what is your secret ingredient to making your egg salad taste even better? for me, it's feta cheese crumbled very fine
>>21757058Half mayo, half sour cream
puree raw onion and jalapeño in a bullet blender then mix it into the mayonnaise. I think any compound mayonnaise improves any mayonnaise based dish
That sounds so nasty that I lost interest in contributing
>>21757061>I think any compound mayonnaise improves any mayonnaise based dishwhile I agree on your general additions, I don't on this part.Good mayo can stand on it's own.But it needs to be hand-made.
>>21757100I've made mayo a couple times and it's never very good. I gave up a long time ago and just buy it.
>>21757058dried lemon peel.
The fact that it's not fancy makes mine better, I think, and not going overboard with the mayonnaise. Two to three eggs1 tbsp good mayonnaise /at most/1 tsp good prepared mustardSplash of vinegar or spritz of lemonDill and/or sweet parsleySplit the eggs. Mush the yolks with the mayo, mustard vinegar and chopped herbs; I like to press the yolks through a sieve for maximum smoothness.Chop the albumens.Mix everything.Salt to taste.That's it.I've wondered if using Indian black salt, kala namak, would be a good match. It's supposed to taste eggy but I've never used it
>>21757058green onion
>>217570581 extra hard boiled egg yolkRed chilli, seeds removed, finely dicedShallot or green onion, finely dicedLime juice + zest1 small garlic clove, crushedSaltServed on a bed of arugula, butter the bread LIGHTLY.
>>21757062>i can't believe you're eating eggs with cheese
>>21757058>egg saladI think you missed or something OP, that's a sandwich.
>>21757058Mirin
Capers and dill.
>>21757060This might be a good idea as I find the mayonnaise makes it too salty.
>>21757061Pretty much every special sauce ever is mayo, paprika, pepper and then everything else
>>21757222I'm with that anon. I'm kind of a purist. By all means, build a sandwich with anything you want on the egg salad. Add egg salad to a bacon and turkey and cheese sandwich; that sounds good. But the egg salad itself doesn't need feta or bleu cheese in it, or bacon bits or cubes of ham. Add it later. That way you still have regular egg salad as a base, that everyone can enjoy.
>>21757151This is a good idea, though I'd go with chives or just use the dark part of the scallion and chop it fine. I don't want that raw onion texture in there. >>21757058My secret is to separate the eggs into two groups and dice the first group like normal and then the second group I remove the yolks and make deviled egg filling and chop the whites and add it the the first group. Then I expand on that deviled filling into my "sauce" for the egg salad. Doesn't seem like it'd make a difference texture-wise, but it really does. Everyone loves my egg salad.
I make the real creamy ones on white bread like the nips. It inspired me when I visited there. Key is so add a small dash of MSG to the egg mixture before creating the sandwich.
hear me out anon, mustard and a dash or two of hot sauce
>>21757058Just eggs, some mayo, a little bit of mustard, chives and pepper. From time to time i make it with remoulade so with the addition of gherkins, capers, parsley, chervil and tarragon.
