I have no "recipe" for egg salad....I use a little finely chopped onion, some mustard, some mayo a little chopped sweet pickles and pepper.
I have served egg salad on a lettuce leaf with a bowl of gaspacho at this time of the year.
Linda C

Mayo, sour cream, garlic salt & pepper, grey poupon, and finely chopped onion. Kids love eating it on Ritz roasted veggie crackers or lightly toasted sandwich and cut in 4's.

www.cynnamamascafe.blogspot.com

I'm really picky about egg salad. I like it very simple with either chopped green onion or chopped chives, Hellman's mayo, salt and pepper. And although I like just the egg salad in a sandwich, I like an egg salad sandwich even better when it is topped with crisp lettuce leaves and slices of tomato (salt and pepper).

Ann

I'm a purist - mayonnaise, a little mustard and salt. I use an egg slicer to slice them both ways (I guess they're really cubed...), then a potato masher to get them a litle smaller. Pepper on the egg salad afer it's on the bread, lettuce if you feel like it.

Becky

Mine is similar to Linda's except that I use dill pickles instead of sweet. I have sometimes used minced pimento stuffed green olives, and I generally use cayenne for the pepper. Lately I have been using only homemade mayonnaise, which I make with EVOO as the only oil. It gives is a bit of a peppery flavor, but I've decided that I like that.

The movie What's Up, Tiger Lily? has a plot that is based on stealing a secret recipe for "egg salad that is so good you could plotz." Woody Allen took a cheap Japanese spy movie and dubbed it with absurd dialogue that is hysterically funny. Louise Lasser does the female spy voice. You can get it from Netflix.

Lars

I'd not have thought to put in an oniony taste, but sounds like a bunch of you do. Might have to try that. And Linda's pickles led me down a path to wonder how minced capers might work.

But right now I could really go for Becky's "purist egg salad" on Linda's "lettuce leaf with a bowl of gaspacho." That sounds like a perfect simple lunch in this heat!

Minced capers AND onion....and kalamata olives and crumbled bacon....and some of that awful cheap devilled ham in a can mixed in ( I know!!!)
And the ultimate....egg salad topped with caviar...only eaten that once!

I'm a purist too... mayo, pickle relish, salt and pepper!

Grace

No pickles. Sweet onion, mayo, salt, pepper and a bit of tarragon.

seagrass

Ok - Just looked in my CI cookbook and see that capers weren't my invention, LOL! And that their base recipe has onions in it.

BUT - One of their versions has radishes in it. How good does that sound?!

Plain and simple for me too.....on a toasted sesame bagel.

Big variety here which is just what I expected and wanted. Most of it sounds good to me. Had not thought about adding onions or radishes. Both sound excellent. Wonder what it would taste like if I added everything mentioned here, except the sweet pickle? LOL

Thanks Lars, I'll have to put that movie into my Netflix queue.

I like all the variations and additions but I'm also happy with eggs, Best Foods mayo, salt and freshly ground pepper. On some kind of toast. The contrast of toasty crunch and soft, creamy egg salad is perfection.

Hellman's, salt & pepper, and a little Dijon mustard, on whole wheat toast.

I don't eat these very much anymore, but an egg salad BLT is to die for!

I haven't had an egg salad sandwich for ages...now it sounds good. Just like Virginia's, only not toasted, and maybe a little lettuce. (Best Foods here...funny how mayo makes it easy to tell which end of the country we're from.)

I know its not everyone's thing, but I add a good sprinkle of Sun Brand Madras curry to mine.

Well I just reread the original post.... I'd still make it my old traditional way, but then I'd serve it on a really good whole grain bread. Maybe cut in triangles and with the crust off.
For your luncheon sides, how about marinated asparagus and also some stuffed tomatoes (either cold with crabmeat etc or warm with spinach and breadcrumbs).
The heat here has me thinking of everything chilled and nothing hot!

Grace

Best Foods brand mayo has never even been available here. I can get store brand, Hellman's, Blue Plate or Kraft and that's it. Not many store brands.

Grace, it has me thinking chilled too. That's why we are having a cold lunch. Marinated asparagus sounds realy good.

What makes egg salad great is the egg yokes.

So using typical recipes, I just double the egg yokes for my egg salad, and save some of the egg whites for fried rice or other dishes.

dcarch

Beverly-- Best Foods is Hellman's --I think east of the Mississippi. Another way to make it is with Dijonnaise as most of the fat and a dab of mayo. For DH I also blend in part of an avocado. It looks awful, but he loves it. Always add salt & pepper. Before my onion allergy, I loved to add chives too-- Never onion pieces and never pickles. It has to be served on toast with crispy lettuce!

Egg Salad:
Eggs, mayo, salt, pepper, mustard, chopped freshed parsley, and a little squeeze of lemon. The key is fresh parsley, and the hint of lemon. Now use Boston lettuce, and your favorite bread or roll.
Phil!!

Eggs, Cain's mayo, minced celery, minced red onion or scallions, a little Coleman's dry mustard.

