10/2/08 | Egg Salad Sandwich
[ Currently Eating: Tacos Baja Ensenada Fish Tacos ]
Eggo-licious.
This was meant to be a longer post plus recipe on the merits (and pitfalls) of the Egg Salad Sandwich. I was going to get all fast and furious with the egg jokes too. But I’m still gurgling around in the bloggity-mosh pit on Cheaplander trying to implement things and track down various blogbugs. They bite, ouch.
So I’ll leave all the eggxtras for another day. Oh, before I go: I did have one tip for cooking hard boiled eggs. I’ve forgotten if I already posted this. Actually, this idea is originally from ex-jailbird Martha Stewart.
To get really nice, fluffy, but moist yolks for hard boiled eggs, place your eggs in a medium pot and cover with cold water. Crank up the heat - but don’t walk away. Because if you’re like me, you’ll forget the eggs are on the stove. When the water just begins to boil (but before it’s all going crazy-bubbling-with-the-cheezwiz), turn off the heat and put the lid on the pot securely. It needs to be pretty well sealed.
Then, just leave it for 12-15 minutes. I think everyone’s preference for yolk tenderness is different, so you may need to adjust the time. The carryover heat cooks the yolk nicely. We’ve been using this method pretty exclusively for years now.
(Oh, I’ve listed this post in the 3 dollars or less category, even though there’s no real recipe. But yeah, it definitely comes in under 3 bucks. Probably could make a half dozen egg salad sandwiches for that.)
One last thing - if you have a good egg salad recipe or any eggstra special ideas, please leave a comment. By the way, I like my egg salad with chopped ham in it - you might have been wondering if those pink things were red onions. Nope, it’s ham. I also chop the onion (green or white) eggstremely fine - I don’t like biting into chunkety chunks. But to each his own I guess…
October 2nd, 2008 at 7:08 pm
I don’t put anything extra in egg salad - just eggs, mayo, salt and pepper. Ham sounds like it could be good, though. To me, the key to a good egg salad is to not mash the eggs. I leave them in big chunks and just stir it gently. My grandma taught me that, and I think it makes a huge difference!
October 3rd, 2008 at 9:05 am
Mayonnaise, mustard, and a bit of salt. Yum. I like to add some sliced pepperoncini to the sandwich.
October 3rd, 2008 at 6:17 pm
3 chopped eggs, 3 or 4 TBS of Mayo, 1 teaspoon each of pickle relish and yellow mustard, 1/2 teaspoon each of lemon pepper and horseradish, and about 1/2 stalk of finely chopped celery. Sometimes a pinch of cayenne pepper for a bit of zing. I like it on toasted white bread with crisp lettuce.
October 6th, 2008 at 6:57 pm
I make a salad that is like tuna salad and egg salad combined.
I use 1 can drained flaked solid white albacore tuna,
5-6 hard boiled eggs, chopped.
Sweet pickle diced,
shredded cheddar cheese
mustard
salt, pepper
mayo
mix together and refrigerate. I think its always better the 2nd day so if I think of it soon enough I always try to make it the day before and add a bit more mayo right before serving.
October 8th, 2008 at 12:07 pm
I like to add chopped black olives to my basic egg salad. They add a delicious saltiness. If you are feeling eggs-stravagant serve egg salad on croute with a little bit of caviar and chives. That makes a wonderful hors d’oeuvre.
October 17th, 2008 at 6:24 pm
I more or less believe in egg salad being mashed deviled eggs - so eggs, mayo and paprika only… (and maybe a bit of salt and pepper)
October 21st, 2008 at 1:22 pm
i use bacon bits i my egg basic egg salad recipes it kicks it up a notch
October 22nd, 2008 at 7:52 pm
I add chopped carrots, a bit of chopped green pepper and brewers yeast to my egg salad along with the mayo.
October 23rd, 2008 at 4:05 pm
Hi there, your blog is great. I’ve just discovered it after searching cheap eats!
I like my egg salad sandwhiches w/ chopped up bacon & baby spinach on toasted whole wheat.
October 31st, 2008 at 7:34 am
A few years back I discovered this delicious relish made of vidalia onions. I mix it with chopped eggs, mayo (only Hellman’s will do), sour cream, salt, pepper. Serve on whole grain croissants with lettuce and tomato. Another favorite is a version at one of my favorite sandwich shops (Hopkin’s eatery in Tallahassee, FL) called a BET. Bacon, edd salad and tomato on an onion roll. They serve it with parmesean dressing that’s out of this world.
November 9th, 2008 at 5:03 pm
Eggs
Mayo
Finely chopped onion (yellow, red or white)
Finely chopped pickles
Pickle Juice
Finely chopped celery, peppers, or whatever else is around
Spices: a bit of whatever’s on hand, such as turmeric, cumin, thyme, rosemary curry powder, caraway, paprika etc.
Salt, if needed (pickle juice may cover this one)
1. Mix mayo, spices, and splash in some pickle juice.
2. Dump everyone else in and stir to perfection.
3. Garnish with nothing, or romaine/tomato slices
I like it on rye, pumpernickel, whole wheat, or a croissant!
November 15th, 2008 at 10:46 am
I like a bit of vinegar in my egg salad, about a tablespoon for every three or four eggs. Along with celery, red onion, salt, pepper, paprika, it’s my fave.