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Mar 24, 2008 08:38 AM

Egg salad

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.

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  1. 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.)

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

        1. 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

              mmmmmmmmmmm Egg and Cress
              Oh the memories :)

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

              1. re: starlady

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

            2. 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.