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Egg Salad
Posted on 10/25/26 at 7:17 pm
Posted on 10/25/26 at 7:17 pm
I used to have what was supposedly the recipe for The Master's egg salad, but have lost it.
Anybody have a good one?
Anybody have a good one?
Posted on 10/26/26 at 6:22 am to Missouri Waltz
Isn't it just mayo, mustard, dill relish and S&P?
Posted on 10/26/26 at 6:56 am to Trout Bandit
quote:
Isn't it just mayo, mustard, dill relish and S&P?
I’m pretty sure it has eggs in it too.
Posted on 10/26/26 at 7:15 am to Missouri Waltz
Here’s my recipe for egg salad and/or deviled eggs:
1. Cook eggs
2. Check fridge for whatever mustard, mayo, relish, etc., isn’t expired.
3. Mix and season what you got up to taste.
1. Cook eggs
2. Check fridge for whatever mustard, mayo, relish, etc., isn’t expired.
3. Mix and season what you got up to taste.
Posted on 10/26/26 at 7:49 am to Sus-Scrofa
For every 3 or so boiled whole eggs you use, add just the yolk from a fourth.
Posted on 10/26/26 at 9:23 am to Missouri Waltz
My mom makes an egg olive salad that I will absolutely tear up. Eggs, mayo, green olives, salt and pepper
Posted on 10/26/26 at 9:38 am to Missouri Waltz
My wife likes me to make it as simple as possible. Boiled eggs, mayo, salt and pepper. If I decide to eat some, I will toss in some of my habanero hot sauce to kick it up a few notches.
Now, with tuna, chicken and potato salad, a lot more ingredients go into those, but egg salad is just basic.
Now, with tuna, chicken and potato salad, a lot more ingredients go into those, but egg salad is just basic.
Posted on 10/26/26 at 9:44 am to Mo Jeaux
quote:I leave out the relish and add a splash of vinegar & a touch of tabasco.
quote:
Isn't it just mayo, mustard, dill relish and S&P?
quote:.
I’m pretty sure it has eggs in it too
Posted on 10/26/26 at 10:47 am to Missouri Waltz
mayo, salt and pepper and small splash of vinegar. Sometimes I go crazy and use the juice from jarred jalapenos instead of the regular vinegar.
Posted on 10/26/26 at 11:35 am to Missouri Waltz
KISS, keep it simple, berled aggs, mynaise, relish, S&P.
Posted on 10/26/26 at 11:42 am to Trout Bandit
I don’t use relish. I use celery.
This post was edited on 10/26/26 at 12:06 pm
Posted on 10/26/26 at 1:04 pm to Missouri Waltz
Posted on 10/26/26 at 1:14 pm to captainahab
That Masters recipe is close to mine, except I use dijon mustard instead of yellow and I don't use dill. Sometimes I'll use green onions instead of chives. Also, I don't use lemon juice or pickle juice, I use white vinegar.
The technique of creaming the yolks is the key.
The technique of creaming the yolks is the key.
This post was edited on 10/26/26 at 1:16 pm
Posted on 10/26/26 at 1:18 pm to Professor Dawghair
One time I looked in the fridge and only had one lone small cornichon.
I substituted cubed English cucumber and some of the pickle juice. It gave it a fresher/bright flavor.
Edit: I just wanted to say, there is a big difference between a pickle and a fresh English cubed cucumber. Does it add water? Yes, mix before serving.
I substituted cubed English cucumber and some of the pickle juice. It gave it a fresher/bright flavor.
Edit: I just wanted to say, there is a big difference between a pickle and a fresh English cubed cucumber. Does it add water? Yes, mix before serving.
This post was edited on 10/26/26 at 1:56 pm
Posted on 10/26/26 at 3:31 pm to Missouri Waltz
Local sandwich shop adds a little diced bell pepper and Greek Seasoning to theirs, and it's outstanding. I need to make a batch this week.
Posted on 10/26/26 at 6:56 pm to Trout Bandit
The one i use is egg, mayo, green onion and pickle juice
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