Before I can make egg salad, I need to make mayo. The store bought mayos have a lot of chemicals and preservatives - and quite frankly, don't taste very good. For egg salad, a quality homemade mayo is a must. So, here is the recipe for the mayo.
- 1 large egg yolk*
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1/3 teaspoon Grainy Dijon mustard
- 1/2 teaspoon salt plus more to taste
- 1 cup extra virgin olive oil
*Make sure the egg yolk has no white in it at all
Put the egg yolk, vinegar, lemon juice, mustard and salt into the bottom of a blender. Mix until combined. With the blender on, slowly stream in the olive oil until it forms a creamy consistency.
BE CAREFUL not to let it break. Mayo is an emulsion, so that egg yolk can only absorb a certain amount of oil. The trick is to add enough oil to make the emulsion creamy but not enough to make it break.
You know it’s broken if the liquids separate from the fats. Then, you have to throw it out and start again.
Now we are on to the egg salad itself. So, let's talk about eggs. In my opinion, the highest quality and best tasting eggs come from organic, free range and local chickens. In my case, I am fortunate enough to get them from a wonderful woman that raises heritage breeds of chickens, feeds them a completely organic and soy free diet, and allows them to roam her property and eat grass, worms and all the other things chickens naturally eat.
While not everyone has access to this kind of egg, I do strongly recommend that you purchase free range, organic eggs if you want to make a great egg salad.
Homemade Egg Salad
- 1 ½ cups homemade mayo
- 1 dozen hard boiled eggs, cut into medium dice (or small if you prefer)
- 1 celery stalk, brunoised
- 1 carrot, brunoised
- 1 tablespoon freshly minced dill
- 1 teaspoon of freshly minced parsley
- 1 teaspoon of paprika
- Optional* 1 red bell pepper, brunoised
- Salt and freshly cracked black pepper to taste
I like to chop all my veggies and add them to the bottom of a bowl. Then add in the eggs and slowly fold in enough of the mayo to make it creamy. (You may need more or less than the amount stated. Just add accordingly.) Then I’ll add the herbs (to taste) and fold them in as well.
I used to add cucumbers to my egg salad, but they are too watery to go in. Now I just slice them thinly and put them on top of my egg salad sandwiches.
If I want more of a lemony flavor, I zest some lemon into the salad. If I want more of a mustard or vinegar flavor, I’ll whisk the mustard and/or the vinegar into the mayo before folding it into the eggs.
My favorite garnish for an egg salad sandwich is thinly sliced cucumber and radish. If I can find purslane, I'll dress it with that lovely green too. Bon Appetit!