I have an odd fascination with egg salad. It seems like it should be good – I mean, I like deviled eggs, and it’s essentially the same – but it’s always so bland. I decided I would learn how to make it, and make it tasty. The recipe calls for: 8 eggs, 1/2 cup mayo (I used less than that), 1 tsp mustard, 1/4 cup green onions, 1/2 tsp paprika (I used more than that), salt and pepper to taste.
First things first: boil those eggs. I think I cooked mine 15 minutes, but I googled it so I don’t remember. When they were done, I drained the hot water and rinsed them in cold.
I still managed to peel the eggs, rinse off the extra shell bits, and make eggs salad. I found it was a lot easier to peel them once that had completely cooled, as opposed to once they were cool enough to handle, which was my impatient method. Once they’re actually cool, you can get the membrane under the shell to peel off, which takes a whole bunch of shell with it. I did this yesterday while watching TV, which is my favorite way to be productive.
After the egg-peeling debacle, I rinsed and chopped up the eggs. I recommend rinsing even for people who aren’t as peel-challenged as I am. Nothing kills my appetite faster than rogue bits of egg shell in my mouth. I can never seem to get them out of my teeth once they’re in there. Even talking about it is grossing me out!!
So chop eggs, mix ingredients, tada, food. BUT STILL BLAND. So I took it upon myself to get creative. I tried 2 variations, both of which are good. Not amazing, but good.
I divided the batch in half and added about 1 tablespoon of blue cheese crumbles to one half. The blue cheese blended in well, and the flavor was really good without being over-powering, unless you don’t like blue cheese. In that case, you’re nuts, and probably shouldn’t be allowed near knives or boiling water anyway.
If you are nuts but still determined to make flavorful egg salad, you can try the second variation: Sriracha. What can that beautiful chili sauce not do? It is spicy, so you should probably taste your egg salad frequently to make sure you don’t make it too strong. I also added a big spoonful of chopped garlic, and a bit more salt. Both of these options are much better than traditional egg salad, and I will continue my quest for mix-ins. I want egg salad so good I can eat it with a fork or just rolled up in lettuce, so I can avoid the carbs from bread. I wonder if green olives would be good?