# How do you make egg salad? **URL:** \ **Category:** Cafe Society\ **Created:** [March 22, 2011, 5:28pm UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625 "2011-03-22T17:28:59Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Shark\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Shark\_Sandwich](https://boards.straightdope.com/u/Shark_Sandwich)\ **Post date:** [March 22, 2011, 7:05pm UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/21 "2011-03-22T19:05:06Z")
Add a touch of white vinegar. You need some acid to cut all that mayo. Never tried capers, but man, that sounds awesome. ---
**Author:** ![SeaDragonTattoo](https://avatars.discourse-cdn.com/v4/letter/s/df705f/32.png) [@SeaDragonTattoo](https://boards.straightdope.com/u/SeaDragonTattoo)\ **Post date:** [March 22, 2011, 7:33pm UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/22 "2011-03-22T19:33:55Z")
I always add a splash of apple cider vinegar. ---
**Author:** ![TravisFromOR](https://avatars.discourse-cdn.com/v4/letter/t/cc9497/32.png) [@TravisFromOR](https://boards.straightdope.com/u/TravisFromOR)\ **Post date:** [March 22, 2011, 7:47pm UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/23 "2011-03-22T19:47:33Z")
> [@lindsaybluth](#): > > But how long does it last in the fridge? That’s always my concern. > > **teela** you’re right. Egg salad on challah is utterly divine. It adds just a bit of wonderful sweetness. Its supposed to last about a week before going bad. We’ve been making small quantities, and using it within a few days. ---
**Author:** ![Manduck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/manduck/32/256_2.png) [@Manduck](https://boards.straightdope.com/u/Manduck)\ **Post date:** [March 22, 2011, 7:54pm UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/25 "2011-03-22T19:54:18Z")
I like a little curry powder in mine. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [March 22, 2011, 11:54pm UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/26 "2011-03-22T23:54:36Z")
> [@lindsaybluth](#): > > **WhyNot** , roughly how much celery seed? A scant 1/2 tsp for 6 eggs. Roughly. I don’t measure, sorry. > [@](#): > > Would it mix well with dill that **Zipper JJ** recommends? Never tried it. I’m “tasting” it in my head and I think it would be pretty good…of course, you can mix it up with just one of them and take a spoonful out, season it with the other and see how they mix. > [@Musicat](#): > > Why just celery seed? I use the real thing, chopped celery, to chicken or egg salad. Adds crunch, green and (yum) fiber. I like my egg salad soft. Not really smooth, because I like chunks of egg, but soft, without crunchy bits. I save the celery for the tuna and chicken salads. But the real reason is that celery seed doesn’t taste anything like celery. It’s like asking why not used cilantro (leaf) instead of coriander (seed). They come from the same plant, but they have different, albeit related, flavors. ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [March 23, 2011, 1:40am UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/27 "2011-03-23T01:40:26Z")
> [@WhyNot](#): > > A scant 1/2 tsp for 6 eggs. Roughly. I don’t measure, sorry. No worries, I was just looking for a rough estimate 🙂 > [@WhyNot](#): > > Never tried it. I’m “tasting” it in my head and I think it would be pretty good…of course, you can mix it up with just one of them and take a spoonful out, season it with the other and see how they mix.\ > But the real reason is that celery seed doesn’t taste anything like celery. It’s like asking why not used cilantro (leaf) instead of coriander (seed). They come from the same plant, but they have different, albeit related, flavors. Exactly, it tastes nothing like real celery. I’m going to try it this week! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 23, 2011, 1:54am UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/28 "2011-03-23T01:54:52Z")
> [@SeaDragonTattoo](#): > > I always add a splash of apple cider vinegar. Bingo. What I was going to post, also. And a bit of either cayenne or smoked paprika. ---
**Author:** ![Kolga](https://avatars.discourse-cdn.com/v4/letter/k/e56c9b/32.png) [@Kolga](https://boards.straightdope.com/u/Kolga)\ **Post date:** [March 23, 2011, 2:09am UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/29 "2011-03-23T02:09:33Z")
> [@Shark\_Sandwich](#): > > Never tried capers, but man, that sounds awesome. It is, and the caper brine is the touch of acid that’s needed. Thank my mom for that caper addition - she taught me. She also adds capers to tuna salad. ---
**Author:** ![StuffLikeThatThere](https://avatars.discourse-cdn.com/v4/letter/s/bc8723/32.png) [@StuffLikeThatThere](https://boards.straightdope.com/u/StuffLikeThatThere)\ **Post date:** [March 23, 2011, 2:46am UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/30 "2011-03-23T02:46:11Z")
Just sticking my head in to second the pickle relish. Also, I use honey dijon mustard instead of plain yellow. Nom nom. ---
