Howard8, I’m with you but do add a little chopped celery. I have to have it either on Ritz crackers or toasted white bread with a piece of lettuce.
Eggs chopped medium-fine–I pretty much agree with JaneDough
Sweet pickle relish
S & P (Sea or Kosher if I’m feeling uppity, fresh-ground pepper)
Yellow mustard (but must try Colemans)
Maybe a few chopped green olives
Maybe a splash of Tabasco
Eggs, fresh mayo, diced onions, salt & pepper with lettuce, tomatoes & avocado on nine grain bread. [:p]
Toss in a little Guldens Mustard and and a splash of Tabasco and toast the bread and I’m with ya! PILE on is the key!
got to have onion and celery is mine mustard annnnd miracle whip[:I]
Eggs, Hellman’s mayo, a little celery salt, pile on soft white bread. Consume with potatoe chips and a dill pickle.
A touch of mustard
S & P
Dill or sweet pickle relish, depending on my mood.
Plain light bread
Usually in addition to the mayo & mustard, but there are times when I just use Durkee’s, also. And also, BTW…[:D], egg salad is also good with just a bit of prepared horseradish thrown in, too…
I really enjoy Durkee’s Famous Sauce – but lock me up, I have never added it to the egg salad proper, but I have often used it spread on the bread for egg salad sandwiches. Do you use it in place of the mayo, or in addition to?
Preparing egg salad without "Durkee’s Famous Sauce" is simply a crime.[8D]
Just the eggs and mayo and black pepper. No olives celery or any thing else. And a side of potato chips.
For those who enjoy mustard in their egg salad try Colman’s powdered mustard. This is very strong as those who’ve used it know, so a little goes a long way. I like the taste of mustard in egg salad, but I dislike what some of the more robust wet mustards can do to the color and texture, especially if you let it sit in the fridge when you don’t consume all of it at once. Colman’s solves this problem for me. If I crave the feel of wet mustard, I will spread some Maille brand Dijon mustard very lightly on the bread for a sandwich. Maille is the perfect taste for egg salad, in my opinion. Rather than sprinkling hot paprika or cayenne into the entire batch, I always opt to do this for my individual sandwiches, again for aesthetic reasons. I need to see a bright yellow fresh-looking product when I go to get some out of the fridge the next day, and paprika or cayenne leaves it too ruddy. Specks of black pepper are fine, they can be added without ruining the visual for me.
Must be Hellman’s mayo. Then mash hard cooked eggs with a fork, add mayo, minced onion, grated carrot, and chopped dill. A little salt and fresh ground pepper. The best! (all modesty aside.) I like it on wheat crackers.
I’ll try to keep things on a positive note, but first I must admit that the best way I like egg salad is on someone else’s plate. I’ll eat almost anything, but I can’t STAND the rubbery texture, taste or sight of egg white (unless it’s baked as a crispy meringue or dacquoise disc). I DO like the TASTE of egg salad, however, so I find that I can enjoy the taste w/o the texture if I grate the eggs using a fine grater. Then the pieces of white are so fine they kinda get lost in the mashed yolks and mayo. (Hellman’s is a MUST!) I also add sea salt, some fresh pepper, touch of Dijon mustard and splash of hot sauce. Then I smother it inside two hefty slices of fresh sweet challah (braided egg bread), brioche or croissant, if they’re available. Oh, don’t forget the slab of bright red meaty Jersey tomato, and some lettuce (one of the few times I will eat iceberg). Wait a minute… I think I better go put up some eggs right now!
Cholula is a favorite hot sauce that is available at Walmart. It is bright orange and has a wood top. It is not as most other sauces and in my opinion much more flavorable.
Paul E. Smith
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