Actually the celery and onion are a fine 1/8" dice not a true mince. I like the crunch of the celery and I'm careful not to add too much mayo or onion. They are accents I don't want them to over power the delicate flavor of the eggs. A little dry mustard gives it a zing. Yum!

I'm a purist as well so I have nothing to add because for me, egg salad is best as smashed up eggs & mayo & nothing else.

Although! I have to say the idea of adding avacado intrigues me. I might just have to try that!

But I did want to comment on this:
The movie What's Up, Tiger Lily? has a plot that is based on stealing a secret recipe for "egg salad that is so good you could plotz." Woody Allen took a cheap Japanese spy movie and dubbed it with absurd dialogue that is hysterically funny.

Yes, it IS hysterically funny. One of those so-ridiculous-ya-gotta-laugh Woody Allen flicks.

Boy, am I in the mood for egg salad now!

Here is a link that might be useful: What's Up, Tiger Lily?

Although I'm in the sweet pickle relish camp, alternatively I like a little mild curry powder. Love what a little curry powder can to do add that little zing to things.

Nancy, here is the recipe. Just adjust everything to suit your own taste. My favourite type of fried rice as served in some Chinese restaurants does not contain soy sauce. So the rice stays white rather than turning brown. I like the flavour better.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Fried Rice
==================

Before cooking, the chicken is marinated in a little Shao Hsing, cornstarch, and sesame oil. Optional: egg white .

2 to 3 boneless chicken breasts thinnly sliced
1 cup peanut oil

Cooked Rice

1 large onion cut in half and then sliced lengthwise.
2 stalks celery sliced
1 garlic clove
1 inch piece ginger
1 bunch green onions, sliced
2 to 3 cups fresh bean sprouts
2 eggs beaten and seasoned with salt. Cook two or three thin omelettes - crepe style. Slice or chop coarsely.
handful of frozen peas
Sesame Oil

Cook chicken first.

Velveting:

Heat 1 cup of peanut oil in large wok. When oil is really hot add half the chicken. Chicken cooks quickly in the hot oil. Stir so chicken doesn't stick together. Chicken will turn white and be cooked in about 60 to 90 seconds. Remove chicken to a colander to drain and cook second batch. Set chicken aside.

Wipe wok clean, heat over high heat, add a little peanut oil. Add onions and stir until onions start to colour. Add the celery, cook for a minute or so, add the garlic, and ginger. Add the chicken back into the pan along with the rice and peas. Toss continuously until rice is hot. Season with a little more sesame oil. Stir in the egg, green onion and bean sprouts. Serve immediately.

I was sure I posted this recipe on the WFD thread. But couldn't find it. Now I know why. Sorry.

Ann

That's ok, there's egg in it!

Wow, you guys put some weird stuff in your egg salad! LOL

Eggs, Best Foods mayo, a pinch of dry mustard powder and mash. Add salt and pepper after it's on the bread.

When I don't want to think about it, I make a simple egg salad with mayo, dash mustard, s&p, sometimes pickles or not. The version with a little curry is just chopped eggs, dash of curry, mayo and s&p.

Does anyone eat egg salad on toast for breakfast like I do? It's especially good when in hot weather.

Haven't seen anyone call egg salad "deviled egg" which is another thing all together. Thank you for your consideration.......ahem.

Nothing to add, I'm in the purist (for me, read: lazy) camp!
Eggs, (go ahead and cringe) Miracle Whip, yellow or dijon mustard, S&P.

But, for you avocado lovers, try just serving it in an avocado half. Yum! A handful of shrimp and toast makes a complete meal for me!

Deanna (who won't eat BIL's Deviled Eggs....he puts jalapeno mustard in them!)

I haven't yet tried egg salad on toast for breakfast but I bet it's good. I've had Goldenrod eggs for breakfast before.

Funny, I haven't seen anyone mention smoked salmon or dill either one in their egg salad.

dcarch...same for me. The more yolks the better. If I had my way, they'd be ALL yolks. :) Other than baking with eggs, I don't eat them more than once a week or so, but I just found a local source for fresh eggs and it's made my week.

O.k. - y'all did it. I had to make egg salad tonight for a quick supper. But I'm making the Pioneer Woman's Make-Ahead Muffin Melts tomorrow for breakfast. Adding bacon and cheese to egg salad? How could that be bad?

Teresa

Here is a link that might be useful: scroll down for Make-Ahead Muffin Melts

Deanna, another MW fan here...I'm pretty sure Chase will join our little camp too. LOL I do love mayo but some things need to be made with MW.

Another fan of my neighbor to the NW of me. The Pioneer Woman has some great recipes Teresa. I'll have to check out that recipe for sure. Thanks for the heads up.

David

David you're right! Absolutely has to be MW in my egg salad! Along with chopped green onions, and lots of salt and pepper.

If I'm dressing it up I also add capers a bit of dijon and sometimes even a wee bit of chopped anchovy. YUM!

Teresa, those muffin melts look delicious with the exception of those large chunks of egg whites. I would probably have to omit some of those or at the very least chop them much smaller.

Deanna, I won't cringe, it's hard boiled eggs, Miracle Whip and salt for me... lol

Hugs.
Rita