I set a pot of eggs to boil the other day to make a batch of egg salad and decided to write down how much of this and that I mixed in it so I could share it with you guys.
I like to make egg salad for packing lunches and I really like to make it to take on vacation. We might go out to eat for supper now and then when we’re on vacation but for the most part, we eat in. Especially for lunch. When we take off for the beach or the mountains, which we can do easily since we live slap in the middle of South-by-God-Carolina [and the choir sang amen!], I always make chicken salad, ham salad, pimento cheese, tuna salad and/or egg salad to take with us. They make the best sandwiches and don’t require me to drag out 47 different condiments and 18 packs of lunch meat and cheese when it’s time to eat. All you need is bread. Boom. Done.
Here’s a tip for making egg salad (or anything that requires a bunch of boiled eggs): don’t use super fresh eggs. Older eggs (not expired) practically peel themselves. If I know I’m going to be making egg salad or deviled eggs, I always buy an extra dozen a few weeks before I need them so when it’s time to get cooking, peeling the eggs is a breeze! Mine are usually best about two weeks after I buy them.
12 boiled eggs, peeled and diced
2/3 cup mayo
1 teaspoon mustard (yellow or Dijon)
1/4 teaspoon salt
A dash each of onion powder, garlic powder and white pepper
Add eggs to a large bowl; set aside.
Mix remaining ingredients well and add most of it to boiled eggs (all but about 3 tablespoons). Stir well then add remaining mayo mixture to eggs if desired. Add more salt to taste if desired.
I’m telling you not to add all the mayo mixture at first because you can’t work backwards if you get it too soupy. If your eggs were smaller than mine, or your measurements weren't exact, or if you weren't holding your mouth right, or the wind wasn't blowing from the northeast at a perfect 74 degrees you might not need as much mayo mixture as I did and I’d hate for you to have a runny batch of egg salad. Ya dig?
Garnish with chives or green onions if desired.