Endlessly Variable Egg Salad
Egg salad is another thing (like coleslaw) that I thought was pretty disgusting until I made it myself. And then I realized that it’s delicious — and easy, and cheap. And endlessly variable. Here are some guidelines: egg salad is best when it’s freshly made, slightly warm, not too mayonnaisey, and served open-faced on a piece of toasted bread. It needs something a little acidic, something a little onion-y/crunchy, and a little spicing.
Another guideline: Egg salad likes to have other things mixed into it, or eaten on top or alongside it. Consider egg salad your canvas! I have listed a couple suggestions for toppings and side munchies below, which I’ve distinguished by whether you want to put them directly on top of your sandwich and eat altogether in one bite (toppings) or whether you want to eat between bites of sandwich, for a change of flavor/texture (side munchies). Side muchies can, I suppose, also be toppings, depending on how adventurous you are.
And, as the last feather in egg salad’s cap of endless flexibility, it should be noted that it can serve as any of the three meals of the day: a savory breakfast, a quick lunch, or a light supper. So get crackin’.
Endlessly Variable Egg Salad
Serves 1, heartily
Ingredients
- 3 eggs
- 1 Tbsp. mayonnaise
- a tablespoon or two of some kind of crunchy, onion-y thing (chives, green onion, red onion, shallots)
- dash of something acidic (lemon juice, white wine vinegar, red wine vinegar)
- salt and freshly ground black pepper, plus a couple sprinklings of any number of other spices (paprika, cayenne, crushed red pepper, dill, tarragon)
- good bread, preferably with raisins or cranberries and/or walnuts (some added texture), toasted
- toppings (if desired) can include but are not limited to: fresh or sun-dried tomatoes, anchovies, sardines, sauerkraut, etc.
- side munchies can include but are not limited to: figs, cheese, olives, celery, carrots, etc.
1. Boil eggs: bring a medium pot filled with 2-3 inches of water to boil. Carefully place eggs in pot, cover pot with lid slightly ajar, and let boil for 8-10 minutes.
2. Drain and cover eggs with cold water for 1-2 minutes to cool. Peel eggs and place in small to medium sized bowl. Mash with back of fork until mostly smooth but with noticeable chunks.
3. Add the rest of the ingredients, mash a little more. Serve on top of bread, open-faced, in a composed plate.
My favorite egg salad topping is one that you recommended: anchovy fillets. I first had that combination when I was little at Cafe Fanny. It rocks.
Also, have you ever tried grating your eggs on the cheddar side of a box grater? Makes for a nice fluffy salad texture.