Adding some related discussions on egg salad:
4 Likes
Has anyone come across this method of cooking cracked eggs for egg salad instead of boiling?
She uses a Bain Marie in the oven, but they could be steamed stove-top or in the IP too, I imagine.
2 Likes
All but the pinapple, and the pinapple sounds good!
Interesting!
I use celery greens, and some rib, instead of cilantro, if I know cilantro haters are en route. I hate caraways seeds so much, I can see how others are averse to other things. My first taste of cilantro was of Ivory soap. Now, I need it. I still haven’t warmed up to caraway.
Thus, I like cilantro and mayo in my chick’nsaladsamich. Love me some form of avocado in there, too.
3 Likes
This popped up in my feed today https://www.tasteofhome.com/article/dolly-parton-pecan-chicken-salad/
2 Likes
2 Likes
LOL! (c;
1 Like
My PIC likes sammiches for his lunches, and he really digs my chicken salad. I use the rotisserie chicken breast meat from our local supermarket. Slice that up into bite size pieces, add a lot of mustard, a generous squeeze of sour cream, a blob of mayo, apple cider or WWV — depending on my mood), and diced celery. Seasoned with Tony Cacheres & maybe a lil more salt if needed. Great on a sammich
or just as is with a lil avocado 
6 Likes
I had a lovely egg salad sandwich at a hideously overpriced restaurant on the Hudson last weekend - topped with lox, avocado, butter lettuce and tomato, on whole grain toast. Really nice combination. The egg salad itself was a little bland, but nothing a bit of salt and extra mayo couldn’t fix.
4 Likes
Pickle juice, relish, dried dill and celery seed consistently wind up in my mayo based salads more times than not.
Tuna or chicken- relish
Potato-celery seed and pickle juice
Shrimp- dill
Slaw-dill, celery seed
Egg-dill, relish
Celery seed is truly underrated.
2 Likes
4 Likes
OOOOooo. Lox on egg salad. I like the tune of that. I just try to mimic deviled eggs with mine. Lox might be the coup de gras.
1 Like
Once I’ve summered out on potato salad (SK’s Roseann Cash potato salad is stellar) I make this,
Cuke and red onion salad
2 large English cucumbers
1 cup thinly sliced red onion
1/4 teaspoon white pepper
1/2 teaspoon granulated garlic
1/2 teaspoon salt
2 tablespoons white vinegar
2 tablespoons granulated sugar
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons minced fresh dill
Cut the cucumbers in half lengthwise and with a spoon remove the seeds. Cut into 1/4-inch thick half moon shapes. In a large bowl, whisk the vinegar, sugar, pepper, salt, garlic powder, mayonnaise, sour cream, and dill. Add the cucumber and then the onion to the bowl and mix well to coat. Cover and refrigerate for at least 2 hours but overnight is better.
Nice and crunchy.
3 Likes
And you put that on a sandwich? Doesn’t it get terribly soggy?
I use it in place of slaw. You can strain the liquid.
1 Like
Interesting! It sounds very similar to the cuke salad I make.
It’s a very std deli Cuke salad… I like some type of a crunch in a sandwich usually.
1 Like
I made this favorite to have later for lunch.
“Eggy” chickpea salad, WaPo
- One (15-ounce) can no-salt-added chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1/4 cup mayonnaise, plus more as needed
- 1/2 teaspoon kala namak, plus more as needed
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 medium carrot, scrubbed and very finely chopped
- 1 rib celery, finely chopped
- 1/2 cup (2 ounces) finely chopped red onion
I often add a chopped up dill pickle. The kala namak is critical to the unique eggy flavor.
1 Like
I use it with either falafel or gyro meat pitas.
