Blue Ribbon Egg Salad

"Pat yourselves on the back, Recipe*zaarites! I took all your best egg salad ideas and came up with this recipe which is certain to win me a big Blue Ribbon at the County Fair! Full flavor and slightly sweet with no sugar added and nice eye appeal. (No doubt, there is sugar in the relish). A great brunch idea."
 
Blue Ribbon Egg Salad created by Rinshinomori
Ready In:
1hr 40mins
Ingredients:
14
Serves:
10
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ingredients

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directions

  • Halve the eggs and separate the yolks from the whites. Chop the whites (set them aside) and, in a medium mixing bowl, mash up the yolks separately.
  • To the finely mashed yolks, add all the ingredients, (except for the chopped whites) saving the mayonnaise for last. Stir as you add each tablespoon of mayonnaise to make sure the mix is not getting too thin. Use only the amount that you need.
  • Add the chopped whites to the mix and fold them in carefully.
  • Refrigerate for at least one hour before serving on your favorite buns with some leaf lettuce.
  • I will note that I prefer using Heinz mustard in this recipe but any brand or regular yellow mustard will do. The "cooking" time refers to refrigeration.

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  1. KVasanth
    Blech! Mustard, italian dressing mix and tumeric all in one? It was an awful fight between the flavors, and everyone came out a loser.
     
  2. Wineho
    The worchestershire gave it a dark taste that takes away from the normally fresh nature of egg salad . I would also use green onion tops instead of yellow onion for color and a milder less in your face onion taste.
     
  3. Wineho
    The worchestershire gave it a dark taste that takes away from the normally fresh nature of egg salad . I would also use green onion tops instead of yellow onion for color and a milder less in your face onion taste.
     
  4. Sharon H.
    This was awful! Turmeric is too strong a spice for egg salad. My husband said he couldnt get the rotten taste out of his mouth. I made this exactly to the recipe.
     
  5. heyitsamandas
    Too many flavors going on for my taste.
     

RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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