Monday, February 4, 2013

Basic Egg Salad

A basic egg salad made with hard boiled eggs, onion, celery, seasoned salt, pepper, Cajun seasoning, parsley, mayonnaise and mustard.
A basic egg salad made with hard boiled eggs, onion, celery, seasoned salt, pepper, Cajun seasoning, parsley, mayonnaise and mustard.

Basic Egg Salad

Some of you will think it's downright silly to have a "recipe" for egg salad, but believe it or not, I get asked all the time how I make mine, and folks land on my other egg salads all the time from Google, looking specifically for an egg salad recipe. I guess they are just looking for approximate measurements, or just curious to see what other folks do. Makes sense to me!

Anyway, I had a craving for some egg salad and made a batch this weekend, so I finally decided to take some photos to put it up on the site. Since many of you are likely on food overload right now from all those Super Bowl eats and probably not really all that interested in any new recipes today, I thought it might be a good time to sneak in a post on the way I like to make my egg salad.

To be honest, you can certainly chop up some boiled eggs, toss them in a little mayo, salt and pepper and be done with it. I call that a chopped egg sandwich. To be honest, I really don't do a whole lot more than that myself for my egg salad, but without the little bit I do add, it's just chopped boiled eggs and not an egg "salad" to me. My basic egg salad is the same base that I use for my other egg salads containing proteins - like shrimp, tuna and ham.

I like a little less mayo and everything chopped up a little more finely for my egg salad. I want the flavor here, but not necessarily the big crunch like I do say for my shrimp salad. This KitchenAid chopper {affil link} is another one of my favorite kitchen gadgets for doing that without pureeing everything. You still have to trim the vegetables of course, but it's super handy and quick when you just want to chop up a single rib of celery, a few garlic cloves, peppers, or a small onion.

There are other choppers out there, and even I admit when I use this one, every single time I think of the Slap Chop guy, Offer "Vince" Shlomi, also known as "ShamWow!" Guy. Anyway, you can chop to a much finer consistency, the way that I like the veggies in some recipes. It comes apart for cleaning, which as long as you don't allow things to dry on it, and rinse it after using, is easy to clean. The chopper does a great job on eggs too to get them more finely chopped the way I like my boiled eggs for egg salad.

I find that even folks who have their own standard way of doing things usually at last have a healthy curiosity about what other folks do, so I'd love if you'd share your favorite way to make egg salad right here in the comments too if you like!

Here's how I make mine.

Recipe: Basic Egg Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 2 hours | Yield: About 4 to 6 servings

  • 6 hard boiled eggs, finely chopped
  • 1 stalk (rib) of celery, very finely chopped
  • 1 green onion, very finely chopped
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne or Cajun seasoning
  • Chopped fresh or dried parsley, to taste
  • 2 teaspoons yellow mustard
  • 1/4 to 1/2 cup mayonnaise, to taste

Chop eggs to desired texture. Add the celery, onion and seasonings; mix well. Stir in the two teaspoons of mustard and 1/4 cup of the mayonnaise, adding additional mayonnaise as desired. Cover and refrigerate for at least 2 hours before using.

Cook's Notes: I like my egg salad a little more on the dry side so I usually use no more than 1/4 cup of mayonnaise. Adjust that to your own taste. May also substitute light mayonnaise, plain Greek or regular yogurt, or use a combination.

Chopped Egg Sandwich: Prepare using 6 eggs, chopped coarsely into large chunks, about 1/4 cup of real mayonnaise, added while eggs are warm, and salt and pepper to taste. Serve while still warm on untoasted white bread. Makes about 3 generous sandwiches.

Olive and Egg Salad: Add pimento stuffed olives - anywhere from a couple tablespoons chopped to 1/3 cup or more depending on your own taste. The secret is to add a teaspoon of the brining liquid from the jar. Taste before adding the seasoned salt. I like about 12 of the large martini olives marinated in vermouth.

Avocado and Egg Salad: Add 1 to 2 pitted and mashed Hass avocados, and reduce mayonnaise to 1 to 3 tablespoons, or enough to moisten as desired.

Dilly Egg Salad: Add 1 tablespoon of minced fresh dill weed.

Bacon Egg Salad: Add 4 to 6 slices of cooked, chopped bacon.


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©Deep South Dish
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Posted by on February 4, 2013
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