Egg Salad was not one of the things that I ate much while growing up. In fact, I do not recall eating egg salad at all. I have eaten egg salad a couple of times as an adult, but do not recall having any feelings one way or the other for it. I certainly did not have an egg salad recipe in my repertoire. Recently I saw a sandwich on a cooking show that looked so amazing I can’t stop thinking about it.
The sandwich I saw on the food show I was watching was an egg salad sandwich. This was no ordinary egg salad sandwich, however. The bread was an artisan loaf that even from afar I knew it delicious: crusty on the outside, soft on the inside, and the holes throughout that would encase the salad goodness.
The egg salad altogether deviated from what I know an egg salad recipe to be. It was a blend of 7-minute eggs not diced but sliced or minced with a light sauce. This was served on the artisan bread with a layer of greens between the bread and salad.
As delicious as it looked I was unsure whether or not anyone in my family would like it. I have never made egg salad for my family before. Also, 7-minute eggs are quite possibly too soft for my crew. They all love hard-cooked eggs, but the medium cooked yolk is a bit runnier than they prefer. I did make some medium cooked eggs for myself for lunch one day when I was home alone. To me, they were as close to perfection as anything I’ve ever had. Soft, creamy, and delicious eggs on a splendid artisan toast.
Still, baby steps are sometimes needed. That is why I decided to dip my family’s toes into the water that is egg salad.
In my recent recipe research I had come across my Grandmother’s egg salad recipe. She had tried the egg salad at a hospital in the town she lived in and asked for the recipe. This was going to be a huge food adventure for my family and for me. Not only was this the toe-dip into egg salad, but also into cooked dressings.
Recipe in hand I set out to make the egg salad. During the cooking of the dressing The Hubs came in and asked if it was going to taste as “vinegary” as it smelled. I did not have an answer. We would just have to see.
I had picked up a loaf of bread that I thought would make for tasty sandwiches. After The Hubs question about the vinegar I invited him to slice the bread. He agreed to slice the bread, and so I then asked him if he thought it should be toasted or not. After some consideration he decided we would toast some of the bread and see if we liked it.
The girls were both a bit skeptical about the sandwiches. I knew that Daughter Number Three would give it a once or twice over, as my pickiest child. Daughter Four being my most adventuresome surprised me with her reluctance. Everyone tried the egg salad sandwiches, however. Without saying anything I waited to hear what they thought. “It’s very sweet”, said D4. “Yes” said The Hubs, “Very Sweet.” That was my thought. I loved the creaminess of it, but with the sweet pickles and the sugar in the cooked dressing it did seem very sweet.
Finally, Daughter Three agreed that it was very sweet, which seemed odd paired with the diced eggs. She wasn’t as opposed to it as I had thought, though. In fact, she said she would try it again sometime if it wasn’t as sweet. They all agreed. Oddly enough, several people had seconds, and maybe thirds. Daughter Number Four cut the sweetness by adding some sliced dills to her sandwich.
I was overjoyed with the success of our wading into egg salad territory and liking it. That gives me a renewed confidence to try and replicate the egg salad I’ve been waiting to try.
Have you ever tried egg salad? Does it have a mayonnaise base or is it a cooked dressing egg salad recipe? I would love to hear about your egg salad!
- 18 hard-cooked eggs
- 4 sweet pickles
- 3 tablespoons chopped pimento (optional)
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- ¾ cup vinegar
- 2 eggs (beaten)
- 1 teaspoon prepared mustard
- Peel and chop hard-boiled eggs.
- Chop pickle
- Combine egg, pickle and pimento in a bowl.
- In a saucepan combine sugar and flour. Mix well.
- Melt butter. Cool slightly.
- Add vinegar to sugar-flour mixture and stir until well blended.
- Add eggs to melted, cooled butter and stir well.
- Stir egg, butter mixture into vinegar mixture.
- Heat gently, stirring constantly, until thickened.
- Remove from heat and stir in mustard.
- Pour dressing over egg and pickle mixture. Stir to moisten.
- Serve on sandwich bread or toast.