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I also use a little mustard for color and spicy taste, mix together and for presentation add a sprinkle of cayenne pepper on top. For those who like it a little more spicy. It flies out of the kitchen before the pots are cleaned.
After boiling my eggs, I chop up the eggs, add chopped onions, celery, bell pepper and sour pickles, then add Miracle Whip to your taste. Serve on toasted bread.
thanx for the recipe. My lil gal said mom u’re wonderful.
Thanks! I just finished making this for lunch tomorrow!
I’m a guy who can’t cook very good butegg salad sounded pretty good, so i tried it and yup, made two great toasted egg salad sandwiches and they came out great. Thanks!
I’m so glad you liked it Norm!
After chopping the eggs (we make 4-5 eggs), our favorite recipe is pretty easy and very tasty. Penzeys has a wonderful all-purpose “salt-free” seasoning called Mural of Flavor. In the bowl of chopped eggs, I add a dollop of mayonnaise, then top it with a teaspoon of Mural of Flavor, another teaspoon of dill relish, a pinch of onion powder, a couple grinds of fresh black pepper and blend it all into the mayo before folding it into the eggs. If it’s not wet enough, add a little more mayo until it’s the consistency you like. A sprinkle of smoked paprika on top and you’re good to go. We like this mixture on a toasted hoagie roll with shredded lettuce and chopped flat leaf parsley. The Mural of Flavor is so delicious, you can actually avoid using salt. Very interesting to see all the various additions to egg salad!
I’ll have to give the curry powder idea a try. I think I would like the kick. A few years ago I began adding a bit of horseradish to egg salad and deviled eggs. I find that gives the eggs a nice kick as well! Oh, and I always add a bit of brown mustard.
I add chopped green olives to my egg salad. My mother made it this way and it is my favorite.
A pastry blender is my favorite tool for chopping eggs–it’s quick and efficient.
Ah yes! The incredible edible egg in egg salad sandwich! So many great ideas here in addition to your suggestion Elise, of swapping out the mayo for avocado. Can’t wait to try that! I often eat my egg salad sandwiches, on open-face slices of buttered toast. A perfect way to use the ‘heel of the loaf’. Recently adding seeded chopped tomato, too! This is one of those try it, before you dismiss it options! Thinly sliced celery, mustard and cumin can all come into play in my book! Now I want to try curry and/or capers, as well as many other suggestions here!
I’m a big fan of putting crumbles of feta and chopped kalamatas in my egg salad.
Love egg salad with prepared horseradish and capers.
This sounds tasty. I have always used my mom’s technique. Cut the egg with a pastry cutter, add best foods light mayo and Beau Monde season blend. So yummy. I aso add dill or dill pickle relish sometimes. Can’t wait to try curry. Thanks!
I make it with 12 eggs, mayo, mustard, chopped celery, chopped OLIVES, chopped green onions, celery salt, paprika, curry powder, onion powder, chopped jalepenos, honey smoked bacon bits. Then I spread some of it on sandwich bread with lettuce and tomatoes. I put on a separate palate a medley of baby carrots, avocado slices, walnuts, strawberries, grapes, bananas, cucumber slices, on the side and i am stuffed.
I like to use Miracle-whip salad dressing instead of mayonnaise in my egg-salad. I think it gives a much better flavor.
Best and easiest way to make sure you don’t over cook your eggs (2 per sanwhich) is to flash boil them: make sure the eggs are covered with an inch of water, bring it to a boil then cut the heat to low for a min, then cover them and remove from heat. Wait 10-15mins before rinsing in cold water.
As to what to put in them…I add season salt and black pepper to the crushed eggs before adding the mayo, pinch of mustard, and paprika. The more paprika the more “deviled” your egg salad will be; Im pretty generous with spices. Season salt works best to bring out all the wonderful flavors (I use this on everything!) Without needing so much salt. Want crunch? I’ve used everything from carrot or celery to bell pepper. You can’t go wrong with egg salad if your base is perfect
I don’t like celery, so instead I chop up a few slices of sweet pickles and add it in order to give it a little sweetness and crunch — its VERY GOOD!!!
It’s not a bad idea to keep the bread from becoming soggy by placing a layer of lettuce between the egg salad or other wet ingredients such as mayo and mustard.
I notice they do this at the Subway sandwich shops. They lay down the lettuce, tomatoes, and cucumbers, then squirt the mayo and mustard on them, instead of directly onto the bread.
Eventually the wet ingredients get to the bread anyway, but it buys a little time.
I use 2 part mayo and one part Heinz salad creme, it’s simple and soooo tasty. Does not need curry powder. I always have to boil an extra egg so I can have one sandwich after making as it’s so good:)
if you can get your hands on heinz salad cream (world market carries it) it is a salad dressing from home (scotland), sweeter than mayo but really makes egg salad sing……and yes an egg slicer cutting the egg long ways then short ways makes the best size for mixing!!!!!curry always adds a zing and hey….a few strips of bacon with it also is awesome!!!!!!