Egg salad is so under-rated. It’s such a great snack or lunch or shoot, even breakfast in my home- and it’s so incredibly easy to make too. It’s perfect for potlucks and BBQ’s, and it the ideal thing to have on-hand when you get a random case of the munchies at home. Yet it’s so often overlooked… I’m here to bring the egg salad back; it deserves more love in the food-making world.
Maybe you recently just had some over the holidays- a quick remedy for all those leftover hard-boiled Easter eggs- or maybe it’s been eons. Either way, I think this version will make you a happy human. Of course I’m the creator, so I’m a bit biased, but in my little opinion it’s got just the right amount of every little thing to make the perfect egg salad. I’ve been making it this way for years… it just works. 🙂
The recipe has everything I like… a little tang from the mustard, a slight earthiness from the curry (it’s such a subtle small amount, but it adds the perfect balance to the vinegar from the mustard and pickles), and lots of dill to add- well, whatever that dillyness does- freshness! If you’re aren’t a fan of raw onions, use chopped green guys instead, though I think if cut small enough, the red are hardly even noticeable in here. The bell pepper adds some color and a dash of sweetness, and the celery adds crunch, which is needed in something with a texture like this. The mouth must have variety… all soft with no crunch would simply be no good. As for the mayo… that’s really your call on how saucy you want it. Some people like theirs with less, some like them super mayo-ed up. Totally up to you. 🙂
Egg salad is so versatile- it can be plopped on bread for a traditional sandwich, added atop some lettuce for some little lettuce wraps, or scooped over half of an avocado for a light healthy snack (like THESE chicken avo cups). If you’re feeling up for something a little different, add some bacon too… it’s not a “normal” way to go, but I don’t know why- a crisp bacon and egg salad sandwich is so freaking good. Crunchy, salty, bacony goodness takes it all to a whole other level. 😉
This batch will carry you over for quite a few sandies or wraps… I’d say 8 at least. I happen to love the stuff just as is too, so I’ll often break into the bowl and scoop a few bites of it solo to carry me over ’til my next meal.
I use homemade mayo for this… I personally love the way it tastes, I trust it more (I’m a bit of a weirdo when it comes to store-bought mayo), and it’s super easy to make if you have an immersion blender. See my recipe HERE if you’re curious how it goes… it’s foolproof, and you can use the extras to make ranch, an artichoke dip, or just to have around for your future mayo needs.
These days, I seem to have most burgers, sandwiches, and dogs on lettuce slabs rather than bread. I’m a big bread fan, but not only do the lettuce versions make me feel better internally, I get to eat more of the real goodness at hand since I don’t get so full not he bread. 😉
I personally love butter lettuce, though any kind will work.
If you are goin’ with bread, and you happen to live in the Santa Cruz area, I highly recommend the Companion Bakery’s sourdough loaves… they’re made with wholesome love and are utterly delicious.
Anndd, if you’re a pickle fan, Sonoma Brinery makes some tasty guys for those around the Bay Area… and maybe now elsewhere too! Simple ingredients, no frills, crunchy goodness. No I’m not encouraged to say any of this haha, I just love supporting my local gems and know a good thing when I see it. 😉
9 hard boiled eggs
1/4 to 1/2 cup mayo, depending on preference
3/4 cup chopped celery (2 stalks)
1/4 cup diced red bell pepper
1/4 cup finely diced red onion
2 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
1/4 cup diced dill pickles
1 1/2 tsp yellow mustard
1/8 tsp curry
1/2 tsp salt
1/4 tsp black pepper
If eggs are not already hard-boiled, add them to a pot of boiling water and cook
(My favorite method is to fill the pot with approx an inch or two of water, then once boiling, add the eggs, cover, and lower heat so they steam- usually approx 10-12 minutes is good for hard-boiled)
Meanwhile, prep all veggies and herbs
Once eggs are done, run under cold water to cool, crack, and peel
Roughly break eggs up as you add them to a large mixing bowl
Add all of the herbs, diced veggies, pickles, mustard, and seasonings
Stir well to mix everything, breaking up eggs more if needed
I add mayo last so that I can get a good idea of how much I want…
I add a little, then taste, add, then taste, etc
I find somewhere between a 1/4 cup and a 1/2 cup is good,
but this will vary depending on how saucy you want your egg salad 🙂
adjust the seasonings however you may want
Serve however you may want- over some delicious sourdough bread,
plopped on some butter lettuce leaves, or eat straight out of the bowl if that’s your style!