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  • Egg Salad
  • Egg Salad
  • Egg Salad
  • Egg Salad
  • Egg Salad

Egg Salad

Food | April 05, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
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  • 40 Minutes
  • 4

This EGG SALAD recipe yields a light-flavoured, soft-textured, creamy sandwich filler, perfect when served on toasted bagels, croissants or a favourite crusty grain bread.

I’ve always maintained that even the humble EGG SALAD can become a gastronomic delight. If you’re short on time and long on eggs, follow these simple suggestions for the perfect EGG SALAD:

1) My preferred method for cooking eggs “hard” is to steam them for 30 minutes in an electric vegetable steamer. Doing so produces surprisingly tender results. You can also hard-boil eggs which is what I did for EGGS COLOURED WITH ONION SKINS. Both methods cook eggs perfectly for use in this recipe.

2) Some recipes call for the inclusion of finely chopped vegetables, but I always refrain from adding overpowering ones like onions or shallots. Instead, add celery and bell peppers for texture and a bit of sweetness. Remember, it’s essential to taste as much of that egg flavour as possible.

3) The creaminess of an EGG SALAD is important – it needs to hold its shape and not be too wet. Balancing the quantity of mayonnaise and chopped vegetables to the dryness of the cooked eggs is important, and I find this ratio works best: 1 egg to 1 teaspoon of mayonnaise.

4) The addition of an unexpected seasoning really changes the flavour profile of this sandwich filling. Years ago, I started adding CURRY POWDER. Look for a curry powder made with cumin, coriander, fenugreek seeds, ginger, mustard, cinnamon, cardamom and chili peppers. People always rave about how this one ingredient brightens the flavour.

This EGG SALAD is a delicious filler for sandwiches, and I always line up top-drawer accompaniments whenever I serve it. I suggest using fresh prepared grain and nut breads, buttery croissants or warm, toasted bagels. I also like to add cucumber, tomato and zucchini slices, plus fresh sprouts like alfalfa, radish or pea shoots. Whatever you choose, it will only increase the delicious flavour that this classic EGG SALAD affords.

A few simple suggestions help take EGG SALAD from so-so to so good. Whip up a batch and enjoy some today!

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Ingredients & Amounts

  • 6 eggs, hard-boiled or steamed
  • 1 rib of celery, finely chopped
  • ¼ red bell pepper, finely chopped
  • 6 generous teaspoons of mayonnaise
  • ¼ teaspoon curry powder
  • ¼ teaspoon kosher salt, more to taste
  • pinch of fresh ground pepper

Instructions

  1. Hard-boil or steam eggs until cooked. Allow to cool. Chop the eggs by hand or use an egg slicer. Transfer eggs to a medium-sized bowl.
  2. Add chopped vegetables, mayonnaise and seasoning. Stir lightly until well blended. Adjust seasoning to taste.
  3. Use salad as filling for sandwiches.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I listened to Celebrate Greatest Hits – Simple Minds while preparing this simple recipe. Visit iTunes to add this essential music to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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