Egg Salad at MoMA in NYC - help me recreate the recipe
- lifespan Dec 14, 2010 09:58 AM
Wasting time before I caught a train yesterday, I ate an early lunch at Terrace 5 (in MoMA) and had a truly wonderful little sandwich, which I would love to recreate: Esbenshade Farms Egg Salad served on parmigiano scone with pancetta.
This simple sandwich was remarkable; chunks of pancetta were mixed in the egg salad mixture. Perhaps cream cheese, and not mayo, held the mixture together...
Has anyone else had egg salad at Terrace 5? Can someone help recreate the recipe for me? I've found similar recipes online (by googling ), but none seem to resemble the yummy sandwich I ate yesterday...
YES! They still serve that lovely sandwich and I'm trying to recreate it, too. The first thing that struck me was the texture - just like that famous tinned deviled ham. The second thing that struck me was that it tasted exactly like the quiche base I use. Just the barest hint of nutmeg and nice little punch of cayenne and black pepper.
So far, I've made one little batch - two boiled eggs chopped (not fine enough), two good shakes of cayenne, one shake of nutmeg, and three shakes of dry mustard, course ground black pepper, and Kirkland mayo. We shop at Costco, what can I say? Anyway, I've gotten pretty close but I'm missing something. I didn't season with additional salt because the mayo has a fair amount already. It occurs to me that I may have used too much mayo, making it too creamy.
I completely forgot about the pancetta so I'll want to try that. I'm sadly dairy-sensitive (I went off the reservation for that sandwich) so I won't try your excellent suggestion of cream cheese. Next time I'll chop the hell out of it really fine, add the spices, then begin adding mayo a little bit at a time until I get the consistency right. I feel really close to the right taste.