Egg Salad

Did you know that Egg salad has been around for centuries, with its origin going back to the old times? It gained popularity in the Western world during the late 17th century and has remained a firm favourite for many years. If you’re attending a family barbecue and you’re looking for a simple egg salad recipe, then look no further. We’ve got you covered. Egg salad is a quintessential part of many sandwiches.

In 1762, the Egg Salad was created. This was approximately six years after the invention of Mayonnaise. Cream and egg sauces gained traction and popularity in the 1800s.

As more people moved to cities, it became essential to have a quick and portable meal. The egg salad has remained a popular meal in this century.

In those times, it was common to indulge in a salmagundi, which translates to seasoned, salted food. Salmagundi is essentially a platter of various ingredients, including salami, eggs, seafood, and pickles. Many historians assume that the Egg salad was created as a result of this platter.

Ingredients

Eggs, Mayonnaise, Dijon Mustard, Salt and Pepper.

We prefer to use soft-boiled eggs, it has a softer texture that is creamier in the egg salad. Some people prefer hard boiled eggs due to the sturdier texture. The type of boiled you will use for your recipe will depend on the purpose of your meal. If you’re eating the egg salad is soft bread, we would recommend cooking the egg until it semi-hard boiled. However, if the bread is solid with a firm structure, soft boiled eggs would be best.

Choose a light mayonnaise that is creamy or make the mayonnaise from scratch. White pepper will give the egg salad a clean look, whilst black pepper will leave speckles of colour on the dish. Dijon mustard adds a tart taste that is sharp and adds a hint of heat. Spices such as salt & pepper add flavour. Egg salads are eaten around the world. Everywhere from the United States, Europe and Asia, the Egg salad is revered for its affordability, and simplicity.

Instructions

To achieve soft boiled eggs, place your eggs in a pot of water that is already bubbling hot, then add your eggs and cook for six to seven minutes. Set a timer to make sure that you remove the eggs at the right time, place boiled eggs in a bowl of ice water with ice-cubes. This will help the egg shells to cool down and stop the cooking process.

Peeling eggs under running water is easier than just peeling eggs. The running tap water reaches in between the egg and the shell, helping to separate the egg membrane from the egg shell. After you have peeled your eggs, lightly chop the soft-boiled eggs and add it to a bowl. Add the mayonnaise, Dijon mustard, salt & pepper. Add chopped parsley, the parsley gives the salad a fresh taste.

This salad goes well with sliced French baguette, plain white bread or whole wheat bread toasted with butter. If you would like to add some spiciness to the egg salad, consider adding sriracha sauce to the mayonnaise or hot pepper paste from South Korea called ‘gochuchang’, which would create a gochuchang mayonnaise. The hot pepper paste from South Korea is fermented, so it will be slightly spicy, however it will also add a bit of heat without overwhelming your taste buds. Everyone loves Egg Salad! Its so simple to make and the flavour never gets old.

What to Serve Egg Salad with?

If you’re attending a family barbecue, then without a doubt, there will be plenty of variety when it comes to different dishes. This egg salad pairs well with Grilled meat such as Lamb chops, Rib Eye steak and Grilled Chicken. You can also create your very own salamundi platter with salami and a variety of different cheeses. Some other side-dishes include Baba ghanoush, Smoked Paprika hummus and Marinated olives.

How to Store Egg Salad?

You can store the egg salad for three to four days in the fridge. Make sure to store in an airtight container and to use a fresh spoon whenever you are scooping it out. It is not recommended to freeze the salad as the texture will change due to the freezing and defrosting process.