Amazing Egg Salad Sandwiches
Learn the secrets of perfecting egg salad by employing some simple cooking techniques. A classic quick and easy egg salad recipe that balances simple elements into an improved timeless classic.
Yield
4 servingsPrep
5 minCook
10 minReady
20 minPerfecting egg salad
Often, egg salad can end up pasty, drab, or unbalanced with either too much mayonnaise or onions that bite and overpower. Never use a fork or pastry cutter to mash the eggs; you can end up with an overly pasty filling.
You can turn classic egg salad into divine comfort food by employing some easy techniques when dicing and mincing the ingredients.
How to dice an egg
For the best dicing results, use a wire egg or cheese slicer. But if you don't have one, don't sweat it - dice the eggs with a small, thin paring knife. Set your sights to aim for a 3/8" (1 cm) dice.
To achieve egg dicing perfection, use a Mozzarella cheese slicer, but a quality egg slicer can work as well, and you are more likely to have one on hand.
Place the egg on the slicer and slice lengthwise, then turn one quarter, turn and slice again, and, finally, rotate the egg and slice crosswise. You can dice six eggs per minute using this technique.
Origin of egg salad
Egg salad is a classic dish with roots in various cultures worldwide. It is said to have originated in Europe, where it was known as "egg mayonnaise" or "egg and mayo." The dish was introduced in the United States in the early 1900s and became a popular sandwich filling during the Great Depression. Today, egg salad is enjoyed in many countries and is often served in sandwiches, as a side dish, or as a salad topping.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
*
|
| 3 | tablespoons |
celery
finely diced, about ½ of a medium stalk |
*
|
| 2 | tablespoons |
red onion
minced, or very finely chopped |
*
|
| 1 | tablespoon |
parsley leaves
fresh, minced |
*
|
| 2 | teaspoons |
dijon mustard
|
*
|
| ¼ | teaspoon |
salt
|
*
|
|
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
*
|
| 45 | ml |
celery
finely diced, about ½ of a medium stalk |
*
|
| 3E+1 | ml |
red onion
minced, or very finely chopped |
*
|
| 15 | ml |
parsley leaves
fresh, minced |
*
|
| 1E+1 | ml |
dijon mustard
|
*
|
| 1.3 | ml |
salt
|
*
|
| 0 |
black pepper
freshly ground to taste |
*
|
Directions
How to hard boil eggs
Put the eggs into a saucepan large enough to hold all the eggs in a single layer, cover with an inch (2 1/2cm) of water, and bring to the boil over high heat.
Remove from the heat, cover, and allow to sit for 10 minutes.
Meanwhile, prepare ice water using one tray of ice cubes and 1 quart (liter) of water in a suitably sized bowl. Transfer the hot eggs to the ice water bath using a slotted spoon and let them sit for 5 minutes before peeling them.
You can do this the day before with the peeled eggs stored, covered, in the refrigerator.
How to make egg salad
Add all ingredients into a medium bowl and mix until evenly combined.
This recipe makes enough filling for four egg salad sandwiches, about 2 1/2 cups.
If desired, the egg salad mixture may be covered and stored in the refrigerator overnight.
