A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Order nowPopular on Food52
89 Comments
helios
June 9, 2020
Got here by way of seeing ACV or white vinegar in others' recipes...I am intrigued, but I have a SO with the palate of a 5-year old. I see egg salad as akin to a deviled egg sandwich, so my recipes are similar for both. I do often use an egg slicer 3-ways for a small dice for easy blending, and I generally use only 3/4 of the egg whites (because...yolks are the bomb, and pretty much all of the nutrition in an egg), but sometimes rough chop the whites with a pastry cutter and add to the mashed yolk mixture. Mine is usually Miracle Whip (hey...it's what you grow up with), dill relish (with excess liquid pressed out), a dash of dried dill, and white pepper (always white pepper). Maybe a dusting of onion powder and/or garlic powder.
No mustard in this house, although I'd add a bit to an egg dish for a crowd...my savory deviled eggs also have dijon mustard, tobasco, and Worcestershire. The "Mom-style" eggs made for my SO are yolks whipped with a small amount of milk and...sugar, topped with the obligatory paprika dusting.
No mustard in this house, although I'd add a bit to an egg dish for a crowd...my savory deviled eggs also have dijon mustard, tobasco, and Worcestershire. The "Mom-style" eggs made for my SO are yolks whipped with a small amount of milk and...sugar, topped with the obligatory paprika dusting.
JenSam3
March 20, 2019
Nobody uses my egg chopping method! Try a pastry blender! I think it is the best and easiest. :-) I like some finely chopped celery and green onion in my egg salad. Tastes best on toast with mustard.
Susan
March 20, 2019
I actually did so today! Always have. So did my mother.(along with, celery, onion and bacon)
helios
June 9, 2020
I sometimes use an egg slicer to dice each egg, but am also known to use the pastry cutter for a more coarse texture--never an actual knife! The pastry cutter is also my secret weapon for blending guacamole into creamy, yet chunky.
Nola C.
August 11, 2017
I use a fork to mash my eggs, preferring a fairly fine texture. If I'm making a large batch I use a potato masher. Ingredients: mayo, dijon mustard, dash of garlic powder, dash of summer savory, salt and pepper. I like to eat mine in lettuce cups. Yum!
Eugenia S.
August 11, 2017
My mom's recipe switches out the vinegar for Worcestershire sauce. I slice the eggs vertically in my hand with a paring knife, turn 90 degrees, slice vertically again, then slice horizontally.
Archie1954
August 11, 2017
My egg salad is very old fashioned. Simply chopped hard boiled eggs, chopped onions, a little mustard and lots of mayonnaise! Then salt and pepper to taste.
Judith
June 5, 2017
Tennessee-style - grew up in western New York. Chopped eggs, mayo, a little mustard, probably French's, a splash of vinegar, a pinch of sugar, and finally salt & pepper. Occasionally, some thinly sliced green olives w/ pimientos. I remember as a kid wondering why vinegar and sugar, didn't they sort of cancel each other out? But if there is vinegar, you need just that pinch of sugar. At least, in western New York you did.
Liz D.
June 4, 2017
I just mash the eggs with a fork to break up--mayo, mustard, sweet relish, and cayenne and/or Tabasco, S & P. Celery would be OK, but I don't usually bother. But... curry powder would be good if you weren't using the relish. Ditto for dill weed...Regardless, it has to go on bread toast or crackers-- I can't eat eggs without something starchy...
Lisa S.
June 4, 2017
I like it simple. Lightly cooked eggs, grated, Mayo, Best Foods or homemade, to moisten not sloppy a touch of Dijon, very little, and some finely minced celery. That's it.
Patkunstenaar
June 4, 2017
Always the same way, because that's how we like it: hard boiled eggs quickly spun in my Cuisinart mini-chopper into smallish pieces and dumped in a bowl; salt, pepper, mayo and and a slight sprinkle of cayenne pepper. Mix it up. Yum!
Christy M.
May 31, 2017
I love this article. Just found it. Anyway, I am very basic. After boiling the eggs I separate the yolks and whites. I mash the yolks with mayo or a mayo/yogurt combo. I add salt and pepper and chopped sweet pickle. I chop the whites roughly and mix with the yolk mixture with a splash of the pickle juice. Like I said, it's very simple. Love all of the other ideas!
Rita M.
