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    Home » Recipes

    Love Your Egg Salad Every Time

    Published: Aug 20, 2012 · Modified: Apr 13, 2023 by Chef Christina

    Jump to Recipe·Print Recipe

    You may think the thought of egg salad may be boring. But eating a lovely egg salad with tangy, pickled vegetables can be delightful and healthful. Here's the ratio for a perfect egg salad every time, and a few tips on taking yours from boring to downright delicious.

    Hand holding egg salad inside butter lettuce.

    The Story

    With loads of protein, brain-boosting choline from the egg yolks and good fats, it is an incredibly nutritious dish that sticks to your ribs. Especially if you have an afternoon of work, wrangling kids, managing husbands and cooking dinner ahead of you.

    Egg salad lettuce wraps on yellow plate.

    The Ratio

    I've had many a bad egg salad. The ratio of dressing and seasoning to chopped egg is important in my book. Too much mayonnaise equals not enough texture, too little seasoning takes us back to boring.

    My favorite formula for a balanced egg salad is about one spoonful of dressing for every egg. I'm not suggesting you measure your dressing with actual tablespoons, just scoop away with a good ol' piece of the flatware from the drawer.

    Dressing for egg salad over bowl of egg salad ingredients.

    Ingredients Matter

    As for mayonnaise, I'm now to the point where you won't find vegetable oil in my pantry, my mayonnaise included. I look for versions with avocado or olive oil, and while some are expensive, you can a few that are reasonably priced. Coconut aminos are a plant-based option to replace Worcestershire sauce or soy sauce.

    How to make the best egg salad recipe every time from Edible Times
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    Coconut aminos: Worcestershire sauce substitute on Edible Times

    Adding Flavor

    Pickled vegetables in a bowl with pickling liquid.

    Pickled vegetables make any meal sassier. And they're quite simple AND keep for weeks in the fridge. We layer them on our egg salad for a mouth-watering crunch and zing. It's sort of a little sleeper of a chef's trick. A great way to add flavor and cut down on food cost by preserving ingredients. Another secret chef's trick? Shallots!

    Shallot on cutting board.

    Often hiding low and inconspicuous in the produce section, shallots are onion's sexier sister. Toss them in when you pickle vegetables and you'll never walk passed them in the produce section again. The sweet yet spunky allium are delicious and not overpowering like onions can be.

    The Versatility

    Serve egg salad over mixed greens, between whole or sprouted grain bread as sandwiches, or scooped up with whole grain crackers. Crafting lettuce cups makes a grain-free meal that's fun for the whole family. Since it lets the little ones off the utensil hook.

    Child hand reaching for egg salad lettuce wraps.

    Print

    📖 Recipe

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    Hand holding egg salad lettuce wraps.

    Dijonnaise Egg Salad Dressing

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    Print Recipe

    Coconut aminos and dijon mustard add a mysterious hint of delicious to a typical egg salad dressing.  If you like it hot, dash in some Tabasco, too!

    Ingredients

    Scale

    Dressing Base

    • 1 cup mayonnaise
    • 2 spoonfuls of dijon mustard
    • Few dashes of coconut aminos
    • Hot sauce, a few drops (don't use if you don't like it hot!)

    Spices, amounts to your liking

    • Smoked paprika
    • Onion powder
    • Cumin
    • Celery seed
    • Chives, fresh or driedWhite pepper
    • Salt + black pepper

    Instructions

    Dijonnaise dressing

    1. Combine all ingredients in spices and whisk to combine.
    2. Keeps in the fridge for one or two weeks. 

    To mix egg salad

    • Fold chopped, boiled eggs and dressing together gently. Use a small spoonful of dressing for every egg.
    • Keeps for several days in the fridge.
    • Author: Christina

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    Filed Under: GAPS, How To, Keto, Paleo, Recipes Tagged With: how to make egg salad

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    Welcome to
    Edible Times!

    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

    I'm Christina, a classically trained, Michelin-star restaurant alum and private chef. And more importantly, Chef Mom to two little boys.
    I'm here to empower you in the kitchen. I share way more than delicious, chef-tested recipes. I explain the professional formulas, ratios, and techniques, too. To read about me and my food philosophy, follow this.



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