the thin chef

Light + Fresh Egg Salad

The words egg salad elicit one of two responses: sounds of mmmm and yumm…or utterances of disgust. If you realize that I’ve posted about egg salad before, I wish I had a prize to give you. Because that means you have either been a reader from the beginning, or you’ve browsed my archives. Either of which definitely deserves a prize. I’ll work on that.

I digress. Egg salad, to me, is one of those things that can be delicious or horrendous, depending on the ingredients you use. Good, organic eggs, the fresher the better should be the base. Add just enough mayo to hold it all together. A dollop of dijon adds good flavor. Maybe a few capers, if you have them. Freshen it up with some herbs and a spritz of lemon. And whatever you do, don’t smash the eggs to a gushy mush. If you like hardboiled eggs, deviled eggs, etc…you’ll most likely enjoy egg salad if it’s made like this.

I like to spoon it onto grilled or toasted bread, a bite at a time. Sometimes I put a little bit of sambal olek or harissa to spice it up. For texture, I like to add a little extra salt in the form of big pink flakes or little gray pebbles. It’s a decidedly springy lunch, perfect for those endless February days when the warmth of summer feels juuuust beyond your reach.

Light + Fresh Egg Salad
serves 2 for lunch

4 eggs
3 to 4 tablespoons mayonnaise
1/2 teaspoon dijon mustard
1 tablespoon capers, drained and lightly chopped (optional)
1 tablespoon fresh chopped dill or parsley
Light squeeze of lemon juice
Coarse salt and freshly ground pepper, to taste
Grilled or toasted bread, for serving
Sambal olek, harissa, or sriracha, for serving
Flake sea salt or gray salt, for serving

Put eggs in a pan and cover with about 1 inch of water. Cover and bring to a boil. When the water boils, turn off heat and let sit, covered, 10 minutes. Drain and plunge into ice water or run under cold water for a few minutes to stop the cooking.

Peel eggs and place in a large bowl with the mayo and mustard. Using a fork, lightly mash eggs until they are in small pieces, being careful not to over-mash. Stir in capers, dill, lemon juice, and salt and pepper. Spoon egg salad onto bread, adding hot sauce and/or a sprinkle of salt, if you like.

This entry was posted on Sunday, February 28th, 2010 at 11:20 am and is filed under basic techniques, quick and easy, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.


6 Responses to “Light + Fresh Egg Salad”

  1. Peyton Says:

    Funny, so I was totally thinking of Ina Garten’s egg salad while I was reading this post (yummm), and then when I clicked on the link to your archived post and re-read THAT, I saw that you mentioned her recipe too! :) Delish. Must try this soon.

  2. Peyton Says:

    PS — loving the pretty onion pic up there! :)

  3. Sara Says:

    Katie! This comes at a perfect time because I have a) left over dill and b) we’re getting local fresh eggs delivered to our office every other week starting tomorrow. Definitely going to do this. Wonderful! Thanks!

  4. thin chef Says:

    Oh, Sara, I’m envious of those local fresh eggs. Enjoy!!

  5. Colleen Says:

    I love egg salad (especially during Lent!). I add Dijon mustard to mine but never thought about capers – I will have to try it!

  6. Smash Says:

    Mmmmm look delish Katie! I love egg salad but one thing I dont like is funky green stuff in it. I usually just like egg with a little bit of mayo to hold it together. Trying it with lemon and fresh herbs sounds delightful. Can’t wait to try it out!