April 24, 2017
I use a mezza luna and a wooden bowl to chop the eggs. My grandmother always made chopped liver that way, and so it allows me to connect with her. It makes the egg white chunks pretty even. I like shallots, which we always have from our garden, parsley, celery, mustard, mayonnaise, a little cayenne, pepper. I can't have too much salt so I use more mustard than most and a little vinegar. We make egg salad because we like it. I like to eat it with fresh pita, because I can make a pocket and then it's not so messy.
wahini
April 20, 2017
1. Try chopped hard-cooked eggs, diced celery (use a lot of celery), Major Grey chutney (chop any large chunks), capers-optional, salt and pepper, and French's SWEET Mustard. If using regular mustard you might use a bit less or add a bit of sour cream or yogurt--I like it strong so usually do not add it. I like it on barely toasted Pepperidge Farms Very Thin Whole Wheat Bread but it is also delicious on toasted left-over hit dog buns. Adding other vegetables on the sandwich is personal--I rarely do.
Or
2. Or use eggs, celery, salt and pepper, and ripe avocado mashed with lemon juice, zest, and salt. This is great with whatever salad ingredients you happen to have added to the sandwich--or eat the egg salad on the salad--cucumber slices, tomato slices, sprouts, lettuce, avocado hearts, plus capers, olives, pickles--whatever sounds good to you.
Or
3. Just toss the eggs and celery with gribiche.
My mom made it southern style--aka "Tennessee" style--but added sweet pickle relish.
Or
2. Or use eggs, celery, salt and pepper, and ripe avocado mashed with lemon juice, zest, and salt. This is great with whatever salad ingredients you happen to have added to the sandwich--or eat the egg salad on the salad--cucumber slices, tomato slices, sprouts, lettuce, avocado hearts, plus capers, olives, pickles--whatever sounds good to you.
Or
3. Just toss the eggs and celery with gribiche.
My mom made it southern style--aka "Tennessee" style--but added sweet pickle relish.
Ann
April 6, 2017
egg slicer helps to break up the eggs and French's mustard has turmeric added--great health benefit!!
Dan
June 14, 2016
Growing up poor, egg salad has always been a way of using soon to be bad eggs for my family and I. Eggs, mayo, mustard is all that is needed in my family, but sometimes a dash of apple cider vinegar and dried parsley is used. The eggs are akways smashed into fine crumbles (or today thrown in a food processor to save time). The final product was something you can spread, scoop or spoon-up like peanut butter on toast, crackers or a spoon.
I remember eating egg salad for 3 days straight sometimes since we had so many soon to go bad eggs.
The California method sounds more premeditated and gourmet. I'll give it a shot, but I'm guessing it won't be the same with all the fresh ingredients.
Let's be honest though, classic egg salad started the way my families egg salad did, a way to use eggs before they go bad without pickling them (we did that too though).
I'd be as bold to say that a person's egg salad is a relection of thier status. If it'd made with fresh eggs, greens and other perishables.. they probably aren't coupon cutters trying to stretch a dollar, but if it's made with soon-to-go-bad eggs and longer shelf life items like mayo, mustard and apple cider vinegar then they probably are trying to use something they spent hard earned money on before it spoils.
Despite my status, I'll always look into the fridge at old eggs and think egg salad, rather then see eggs at the grocery store and think it. That's just how I was raised.
I remember eating egg salad for 3 days straight sometimes since we had so many soon to go bad eggs.
The California method sounds more premeditated and gourmet. I'll give it a shot, but I'm guessing it won't be the same with all the fresh ingredients.
Let's be honest though, classic egg salad started the way my families egg salad did, a way to use eggs before they go bad without pickling them (we did that too though).
I'd be as bold to say that a person's egg salad is a relection of thier status. If it'd made with fresh eggs, greens and other perishables.. they probably aren't coupon cutters trying to stretch a dollar, but if it's made with soon-to-go-bad eggs and longer shelf life items like mayo, mustard and apple cider vinegar then they probably are trying to use something they spent hard earned money on before it spoils.
Despite my status, I'll always look into the fridge at old eggs and think egg salad, rather then see eggs at the grocery store and think it. That's just how I was raised.
Erin F.
