Eggcellent idea!
It’s another one of those National Food Days. Except this one makes a whole lot of sense: It’s National Egg Salad Week! What else are you going to do with all those leftover hard-boiled eggs you dyed for Easter?
When I was a kid, I got a hard-boiled egg in my lunch every day for a week after Easter. And I dutifully peeled it, sprinkled salt on it and ate it along with my sandwich. But I’ll bet it would’ve been a whole lot tastier blended with mayonnaise and salt and papper.
Better yet, why not spice up your salad a little bit with curry powder or horseradish? I’ve attached three egg salad recipes below the jump. One is for old-fashioned egg salad, one for curried egg salad and one for bacon-horseradish egg salad.
How do you jazz up your egg salad?
Ye Olde-Fashioned Egg Salad
4 hard-boiled eggs, peeled and chopped
¼ cup mayonnaise
1 celery stalk (no ends or leaves), finely chopped
2 tsp red or sweet onion, finely chopped
1 ½ tsp. lemon juice (freshly squeezed if possible)
To taste: salt & freshly ground black pepper (about 1/8 to 1/4 tsp. of each)
Instructions:
Gently toss the eggs and celery together in a medium-size bowl.
In a smaller bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Fold into the eggs and celery. Season to taste with salt and the ground black pepper.
Chill for an hour or so before eating. For each individual serving, spoon 1/2 cup onto a lettuce leaf or spread on bread.
Adapted from Eggsaladgourmet.com
Curried Egg Salad
12 hard-boiled eggs, peeled and halved
1/4 cup dried currants
1 large green onion, finely chopped
2 tablespoons minced fresh cilantro
1/2 cup plus additional mayonnaise
2 3/4 teaspoons curry powder
Scoop egg yolks into large bowl; mash well with fork. Finely chop egg whites; add to yolks. Mix in currants, green onion, and cilantro. Mix 1/2 cup mayonnaise and curry powder in small bowl; stir into egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
Adapted from Epicurious.com
Bacon-Horseradish Egg Salad
12 hardcooked eggs, chopped up
6 ribs celery, chopped
6 green onions, chopped
1 cup mayonnaise
3 tbsp. horseradish, drained
6 slices bacon, cooked and crumbled
Salt and pepper to taste
Mix mayo and horseradish together. Mix eggs, celery, onions, and bacon together. Gently fold in mayo mixture. Season with salt and pepper.
Source: Cdkitchen.com
March 24, 2008 - 3:49 PM
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Don’t forget the old standby – deviled eggs. I make mine with extra spice by putting a few dashes of hot sauce in the hollowed out whites, mixing some wasabi into the yolk mixture before filling the whites, and garniashing with caryenne pepper.
Again, I don’t have specific recipe. I DO use whatever I have lying around that might taste good with eggs and mayo. My husband would say, hot sauce and sweet pickle relish are a must-add. I say, there is no rule. Just take a whiff and if it smells right, throw it in. It’s ALL good!
I DESPISE mayo or Miracle whip, so my egg salad has yellow mustard in their stead. Same goes with my tuna salad.
That must make for some tangy egg salad, Rich. My grandma loved yellow mustard, too. Her potato salad was always extra-tangy.
Whooo-wee, Nathan! Those sound like some fiery deviled eggs. Quite devilish. I LOVE deviled eggs, and I refuse to buy them at the store. Homemade are the absolute best. My husband and I always debate whether deviled eggs are supposed to be eaten before the meal, as an appetizer, or with the meal. I say with the meal, and I suspect he argues that they are an appetizer just so he can eat them all up before dinner. I always have to hide them from him until dinnertime.
I too use yellow mustard in my egg salad. I mix the yolks with mayonnaise, yellow mustard and sweet pickle relish. Once it’s mixed I then mix it with the whites, and sometimes add extra mustard or mayonnaise. It’s best served on toasted bread. It’s almost like deviled egg salad.
I didn’t make Easter eggs, but I have some eggs in the fridge that may have to be made into egg salad now! Maybe I’ll try one of your recipes. Thanks for the idea.
I do the same thing as Rich. Glad to know I am not so strange after all.
I can stomach mayo if it’s tempered with some mustard as well.
I must admit that I cannot stand celery in my egg salad but think a tad of grated red onion makes it divine.