Easter Egg Salad

Easter Egg Salad 150 150 David Rosengarten


This recipe from It’s All American Food is perfect for your post-Easter hard-boiled eggs.

Nothing could be simpler—or more satisfying—than a fresh, creamy egg salad. Hard-boiled eggs and mayo (which is also eggs) have a crazy good synergy. Just remember to “toss” this “salad” lightly; it tastes better if it’s not compressed. And keep in mind that seasoning egg salad is tricky business; what seems like too much salt right after you’ve made egg salad somehow turns into too little salt after the salad has spent a night in the refrigerator. Similarly, what seems really creamy today will seem short on mayo tomorrow. In other words…if you’re saving the salad in the fridge, consider adding a little more salt and mayo the next day.

Makes enough for 4 egg salad sandwiches

6 jumbo eggs, hard-boiled and peeled
6 tablespoons Hellman’s mayonnaise
1/4 teaspoon salt

1. Place the cooked and peeled eggs in a large mixing bowl. Press down on each one with the underside of the tines of a fork; your goal is to break the eggs into medium-size, fairly uniform chunks.

2. Place all of the mayonnaise on top of the egg chunks. Sprinkle with salt. Working with a fork, toss mayo and eggs together very lightly. Toss no more than you have to in order to just blend the eggs and mayo. Serve immediately, or hold in the refrigerator for several days.

2013 Note: David’s new favorite method for mashing eggs is with the back of a spoon. Still very chunky.


*Egg salad is excellent just as it is on plain white bread—toasted or untoasted.
*Great on a fresh seeded roll, or an onion roll with sliced tomato.
*My favorite variation: on lightly toasted seeded rye, with a mound of sweet, very thinly shaved onions.

Photo courtesy of www.slowtrav.com


Related Posts