I generally mix in some sort of mustard. You can also add a little curry powder. I like minced fresh herbs like marjoram, chives or basil.

Mustard
Capers
Celery salt
Cayenne

Jim

- Dijon mustard
- Curry
- Fresh tarragon
- Smoked paprika sprinkled over the top, not mixed in

A little lemon juice.

Crisp crumbled bacon....and I never add celery, it makes it watery very quickly.
And my mother always said that you only add celery if you need to stretch a recipe....and that goes for egg salad, tuna salad, chicken salad etc...
But I can't have chicken salad with out celery.
I also like pickle relish in egg salad....and a bit of vinegar to counteract the sweet.
Linda C

Eggs, yellow mustard, worcestershire, salt, pepper. Sprinkle with paprika.

Dijon mustard for a little kick.
Chopped jalapeno for a little bigger kick!

Or, try adding other things to a sandwich, not mixed in to the egg salad:

Thinly sliced red onion
Spinach leaves
Alfalfa sprouts
Tuna
Radish
Cucumber

Deanna

If you can find it in your local stores try Nance's Sharp and Creamy Mustard. Adds just the right flavor to egg dishes.

Celery seed is nice to give celery taste without water (if you like celery and I do.)
What about roasting chopped leeks or onions prior to adding to salad? I haven't tried this before but I roasted some leeks today because I didn't want to lose them to the compost heap and made a green salad with them and they were quite wonderful.
.

Paprika
ground mustard
celery leaves

ketchup or mirin depending on your taste for sass

curry powder and mango chutney (food processor to chop the lumps) are wonderful with a little mayo and chopped egg.

Alexa

I forgot....I used to plant celery especially for the leaves....and I would dry the leaves and use in things where I needed the flavor but not the water,,,,
thanks for the nudge
Linda C

Jane's Crazy Mixed Up Salt. I love how it sparks up the flavor.

My favorite combinations:

-- finely minced crabmeat, grated gingerroot, a drop of soy and a squirt of sesame oil

-- cooked breakfast sausage and mustard

-- smoked salmon, minced fennel leaf, mayo, a pinch of paprika

-- ranch dressing (instead of mayo)

-- roasted garlic, a splash of olive oil and a wee bit of finely chopped Kalamata olives (not too much)

-- Dijon mustard and Cajun/Creole seasoning

-- grated Parmigiano Reggiano, mascarpone cheese, and very finely chopped prosciutto

-- curry powder and green onions

-- finely chopped sundried tomatoes, basil and a tinkle of balsamic vinegar

Joe

Curry.

I LOVE curried chicken, egg, or ham salad.

"I forgot....I used to plant celery especially for the leaves....and I would dry the leaves and use in things where I needed the flavor but not the water,,,,
thanks for the nudge"

This is my solution to the "taste without the water" issue...... I replace it every other year, it is really easy to grow!

Alexa

Here is a link that might be useful: Par-Cel plant

We like our potato salad a little on the sweet side, so some sugar and mustard, bit of onion, a little celery, and maybe some sweet peppers and some sort of pickles. I use either Miracle Whip or mayo.

There is a form of celery called, in Europe, "celery leaf" or "soup celery". The archaic name sometimes still seen is "smallage".

It's the same species as the stalk celery that we are familiar with (Apium graveolens) but it is simply a mound of foliage, much like a parsley plant on steroids. Is is way much easier to grow than stalk celery. It requires less water and does not require the garden blanching necessary for tender pale stalks. The leaves are intensely celery flavored, of course. Used for soups, stews, egg salad, deviled eggs, etc.

And for those of you interested, there are two more forms of celery (Apium graveolens) that you might have bumbed into. Celeriac, more commonly known as "celery root" or "root celery", is the almost-ugly-bumpy thing in the supermarket that you're never sure what to do with (makes great cream of celeriac soup!). And Chinese celery, something that looks somewhere between the familiar stalk celery and smallage; you'd see it iin any Chinatown.

Fun stuff.

Joe

Crumbled bacon
Chopped onion(sweet if available)
A little Lemon Pepper or Mrs Dash
Mayo

I just planted celery seeds and cut off the leaves....

Tarragon. Just a tiny bit of dried tarragon with the mayo, salt, mustard, and chives.

Egg salad is something I love plain and simple. Yum!

I want to go to Joe's for Egg Salad sandwiches!!!

Depends on whose eating them

Miracle Whip
celery leaves
green onions
salt & pepper

or

Miracle Whip
capers
anchovies
chopped red onions
pepper

or

Miracle Whip
Dijon mustard
Horseradish
cayenne
salt

or

Miracle Whip
Black olives
Red onion
Finely chopped cucumber
Feta
Pepper

The side discussion on celery is interesting. I too like to use the leaves and always regretted there were so few in a head of celery. Never thought of growing it for the leaves. There are some leafy herbs, such as lovage, which have a similar flavor.

Earlier in this thread I suggested celery salt. I should have said celery seed. They are different. But I generally use celery seed in soups. Now I am wondering if it will release its flavor in an uncooked dish. Can someone tell me?

Jim

mayo
salt
black pepper
pinch cayenne

chopped green chilies (canned)
miracle whip

My favorite egg salad. If I know Aleksi is going to eat it, I use the mild chopped green chilies (canned). One of my friend's mom used to make it and I could never figure out what it was made with and this was many years ago. Thankfully, she gave me her secret recipe before she died -- chopped green chilies. Thanks, Shorty!

Brenda

Gardenguru is talking about the same plant that is in my link. I grow it every year and really like having it as an option. It is biannual, so I get a new start every other year.

Alexa

Mudlady, I make my egg salad the same as you.

Jimster, I love celery seed in bloody marys and they're cold. Works well.

Kim

Thanks, Kim. Now you've got me hankering for a bloody mary. I nearly bought a can of tomato juice on some sort of impulse yesterday, but resisted the urge. Why? I will remember your suggestion next time though. It sounds excellent. And I'll try the celery seed in some egg salad. Should be good.

But first I must try Brenda's recipe. That's a recipe that caters to my taste!

Jim

Jimster,
Sounds like a bloody mary would go perfect w/Brenda's salad:)

Kim

OK, Kim. Tomorrow's menu is all set.

Jim

Horseradish - I always put a little (or a lot) of horseradish in my egg salad

another purist here

mayo
salt
pepper
pinch of dry mustard

It depends on the day, but I mostly just like mayo, a little dry mustard and salt and pepper, like the other "purists". (grin)

Jim, I have a cole slaw recipe that takes celery seeds too, and it's not cooked, I still get the flavor.

Annie

So many good ideas here. I haven't seen what I like in mine which is fresh dill.

Beverly

I made egg salad yesterday, and I really don't make it that often, but I had a bunch of eggs that were near expiration. I guess I haven't been making omelets that often lately. Here's what I added to mine:

Mayo (never Miracle Whip)
Dried Mustard
Mufaletta Italian Salad Mix (minced)
Minced celery
Minced onion
Spanish olives, stuffed with pimentos, plus some of the juice

I do not find that it gets watery, but perhaps that's because I use dried mustard instead of prepared. The Muffuletta salad mix contains EVOO, pimento stuffed olives, capers, pickled carrots, pickled cauliflower, garlic, and spices. I try to drain the oil out of it when I'm chopping it for egg salad, although I leave it in if I'm making Muffuletta sandwiches. I like the crunchiness of celery and would not think of making egg salad without celery. Sometimes I use dill pickles instead of pimento olives, but I generally do not use both together. I also never use sweet pickles; in fact, I avoid sweet pickles altogether.

Lars