I like just about all the ingredients listed in the above post, but I alway add hot peppers and a generous dash of Cholula. It elevates the delicous egg taste.

Paul E. smith
Knoxville, TN

Egg salad is one of my all time favorites. When I was growing up we called them "Smushed Egg" sandwiches !!

I just smash the egg with a fork, add mayo, salt and pepper and put on whole wheat toast ! [:p] Sometimes I add a slice of cheese (provalone is my favorite) !

I am not southern but northern and like Vibration Guy I only eat my eggsalad when there are chives. There for it is only a summer dish for me. I do not like it on bread but on Breton crackers. Sometimes with a little fresh dill thrown in.

Chives. Gives you a nice onion/garlic flavor, without overly pungent bits.

Mustard. Because without mustard, it’s eggs floating in egg-bound oil.

Pickle juice. Piquancy without too much texture; I like relish as much or more than the next guy, but to get enough "pickle" flavor sometimes takes more volume of relish than I’m willing to abide. Thus, pickle juice.

Shallots. If I feel hoity-toity, and I’ve got my Microplane handy.

Eric

My egg salad is just chopped eggs, mayo salt and pepper but here’s what I make with it: (all bread the spongy kind and has the crusts trimmed off)
1. slice of white bread
2. layer of cream cheese mixed with finely chopped green olives
3. slice of whole wheat bread
4. layer of egg salad
5. slice of white bread
Cut into quarters.

I like to grate some onion into it and sprinkle with paprika, so it’s like a deviled egg sandwich

Just had my egg salad on Wasa brand light rye crackers!

Try this variation: eggs, chopped green olives instead of relish, Lawry’s seasoned salt, and Miracle Whip instead of Mayo.

So, who went home last night and made egg salad sandwiches for dinner?

Me. And I just had another for "brunch."

Yumm.
lw

I like mine with mayo, a little mustard, S&P a little celery, and depending on my mood sweet relish.

Howard, in my house to cut up the eggs I use an old french fry cutter that belonged to my mom. It’s one that was popular in the 50’s & I still see it turn up now & again in gadget sections. It’s a rectangle abot 3X5 with a cross grid of steel wire (like on a cheese slicer) the holes of the grid are about 1/2 inch square. Just push the egg through & percet dice for salad! It’s the only thing I use it for but I wouldn’t give it up for anything.[:D]

Sweet pickle relish is a must, a well as a small dollop of mustard in with the mayo.

I definately add relish, onions, hot and mild peppers and mayo. Great with waverly Wafers.

Paul E. Smith
Knoxville, TN

I put a little chopped pickle in mine sometimes. I like it on soft bread. The softer the better. Mmmm.

Lisa