Egg Salad Ballad
As I’m writing this, that dang “fruit salad…yummy yummy” song by the Wiggles keeps coming to mind but with “egg salad…yummy yummy” instead. You too? Awesome, let’s talk egg-cellent egg salad.
To me egg salad has been one of those things that you hate to love. I still to this day won’t eat egg salad anywhere else but home. Ok well if any of my grandparents were to offer me an egg salad sandwich, I wouldn’t say no. I just avoid it from a restaurant or a gas station. No thanks. It’s not to say that it’s not good, and I’ve never had a bad experience, I’ll just stick to my own…or a trusted family recipe. Moving on….
As an adult, I definitely have a better appreciation for egg salad. One of the biggest reason being, you can put whatever the heck you want in it. As per the usual, when I got my hands on it, I went spicy. When I thought about putting this together, I knew I wanted something spicy, but also with a crunch. I’ve never been a fan of celery in salads. I’ll definitely eat it, but if I’m making it I’ll most likely opt out. For the spice and the crunch, diced, fresh jalapenos fit the role perfectly.
I also knew that I wanted onions in my egg salad but wanted to take a different approach to get the flavor but not necessarily chunks of onions hanging out with the eggs, so I took to the grater. When you grate onions, you’ll hardly have any solids. You get a nice paste that will really inject that onion flavor into whatever you’re adding it to.
Finishing it off with some Dijon mustard gave it a little more tang and some mayonnaise made it creamy and held it together nicely. Definitely salt and pepper this stuff it’ll make all of the ingredients sing in harmony.
Turn that frown upside down
No longer will egg salad bring a frown to your face when you open your cliche brown paper bag to find out what’s for lunch. No no. You’ll be excited because this a new egg salad…one to be excited for! So give it a shot!
- 12 eggs, hardboiled, peeled and roughly chopped
- 1/2 medium onion, grated
- 1 small jalapeno, minced (1-2 tbsp depending on preference)
- 1/2 cup relish or minced pickles, preferably sweet
- 1/3 to 1/2 cup greek yogurt or mayo
- 1 tbsp mustard, plain or dijon
- Combine all ingredients in a large mixing bowl except the Greek yogurt or mayo.
- Add 1/3 cup of Greek yogurt or mayo to begin with, and keep adding more as needed. Add plenty of salt and pepper to taste.
- Refrigerate for at least 1 hour, but the salad will thicken more the longer it sits.
- Stir well and serve.