Easy Egg Salad
Here in the south, egg salad recipes are pretty much a staple at any backyard BBQ or picnic at the beach. You can find them in giant tubs at local grocery stores or at local gourmet markets that cost an arm and a leg. I’ll be honest, it has been years since I’ve had egg salad or even thought about making it. It wasn’t until recently that I had clients asking for plain ‘ole comfort egg salad. The kinds their mother would make.
I asked my parents about recipes and I looked online to see if there were any “secrets” to them other than mayo, mustard and relish. I found that most recipes have their own little spins on it. I ended up doing a recipe with most of the ingredients my father said his mother would use to make her egg salad. After a few tries, taste testing and measuring, I came up with a good old fashioned egg salad recipe!
Cooking Tips: When boiling the eggs, you will want to place them in a pot with cold water and bring to a boil. Once the water is boiling, cover the pot and turn off the heat. Le them sit for 8-12 minutes depending how “hard-boiled” you want them. Just no longer than 12 minutes because you run the risk of the yolks getting that green edge. Once the time is up, run the eggs under cold water for 30 seconds. Then you’ll want to hit them against the table causing them to crack. Place back in cold water for 15 minutes. The water will get in between the membrane/shell and it will when it comes to peeling them.
Easy Egg Salad Recipe
- 6 eggs
- 2 tablespoons dill relish
- 1/4 cup of loosely packed Dukes mayo
- 1/2 teaspoon dijon mustard
- Boil the eggs with the above instructions.
- Once the eggs are boiled and peeled, roughly chop them. Take a medium size pinch of kosher salt and sprinkle over the eggs. Mix around and place in a bowl. Add in the other ingredients and mix well. Taste. Adjust the seasonings to your liking. I typically find it's salty enough, but some people like a bit more relish or dijon.