37 Responses to “This is a Post About Egg Salad”

1. Sarah Says:
   February 21st, 2006 at 07:59 AM

   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.

2. Sarah Says:
   February 21st, 2006 at 08:02 AM

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

3. mihow Says:
   February 21st, 2006 at 08:04 AM

   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?

4. mihow Says:
   February 21st, 2006 at 08:05 AM

   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.

5. andrea Says:
   February 21st, 2006 at 08:09 AM

   totally needs mustard

6. Sarah Says:
   February 21st, 2006 at 08:15 AM

   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. ;-)

7. mihow Says:
   February 21st, 2006 at 08:28 AM

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

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

8. hthrs Says:
   February 21st, 2006 at 08:29 AM

   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.

9. Sarah Says:
   February 21st, 2006 at 08:32 AM

   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.

10. Mariah Says:
    February 21st, 2006 at 08:37 AM

    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.

11. mihow Says:
    February 21st, 2006 at 08:37 AM

    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.

12. mihow Says:
    February 21st, 2006 at 08:41 AM

    mariah, awesome. THAT’S THE SECRET INGREDIENT!

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

13. greg Says:
    February 21st, 2006 at 09:31 AM

    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.

14. Amanda B. Says:
    February 21st, 2006 at 09:39 AM

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

15. mihow Says:
    February 21st, 2006 at 09:42 AM

    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.

16. mihow Says:
    February 21st, 2006 at 09:42 AM

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

17. Sarah Says:
    February 21st, 2006 at 09:53 AM

    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.

18. Heloise Says:
    February 21st, 2006 at 10:30 AM

    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.

19. mihow Says:
    February 21st, 2006 at 10:33 AM

    Holy shit, it’s Heloise.

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

20. mihow Says:
    February 21st, 2006 at 10:36 AM

    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?

21. Heloise Says:
    February 21st, 2006 at 10:43 AM

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

22. mihow Says:
    February 21st, 2006 at 10:45 AM

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

23. Martha Says:
    February 21st, 2006 at 10:45 AM

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

24. mihow Says:
    February 21st, 2006 at 10:46 AM

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

25. DonaldEugene Says:
    February 21st, 2006 at 10:54 AM

    and I’ll run the video camera ; )

26. Charlie Says:
    February 21st, 2006 at 01:10 PM

    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)

27. julia child Says:
    February 21st, 2006 at 01:11 PM

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

28. mihow Says:
    February 21st, 2006 at 01:27 PM

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

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

29. Henry Says:
    February 21st, 2006 at 04:47 PM

    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.

30. mihow Says:
    February 22nd, 2006 at 05:31 AM

    Henry, thanks.

    You guys are so damn helpful. I am going to try it every way. Although I worry about Heloise’s version, I plan on trying it no matter. :]

    Thanks, everyone. I can’t wait!

31. greg Says:
    February 22nd, 2006 at 07:14 AM

    michele, i have a correction…..don’t leek in your egg salad!!!!!!!!!! put shallot greens in there ; ) and oh yes, i remember the salt covered salt infused salty miniature potatos….i call them “Hypertension-Handgrenades!”

32. annejelynn Says:
    February 22nd, 2006 at 07:49 AM

    mayo or Miracle Whip, dill, mustard (either yellow or dijon), paprika, pepper and salt to taste and sometimes vinegar or lemon juice (the lemon juice is not a sometimes thing for me).

33. annejelynn Says:
    February 22nd, 2006 at 07:52 AM

    oh! duh! sweet onions too! (eggs and potatoes should be a given) and greg’s right = white pepper and celery salt! I’m hungry now.

34. mihow Says:
    February 22nd, 2006 at 07:59 AM

    Curious, how many folks had egg salad yesterday?

    hehe

35. jenny Says:
    February 23rd, 2006 at 05:21 AM

    i personally love hellmann’s mayo in egg salad (very rich-tasting), but it’s not for everyone. a small amount of mustard is good too, but i generally use honey mustard. salt & freshly ground pepper are musts. if you’re going to go the celery route, i suggest celery seed – tiny bits of celery flavor without the funky taste of celery salt (or maybe i’m the only one who thinks celery salt tastes not as much like real celery as it ought to). as far as the eggs go, i always add them to the cold water before i turn the burner on and boil the living shit out of them. i like a nice firm egg – in such a mushy salad, it’s nice to have some texture definition – and this way you never have to worry about them being underdone. they peel great, too.

36. samantha Says:
    May 31st, 2006 at 08:05 AM

    Hi! My name is samantha I want to make an egg salad sandwich for lunch, but i am not quite sure how to make it.sincerely, samantha!

37. Emily Says:
    September 15th, 2006 at 09:38 AM

    I am eating a homeade egg salad sandwich as I type this. I make the best egg salad anywhere! I learned when I worked at this old fashioned pharmacy/soda fountain and the recipe is very simple! (For all you purists like me) Eggs: lots of ‘em, put in a pot, barely cover them in cold water, bring to a boil and set aside for 20 minutes. (straight from the red plaid better crocker cookbook on how to boil eggs, I might add) Cut them up with an egg cutter, Use a small dollop of mayo, BUT MOSTLY YELLOW MUSTARD- some salt, pepper, and chunks of celery if you want to make it crunchy, but thats it. Mix, refidgerate, and you’re good. When you’re done, it should look almost neon yellow, but that is the key. 80% Mustard, 20% mayo. Try it!

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