Comments on: This is a Post About Egg Salad

By: John the chef

John the chef — Thu, 02 Jul 2009 13:21:43 +0000

PERFECT EGG SALAD – Put the eggs in a pan and cover with water then bring to a boil. Once the water starts to boil wait ten minutes then drain off the water. Immediately put the eggs in cold water and add some ice cubes. Wait a few minutes and then peel the eggs and put the peeled hard boiled egges back into the cold water as you peel the others. Once you have peeled all eggs and are sure they are cool you can put them in a seperate bowl and break them up with a potato masher. Then add; salt, pepper and a cap full of vinegar. Mix again the very slowly add mayonaise (a teaspoon at a time). Once the egg salad is the right consistency for you, it’s done.

By: Sarah

Sarah — Unknown, 30 Nov -0001 00:00:00 +0000

Okay, I’m totally making egg salad today because I’ve been craving it and you just pushed me over the edge. I just use mayo and salt and pepper, and put raw onion on my sandwhich.
HOwever, most deli-style egg salad probably adds a bit of mustard as well. I have no evidence of this or recipes to share, just guessing.

By: Sarah

Sarah — Unknown, 30 Nov -0001 00:00:00 +0000

And DILL. Apparently fresh dill is a big ingredient. Can you tell I’ve been googling?

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

I had heard about this mustard stuff. I am very curious. I should try that. Will that make me throw it off even more? Mine NEVER tastes right. What type of mayo do you think they use? Really?

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

Oh, and how long do you cook your eggs for? One time, I added the eggs AFTER the water boiled. Good times. Holy explosion. Twas not pretty.

I’ve come a long way since then.

By: andrea

andrea — Unknown, 30 Nov -0001 00:00:00 +0000

totally needs mustard

By: Sarah

Sarah — Unknown, 30 Nov -0001 00:00:00 +0000

12 minutes, then run cold water over them.
If you put a splash of vinegar in the water, they are super easy to peel.
Use dijon mustard.
The delis most likely use the fattest mayo around. ;-)

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

Now, is that 12 minutes AFTER they boil? Or while they’re in water?

You’d think this would be simple. Not for me.

By: hthrs

hthrs — Unknown, 30 Nov -0001 00:00:00 +0000

i heard they use ‘dry mustard.’
which i have never used.
but my egg salad sucks.
its good with cress sometimes. crusts cut off and all.

By: Sarah

Sarah — Unknown, 30 Nov -0001 00:00:00 +0000

After the water starts boiling…then 12 minutes.
I understand, believe me…I had to look up how long to boil an egg once upon a time.
I’m very hungry now.

By: Mariah

Mariah — Unknown, 30 Nov -0001 00:00:00 +0000

Mihow: The key to awesome egg salad (and tuna salad) is a GIANT tub of food service mayo, the kind from Shamrock Foods or Nobel Sysco. No lie. If you could get your hands on some, your egg salad would taste like the deli’s. And a little dijon mustard doesn’t hurt, either.

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

Also, does egg salad give you gas? Toby JOe seems to think that all eggs give people gas especially hard boiled. He doesn’t eat them but he’s convinced. Every time I have a hardboiled egg he’ll say, “You’re sleeping on the couch tonight!”

I can’t say they give me gas. But I might not notice. Anyone? It’s ok, you can feel safe here.

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

mariah, awesome. THAT’S THE SECRET INGREDIENT!

Tobyjoe, find some? You’re the kitchen master.

By: greg

greg — Unknown, 30 Nov -0001 00:00:00 +0000

grandma’s egg salad(if you want potato salad, just add cooked/cubed potatoes and use same amount of eggs yum yum)…….white pepper instead of black, celery salt instead of regular salt. plus i use a little sea salt too. have to use “helman’s real mayonaise!” tbsp chopped up fine ‘sweet” onion(depends on how much you make and how long you want it to last in the frig). 1/2” long leek stalks. sugar to taste tsp. dry mustard mixed with mayo to taste. dab of vinegar. boil your eggs in dilute vinegar-water for 10-11 minutes then drop immediately into a large bowl of icewater. the icewater does two things, it stops the cooking and it pulls the shell away (w/help from vinegar)from the meaty part. mix it all up, spinkle the top with praprika then eat.

