2008 05:43 PM

            A little bit of green pepper, if I have it; onion, mayo, some kind of good, spicy mustard, seasoned salt, and pepper. If I have it and want to, I'll add some pickle relish--espeically if I've got my homemade relish, which isn't quite as sweet or as artificially green as the commercial stuff. I didn't used to like egg salad, but I find I've acquired a taste for it if it's well-made.

            1. g
              gordeaux Mar 24, 2008 04:08 PM

              I really like a touch of garam masala in my egg salad of:
              mayo (real mayo, please - none of that sugar laden Miracle Whip trash)
              Tiny bit of celery
              Tiny bit of strong dijon
              Tiny bit of onion
              Tiny bit of lemon juice.
              ground hot pepper like an ancho or an aleppo.

              1. h
                Harters Mar 24, 2008 03:56 PM

                UK supermarkets all stock little punnets of mustard and garden cress seedlings. Wonderfull on an egg mayo sandwich - adding crunch and a pepperiness. If you can't get that where you are, chopped rocket or watercress would work.

                4 Replies
                1. re: Harters
                  MMRuth Mar 24, 2008 04:43 PM

                  What is a "punnet"? Thanks!

                  1. re: MMRuth
                    hannaone Mar 24, 2008 05:44 PM

                    A small basket.
                    http://whatscookingamerica.net/Q-A/Pu...

                  2. re: Harters
                    starlady Mar 24, 2008 06:11 PM

                    mmmmmmmmmmm Egg and Cress
                    Oh the memories :)

                    These days I use watercress, not quite as good but still tasty

                    1. re: starlady
                      s
                      smartie Mar 24, 2008 07:21 PM

                      ooh yes Egg and Cress - and the crusts cut off. Anyone for tea?

                  3. MMRuth Mar 24, 2008 09:44 AM

                    If I have it around, I like just a touch of truffle oil in egg salad.

                    1. JungMann Mar 24, 2008 08:57 AM

                      Mayonnaise, a touch of mustard, diced onion, diced celery, some chopped dill, salt, a sprinkle of garlic powder if you so desire and a touch of sambal oelek. The result is savory and a little spicy with satisfying texture and more flavor than the sad combo of nothing but eggs and mayo.

                      1. a
                        Ali Mar 24, 2008 08:51 AM

                        Eggs, goat cheese, fresh dill, touch of corriander, little bit of low fat sour cream (theoretically, buttermilk would be good, too, but I just supplement with a little lemon/lime juice since I never use buttermilk so don't ever have it on hand).

                        Not so very traditional as far as egg salad goes but good. (The low fat sour cream is more because of texture since I'm obviously not trying to save any calories. In my experience, low/no fat sour cream is more liquid than whole fat.)

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