May 31, 2016
Can I really be the only one who likes fresh parsley in their version? Sometimes, I'll mash in some roasted garlic
elen
May 28, 2016
As an ex-editor I love the charm of the wordplay in your correspondence. It's written so intentionally I'd say the last thing you want is an editor (see below). Back when I was a purist I let farm-fresh eggs sit in just-boiled water for 15 minutes. I seasoned the water with a dash of vinegar, salt, and the occasional random herb, but I don't know if any of it penetrated. I dressed the salad with olive oil, lemon zest, homemade mayonaisse, cracked black pepper. Years went by bereft of farm eggs, and egg salad held no appeal. Yesterday, feeling old, I settled for the best eggs at the big old grocery store, Cain's mayonnaise, and fresh cilantro. I imagined I was sitting down to lunch with my grandmother's older sister Mary, brought to this country by her ship captain husband who left her a young widow in their first year here from Greece. She kept a big ramshackle garden and took up American customs and cooking -- though not the language -- and made such an egg salad in summer to go with the homemade birch-beer.
Ellen B.
May 25, 2016
Egg salad: eggs, a LITTLE mayo, sharp mustard, pickles with a little juice, celery, a LITTLE onion or quite a lot of scallion, green pimento-stuffed olives. Maybe capers. I really like crunch and contrast.
Izzy Y.
May 23, 2016
I use the egg slicer in two directions and add chopped green olives and mayo. One taste and you are hooked.
Diann N.
May 23, 2016
I first cut the eggs up with a knife,and then smash them up with a fork, add Mayo, black pepper, a little salt,celery and chopped Apple!! Thats it, the Apple gives it a great little taste!!
Ingrid
May 21, 2016
I use the egg slicer too, to chop the eggs -- I usually start with 2 freshly hardcooked eggs ... dollop of mayonnaise, ground pepper, red pepper flakes, finely diced red onion, capers, chopped parsley, snipped chives (or tarragon, if you have it) ... on open face horizontally sliced baguette ... maybe some cucumber chips or radish on the side
bebe L.
May 20, 2016
fork-mashed eggs, hard and hot from the boil, mixed with a chunk of softened sweet butter, lots of salt and pepper, spread on hearty whole grain toast with a bit of watercress on top, and left to cool a while before eating.
Helen W.
May 18, 2016
I love and make egg salad in the southern style , but love egg salad so much, I am willing to try the California style and or any other style. I use hard boiled eggs (not boiled - just boil the water and let the egg sit in the hot water) as the protein in my salad...simply sliced and tossed in my field greens; then add my favorite dressing. Yummy
Tristan H.
May 18, 2016
The "California" recipe is just about perfect. I'd accept it with mayo or sour cream instead of the yogurt, and I think dill OR chives are okay, but capers are essential. I also do the 90 degree turn in the egg-slicer, but twice, so I end up with little cubes of white and yolk.
Judy
May 2, 2016
Ladies since my original post about using Heinz English salad cream my life has changed unbelievably for the better thanks to " how to make hard boiled eggs without boiling them at all" www.purewow.com so never mind the mode of grating chopping etc or the mayo or salad cream...or even the addition of mustard or gherkins etc.. Start with the Best Possible Hard Cooked Eggs..and this method done in the oven without water is Awesome!
Aliwaks
May 2, 2016
I grate my eggs with a box grater now-I used to mash the yolks then painstakingly chop the whites into little perfect squares -until I started working at a deli and the guys were like- how long are you going to take to make that egg salad...then mix in equal amounts mayo & softened butter, minced chives and dill or tarragon lots of black pepper & flaky salt-- best eaten on either a slightly burnt bialy or soft white bread
Lynn
May 2, 2016
Have read all the comments since my last comment 11 months ago and have decided "there is no bad egg salad."
Barbara H.
May 2, 2016
Try this. Separate the cooked egg yolks and whites. Mash the egg yolks until creamy. Add whatever else you like in your salad to the mashed yolks. Then stir in the chopped whites. This makes the yolks part of the "dressing".
Lisa M.
May 2, 2016
My English mum used salad cream too - until we were old enough to revolt. She also used a little softened butter, which is surprisingly good. I do use an egg slicer, a little butter, a little mayo, some hot mustard, S & P, and always some sweet onion, shallot or scallion. Oh and fresh herbs, usually parsley, or some finely chopped watercress or arugula. Then mash the whole mess together with the tines of a fork.
