Not-So-Fancy Egg Salad
This should satisfy even the doubters of egg salad and is easy to adapt or change. This is great to put on rustic breads. The steps look long but I promise they aren't!
This should satisfy even the doubters of egg salad and is easy to adapt or change. This is great to put on rustic breads. The steps look long but I promise they aren't!
- Carbohydrate 10.1889695833333 g
- Cholesterol 2120.09166666667 mg
- Fat 56.2973822916667 g
- Fiber 0.419195830702782 g
- Protein 63.2320741666667 g
- Saturated Fat 16.4611004166667 g
- Serving Size 1 1 Serving (536g)
- Sodium 865.501875 mg
- Sugar 9.76977375263055 g
- Trans Fat 8.64394874999999 g
- Calories 797 calories
Step-by-step
- Hard boil the eggs by creating a single layer in a pot. Cover with cold water and boil 10-15 minutes depending on your elevation. You may need to cook in batches.
- As your eggs boil chop celery, pickles and onion until fine. Don't worry about perfection a coarse small chop is preferred.
- After your eggs are done bring the entire pot to the sink and run cold water into the pot until the eggs are cool enough to handle. Peel the eggs and set aside.
- Combine the vegetables in a bowl.
- Add the paprika and ground mustard to vegetables.
- Cut the eggs and remove the yolks into the bowl setting aside the whites.
- Mix the ingredients in the bowl breaking the yolks in the process.
- Coarsely chop the egg whites and mix into the bowl.
- Juice the lime by rolling firmly against the counter or cutting board for ten seconds. Then cut in half. Squeeze the lime around the tines of a fork while rotating. This releases the most juice.
- Add the mustard and mayo and mix together.
- Chill for a minimum of 30 minutes to overnight.
- Spread on a piece of bread or toast with a leaf of lettuce.
- Eat within three days.
Working with a single burner and limited counter space demands efficiency. This recipe handles spatial constraints by consolidating chopping tasks while eggs cool. Hard-boiling twelve eggs requires a wide pot to maintain a single layer. Overcrowding prevents uniform heat distribution and causes uneven yolk firmness. Submerge the eggs in cold water before applying heat. Bring the pot to a rolling boil for 10 to 15 minutes, adjusting duration for local atmospheric pressure. Transfer the cooked eggs directly to running tap water until internal temperatures drop enough for comfortable handling.
Building Texture and Emulsion
Coarse knife work preserves structural integrity in high-moisture environments. Finely chop celery, pickles, and white onion until pieces measure roughly one-quarter inch. Separate the cooked yolks from the whites before mixing. Combine the yolks first with the vegetables, spices, mayonnaise, and mustard. Crushing the yolks directly into the fats creates a rich base paste that coats the vegetables evenly. Incorporate the coarsely chopped egg whites last to prevent pasteurization breakdown and maintain distinct textural contrast. Roll citrus firmly against a hard surface for ten seconds before juicing to rupture internal membranes and maximize liquid yield.Resting and Service Parameters
Chilling the mixture for a minimum of 30 minutes allows hydration of the ground mustard and paprika. Extended cold storage stabilizes the emulsion. Consume the prepared salad within a three-day window to prevent moisture release from the vegetables. Pair the spread with thick-cut rustic bread or sturdy toast. Dense crumb structures prevent structural failure when supporting high-fat spreads.
