Egg Salad - Either As a Salad or on Toasted Bread
photo by Andi Longmeadow Farm
- Ready In:
To cook eggs:
- Put in a steamer and follow steamer instructions OR.
- Place desired number of eggs [4-8] in pot.
- Cover with water by 1 inch.
- Bring to boil.
- Remove from heat and cover immediately.
- Let stand 12-13 minutes.
- Spoon out one egg at a time into cold water, then refrigerate.
To assemble the egg salad:
- Toast bread, if desired.
- Chop peeled egg with knife and then mash with fork OR process in mini-chopper. I like my cooked egg white to be very finely chopped, mashed really.
- Add mayo to taste.
- Add splashes of red wine vinegar to taste.
- Add celery flakes as desired.
- Add minced sweet onion to taste.
- Add more shredded and chopped lettuce to taste.
- Mix to bind.
- Add freshly ground pepper if desired.
- Add salt if you think it needs it.
- This is better chilled and can be served just by itself as a salad OR on lightly toasted bread for a sandwich.
- If you peel and leave an onion in the refrigerator for days, it makes it taste much sweeter.
- You could add pickle juice, minced pickle, mustard or dry mustard, sweet relish, capers as desired as well as paprika for color.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life