When I was back with my parents a few weeks ago for Easter, we ran into the predicament that most people run into during this egg-centric holiday: “So many hard-boiled eggs, so little time” (I might have that stitched on a pillow).
My dad brought up the idea of making egg salad out of the eggs, and we went for it. You may not believe it, but that was my first time making egg salad. We made it, and it was quite delish.
However, when you are an aspiring food blogger, you have to have pictures, measurements and lots of pizazz, none of which I gathered from this particular egg salad session. In order to do a proper post, I decided to make a batch earlier this week to have for lunch. I thought it turned out pretty great, so I thought I would share the recipe.
Like most of my recipes, I made this with the entire kitchen sink. Feel free to pair down or scale up depending on what you have on hand. I will be showing you my recipe, but I will include other ingredients to include at the end.
First off, you need eggs. They do not have to be as beautiful as these Easter eggs, but they do have to be cooked. I have a certain method of cooking hardboiled eggs, BUT always follow your heart when it comes to boiling eggs.
I placed 9 large eggs into a pot and covered them with cold water. I put that pot covered with a lid on the stove. Once the eggs came to a boil, I took it off of the heat and let them hang out 15 minutes. These came out perfectly to my taste, which is hardboiled with a slightly soft yolk.
While the eggs are cooking, I took some time to chop, chop, chop up all of the goodies that go in the egg salad: 3 stalks celery, 1/2 red onion, 1 big carrot, and several sprigs of dill. To that I added in 1/3 cup sour cream, 1/3 cup of mayo, 2 tablespoons brown mustard, 1 tablespoon yellow mustard, Juice of one lemon (I’m lying… 3 squirts of lemon juice from a bottle), a good pinch of salt, a heavy grind of pepper, a big squirt of siracha, a dash of dried basil, and a dash of cumin. I promised “kitchen sink.”
Mix all of that up. Then, I added in the peeled hardboiled eggs, sliced into quarters. The slicing helps the mashing/mixing process. Now, with a fork, I gave a good mash to the mixture, to get all of the eggs about the same size as the celery.
Now onto the most important part: the taste test. I actually made a sandwich with this version before tinkering a bit more. Taste test is so so so important. I wanted a little more bite to it and added in more basil and a dash of white vinegar (which I later regretted).
(Insert Recipe Here)
- 9 hard boiled eggs, quartered
- 3 stalks celery
- ½ red onion
- 1 big carrot
- ⅓ cup sour cream
- ⅓ cup of mayo
- 2 tablespoons brown mustard
- 1 tablespoon yellow mustard
- Juice of one lemon
- 1 hefty sprinkle of salt
- 1 serious grind of pepper
- 1 squirt of siracha (to taste)
- 1 dash of dried basil
- 1 dash of cumin
- 1 to 3 sprigs of dill (to taste)
- Chop up celery, onion, carrot, and dill; add to large bowl
- Fold in wet ingredients, sampling as you go
- Add quartered hard boiled eggs
- Mash mixture to desired consistency
- Sample again; flavor to taste
When I say that you can throw in the kitchen sink, I mean it (well… not really). Here are other variations of ingredients to try if you have them on hand:
- “Living Luxe” (blue cheese and bacon)
- “Spa Day” (cucumber and mint)
- “Go Climb a Cactus” (southwestern spices and peppers)
- “Just Another Day on the Ranch” (ranch and broccoli)
- “Veggie Surprise” (all of the veggies in your home)
- “Spice Surprise” (all of the spices in your home)
Once you finish off creating your big bowl of egg salad (at least for me, I made WAY too much), you get to eat it all day every day!
But don’t you worry, there are so many applications. My go to is an egg salad sandwich with massaged kale, crunchy red onions, and succulent tomatoes. You can also plop it onto your kale salad or spread it onto a tortilla/flatbread. I love it as a quick and easy lunch option.
In the comments: Egg Salad, Potato Salad, or Chicken Salad?