By: Amanda B.

Amanda B. — Unknown, 30 Nov -0001 00:00:00 +0000

I never make it because my Husband calls it “Fetal Chicken Salad”. I have to eat it in secret. ;D

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

Greg, remember the time you and I boiled potatos? You did it all. I haven’t ever forgotten that day. You took smaller potatos and boiled the living hell out of them using salted water – really salted water. Then we smothered them in butter.

Oh my god, I picked the worst second day ever to return to dieting.

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

no one is going to answer the gas question, are they?

By: Sarah

Sarah — Unknown, 30 Nov -0001 00:00:00 +0000

I have never noticed a gas issue when eating eggs (or after)! I eat eggs often, too. In fact, I just finished an egg salad sandwich that I made on a bagel, so I’ll let you know later if any problems arise. ;-) BTW, chill the eggs for a good while before cutting them up. I think that makes a difference. If your impatient like I am, you end up with very mushy results. I was too hungry to care.

By: Heloise

Heloise — Unknown, 30 Nov -0001 00:00:00 +0000

For perfect boiled eggs every time, bring a large pot of water to a full boil. Carefully drop in the eggs. Wait until the water returns to a boil. Cover and remove from the heat. Let sit covered for 30 minutes.

And, for the record, I’m always gassy and a touch of mustard never did any harm to egg salad.

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

Holy shit, it’s Heloise.

Heloise, I like Martha, but you had me at Helo-ise.

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

But, Heloise, I have tried the whole add the eggs after the water boils and usually it’s too much for them and they crack and bubble and gross shit happens. What’s up with that?

Are you wrong about something? We can’t have that, can we?

By: Heloise

Heloise — Unknown, 30 Nov -0001 00:00:00 +0000

I’m never wrong. Perhaps your flame’s too high Dear.

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

Speaking of flames, you might not want to stand to close to any, Heloise.

By: Martha

Martha — Unknown, 30 Nov -0001 00:00:00 +0000

She wouldn’t know how to boil an egg if she laid it herself. Try this method for perfect results.

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

oh my god, can you two take your clothes off? I’ll be the monkey.

By: DonaldEugene

DonaldEugene — Unknown, 30 Nov -0001 00:00:00 +0000

and I’ll run the video camera ; )

By: Charlie

Charlie — Unknown, 30 Nov -0001 00:00:00 +0000

To avoid eggs cracking in boiling water, I puncture them with a pushpin in the fat end of the egg. That gives the air someplace to go when the egg’s contents expand in the hot water.

And I’d have to say that the secret ingredient is possibly salt. I am the defending chili cooking champion in my department (2 years running), and I’d have to say that the secret ingredient to ANYTHING is salt. Celery salt is particularly good. I use it to line the glass rim of my kickass bloody mary recipe.

Yum … i’m going home to cook. Seafood chowder (mussels, sea bass, saffron, cream, potatoes …omg)

By: julia child

julia child — Unknown, 30 Nov -0001 00:00:00 +0000

boiled eggs smell like farts, but they don’t make you fart. common mistake.

By: mihow

mihow — Unknown, 30 Nov -0001 00:00:00 +0000

omg is right, Charlie. We’re on our way.

I love it when the dead come back to leave comments about farts.

By: Henry

Henry — Unknown, 30 Nov -0001 00:00:00 +0000

My recipes tend to sound more like projects on Tool Time, but they usually work.

Put a dozen eggs in a pan and fill it with cold water. It’s important that the water be cold. Bring it to a boil and turn it down just enough to keep it from boiling over. Boil until doomsday or for twenty minutes. Rinse them in cold water until they can be handled comfortably.

Peel the eggs. Add a huge (about 1/2 cup) gob of mayonnaise, preferably Hellmann’s because it works best. Add a squirt of mustard (about 1/2 tsp. of whatever you have on hand), and paprika and cayenne to taste (probably about 1 tsp. of paprika here), and mash thoroughly with a pastry cutter until the consistency looks right. If you don’t have a pastry cutter, a strong fork will do, but cutting the eggs is kind of silly. Finly chop two ribs of celery and 3-4 Tbsp. of red onion and stir them in.