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.
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.
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.
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.
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!
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.
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.
- 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
- Celery seed
- Chives, fresh or driedWhite pepper
- Salt + black pepper
- Combine all ingredients in spices and whisk to combine.
- 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.