J
May 1, 2016
Our egg salad is a weird mishmash of your recipes, yet totally different - the base is mayo and a little Dijon with knife chopped eggs and some mashing of yolks w a fork, but then add tiny chopped celery, red onion, and wait for it - sweet gherkins with a little of the juice poured in. I know it sounds potentially gross but it is so delicious - especially if given time to sit in the fridge.
Cesqua Q.
March 5, 2016
California grrl here. I use mayo and Dijon, rough chopped eggs, fresh basil and chives, and capers. Serve with spicy micro greens or sprouts on salad or bread for on the go.
Laura415
March 4, 2016
4th generation Californian here. My Mom always made our egg salad by grating hard boiled eggs on the large holes of the grater. Add mayonnaise until the correct consistency is achieved. Add mustard salt and pepper to taste. A little heat can be added in the form of cayenne pepper or pepper flakes if desired or even good smoked paprika. I have, on occasion added curry powder for curried egg salad. Never once has celery or pickles been added to that perfection. If I want pickles, or celery I usually make tuna salad. To each his own to be sure, but I don't think this recipe is particularly "Californian"
Susan
March 4, 2016
Wow, who knew!!!! Grew up on fork mashed hard boiled eggs and mayo, (Kraft dressing version) onion, celery and bacon bits! Progressed to real mayo as an adult, moved on to adding curry for my children . Had no idea about mustard. This all might be a Canadian thing, my friends do similar things, I am in Ontario now but grew up in Quebec.
susan
March 4, 2016
how dare she put healthy vegebles in an egg salad! you guys should stop being friends. when she threw out 'cornichons' i was ready to roll up my sleeves and take off my ear rings. dem is fighting words. haha j/k. both look DELICIOUS! your emails are hilarious.
Ellebeth
March 3, 2016
Loved reading the comments; will definitely try some other versions. Am guessing I am a Midwestern freak: finely chopped egg (by hand or using egg slicer), very, very finely minced egg, squirt of honey mustard, pinch of salt & mayo (if no hm then pinch of sugar added to mayo) to bind. Best on rye toast!
leslie
March 3, 2016
Native Californian here, as was my mother. We have always made it Tennessee style. Perhaps that is because my grandparents were from Pennsylvania and Kansas (a bit closer to Tennessee than California).
debspots.com
March 3, 2016
This is how I like mine: http://debspots.com/2015/04/09/egg-salad-and-asparagus/
Gardener-cook
March 3, 2016
I live in New Mexico and insist on a lavish sprinkle of powdered chipotle chile over the top. Sliced chives or spring onions in the mixture and a bit extra over the top to contrast with the chile.
Stephanie
March 3, 2016
I'll follow any of these for something called "egg salad," but Grandma always made "Chopped eggs." Must be chopped by a miniature Oster. Ingredients: dab of mayo, Coleman's mustard powder, dried chervil, cumin powder, cayenne pepper, celery seed, S & P. Each of the cousins probably has some secret ingredient they think must also be there...
Lynn D.
February 24, 2016
My mother always put chopped pimento stuffed olives in hers. Now I do, too.
Beth
October 25, 2015
eggs , few shakes of lemon pepper, Hellman's mayo, fresh dill and basil. delicious.
kelly
September 15, 2015
My Mid-Atlantic egg salad is just like Tennessee, but I add just a bit of fresh dill!
Lynn
June 14, 2015
Reviewed comments and brought back memory of egg salad sandwich served at pool/cabana side at now defunct Chicago-Lake Michigan Hotel. DEEEvine! Mayo/herb based on seeded rye bread. I craved it as teenager. Still do.
LauriL
June 13, 2015
I turn up my nose unless Prepared Horse Radish is one of the ingredients...end of story.
William J.
June 7, 2015
What is a pastry blender
Laura415
March 4, 2016
It's a baking utensil that has four or five blades or wire shaped like a U with a handle over the top of the U shaped wires. It is used to blend flour and butter to the desired crumb before adding cold water to make pie dough. I could see using it to chop eggs for egg salad though. Good idea:)
Judy
June 7, 2015
You are all crazy.. English version is The Best!!! Three ingredients..hard boiled eggs, sliced spring onions and Heinz Salad cream. Eggs grated not too fine on hand grater.. This is the best,best,best. No salt no pepper!!
howiff
March 3, 2016
Heinz salad cream is the stuff of my childhood nightmares. I suffered eight years of that abomination before I tasted homemade mayonnaise in Majorca with white asparagus.
