Let’s be honest: egg salad has a reputation. It’s often not a great one! But I’m going to change that with one recipe. This one! The secret? Perfectly cooked eggs, a killer dressing, and a few little tricks to keep it from turning into a soupy mess. Well, and one secret ingredient I learned about from a Michelin star chef that was for another dish altogether, but translates perfectly to this one. Ditch the sadness and get ready for a sandwich or snack accouterment that will make your tastebuds dance.
THREE reasons why you will love this recipe…
You will learn the secret ingredient that is a compliment to eggs, that not only brings balance that celebrates the egg, but it helps to cancel that smell that can sometimes come with an egg that is so off-putting. This ingredient can also be used in other egg dishes. You’ll be cooking like a pro.
A technique that elevates and perfects the overall texture of the egg salad. No more filling that squeezes out of the sandwich when you take a bite.
The dressing is flavorful in a way that enhances the flavor of eggs and is NOT overly mayonnaise-y.
The first Monday after Easter is National Egg Salad day!
DID YOU KNOW? While mayonnaise is now standard, one of the earliest known egg salad recipes, found in an 1899 Ohio newspaper, used butter and chopped chicken instead of mayonnaise.
Let’s be honest: egg salad has a reputation. It’s often not a great one! But I’m going to change that with one recipe. This one! The secret? Perfectly cooked eggs, a killer dressing, and a few little tricks to keep it from turning into a soupy mess. Well, and one secret ingredient I learned about from a Michelin star chef that was for another dish altogether, but translates perfectly to this one. Ditch the sadness and get ready for a sandwich or snack accouterment that will make your tastebuds dance.
THREE reasons why you will love this recipe…
You will learn the secret ingredient that is a compliment to eggs, that not only brings balance that celebrates the egg, but it helps to cancel that smell that can sometimes come with an egg that is so off-putting. This ingredient can also be used in other egg dishes. You’ll be cooking like a pro.
A technique that elevates and perfects the overall texture of the egg salad. No more filling that squeezes out of the sandwich when you take a bite.
The dressing is flavorful in a way that enhances the flavor of eggs and is NOT overly mayonnaise-y.
The first Monday after Easter is National Egg Salad day!
DID YOU KNOW? While mayonnaise is now standard, one of the earliest known egg salad recipes, found in an 1899 Ohio newspaper, used butter and chopped chicken instead of mayonnaise.