Jen B.
June 6, 2015
Rustic, chunky eggs, mayo, splash of vinegar, chives, lots of salt and pepper and shredded iceberg lettuce all mixed together preferably served on toasted cracked wheat or Pepperidge Farm 9 Grain
Danielle W.
June 2, 2015
In our house, we started with red pickled eggs. Only pink egg salad will do. We separate the yolks and mash them completely with mayo. Chop the whites and mix together. It's a 3 day process if I don't have the eggs already pickled.
Aubrey V.
June 1, 2015
The way I'd always made it was to mash the egg roughly with a fork and mix in mayo, yellow mustard, sweet relish, and seasoning salt. Spread on some toast(or between two slices) and it's perfect.
Nancy
June 1, 2015
I don't like chunky egg salad, I grate my eggs! I use mayo (Dukes is my fave), Dijon mustard S&P. Simply delicious, and kinda creamy.
Vera D.
June 1, 2015
According to an old friend--the ONLY way to chop the eggs is with a fork. According to him, only tiny crumbs will do!
Lucia W.
June 1, 2015
Diced up eggs, olive oil mayo, shallots, diced baby dills. Never mustard! Paprika on top if open faced and feeling devilish.
Rouxfy
June 1, 2015
Diced hard-cooked eggs with similarly diced celery and red onion, bound with Duke's mayo, a squirt of spicy brown mustard, salt and pepper. On light wheat toast or scooped up with chips. I have to admit, when last tasked with making egg salad for 50, I just crushed them up with my gloved hands and called it "rustic".
Lynell I.
June 1, 2015
The pastry cutter, how genius! I make mine somewhere in-between the two styles here: mayo, a touch of mustard, green onion, fresh herbs, and some avocado. I'll have to try the vinegar. Wrapped up in nori with some crunchy bits
zaqary
June 1, 2015
pastry blended eggs
smidgen of butter
sour cream or cottage cheese
either grated onion or chopped green onion
tons of S&P
tarragon vinegar
some sort of green herb
dash or cayenne
sometimes i'll blend the eggs with avocado for ultimate deliciousness, and i most always eat on toast with sliced tomato.
smidgen of butter
sour cream or cottage cheese
either grated onion or chopped green onion
tons of S&P
tarragon vinegar
some sort of green herb
dash or cayenne
sometimes i'll blend the eggs with avocado for ultimate deliciousness, and i most always eat on toast with sliced tomato.
Rachel C.
June 1, 2015
This is extremely cute. I guess I make a New Jersey Egg Salad in that it's kind of a combo of these two/different every time/the best.
Dianne
June 1, 2015
4 slowly-boiled eggs cooled inn cold water.....nakedly chopped in my hand with a sharp knife.....several celery stalks chopped, s&p, just enough mayo to bind everything together, plus a dash of celery salt, a dash of yellow mustard and splash of white vinegar....blend well and devour on Triscuits, toasted whole-grain bread.....on soft white bread (fresh, warm & soft Italian?), or au natural with a spoon and a smile :) I'm making some this rainy afternoon....
Greg H.
June 1, 2015
Pastry blender to chop the eggs, mayo, finely-chopped celery, scallions, and red bell pepper, and celery salt/pepper.
Mika Y.
June 1, 2015
Genius idea to use a plastry blender, thank you! This will make it even easier to make egg salad.
chris
June 1, 2015
Pastry blender! I use a potato masher to break up eggs for salad, but my pastry blender will become a multi-tasking tool, from here on. Genius, indeed.
Merrill S.
June 1, 2015
SMSF, I use a pastry blender too -- with a combo of mayo and sour cream to bind, a little Dijon, s&p, and that's it.
SMSF
June 1, 2015
Hands down, the best way to chop up the eggs: Put all of the peeled eggs in a bowl, and have at 'em with your pastry blender. No fuss, no muss. Eggs ready in seconds.
Janet
June 1, 2015
Chopped eggs, approximately two tablespoons of finely chopped sweet onion, one small chopped sweet pickle, mayo, apple cider vinegar to taste ( I use two tsp to two eggs), a dash of salt and pepper. Oh, served on sourdough or gluten free toast.
See what other Food52 readers are saying.