**Author:** ![Hockey\_Monkey](https://avatars.discourse-cdn.com/v4/letter/h/a183cd/32.png) [@Hockey\_Monkey](https://boards.straightdope.com/u/Hockey_Monkey)\ **Post date:** [March 23, 2011, 4:16am UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/31 "2011-03-23T04:16:50Z")
I chop up the eggs, add some apple cider vinegar, salt and enough Duke’s Mayo to make it the consistency I want it. That’s it. Same recipe as for deviled eggs, only spreadable. 🙂 ---
**Author:** ![TravisFromOR](https://avatars.discourse-cdn.com/v4/letter/t/cc9497/32.png) [@TravisFromOR](https://boards.straightdope.com/u/TravisFromOR)\ **Post date:** [March 23, 2011, 4:23am UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/32 "2011-03-23T04:23:29Z")
> [@Hockey\_Monkey](#): > > I chop up the eggs, add some apple cider vinegar, salt and enough Duke’s Mayo to make it the consistency I want it. That’s it. Same recipe as for deviled eggs, only spreadable. 🙂 Your deviled eggs aren’t spicy? ---
**Author:** ![OldnCrinkly](https://avatars.discourse-cdn.com/v4/letter/o/8e7dd6/32.png) [@OldnCrinkly](https://boards.straightdope.com/u/OldnCrinkly)\ **Post date:** [March 23, 2011, 5:56am UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/33 "2011-03-23T05:56:18Z")
I’ll second Kayaker on the Old Bay. Hellmann’s, small squirt of yellow mustard, salt n pepper, and lots of Old Bay. I haven’t made egg salad since forever, but I will tomorrow. I love that stuff. ---
**Author:** ![movingfinger](https://avatars.discourse-cdn.com/v4/letter/m/7ab992/32.png) [@movingfinger](https://boards.straightdope.com/u/movingfinger)\ **Post date:** [March 23, 2011, 7:24am UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/34 "2011-03-23T07:24:12Z")
Has any one tried feta cheese with their egg salad? I haven’t, but it sounds interesting. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [March 23, 2011, 9:42am UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/35 "2011-03-23T09:42:04Z")
If you chop the onions quite finely, and soak them in cold water in the fridge for about 2 hours, then rinse well in running water it takes the burn out, or my favorite trick is to just replace the onions with diced shallots. Similar onion taste without the burn. Hellmans mayo only, Colemans mustard powder, salt, freshly cracked pepper, capers, drained chopped cornichons [not sweet gherkins but the same tiny cukes] finly diced celery, finely diced kalamata olives, finely diced onion/shallot as available, and of course eggs =) My mom made it with pickle relish and california black olives, but I don’t like the sweet of the relish and I like the bite of good kalamata olives. I will use nicoise if I cant get kalamata, or in an absolute emergency california black olives, never green. ---
**Author:** ![sparky\_1](https://avatars.discourse-cdn.com/v4/letter/s/77aa72/32.png) [@sparky\_1](https://boards.straightdope.com/u/sparky_1)\ **Post date:** [March 23, 2011, 10:39am UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/36 "2011-03-23T10:39:24Z")
My Mom always made it simple when I was growing up: eggs, mayo and shredded lettuce. I always loved it. She’d make it in small quantities to be used immediately, since the lettuce turns to mush if refrigerated. I’ve never known anyone else who mixed lettuce into egg or tuna salad. Again, I love it, but it can’t be stored afterward. ---
**Author:** ![Don\_t\_Call\_Me\_Shirley](https://avatars.discourse-cdn.com/v4/letter/d/f4b2a3/32.png) [@Don\_t\_Call\_Me\_Shirley](https://boards.straightdope.com/u/Don_t_Call_Me_Shirley)\ **Post date:** [March 23, 2011, 1:02pm UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/37 "2011-03-23T13:02:59Z")
I crush up saltines in mine. Also, bread and butter pickles. ---
**Author:** ![Sehmket](https://avatars.discourse-cdn.com/v4/letter/s/a183cd/32.png) [@Sehmket](https://boards.straightdope.com/u/Sehmket)\ **Post date:** [March 23, 2011, 1:30pm UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/38 "2011-03-23T13:30:57Z")
I never use yellow mustard - always brown. That adds a good amount of interest for me. Also, dill, and lots of it, but I’m kind of a junkie for that. ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [March 23, 2011, 2:58pm UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/39 "2011-03-23T14:58:29Z")
Eggs, mayonnaise, minced onion, yellow mustard, sweet relish, celery seed, dill, parsley, paprika, coarsely-ground pepper and a dash of powdered turmeric. ---
**Author:** ![Hockey\_Monkey](https://avatars.discourse-cdn.com/v4/letter/h/a183cd/32.png) [@Hockey\_Monkey](https://boards.straightdope.com/u/Hockey_Monkey)\ **Post date:** [March 23, 2011, 3:07pm UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/40 "2011-03-23T15:07:13Z")
> [@TravisFromOR](#): > > Your deviled eggs aren’t spicy? Nope, they are smooth and creamy and have a little tang from the cider vinegar, but no spices. Ick. I’m a purist when it comes to most foods, but especially deviled eggs. They are so much better without all the froofroo crap people put in them. ---
**Author:** ![Cherry2000](https://avatars.discourse-cdn.com/v4/letter/c/59ef9b/32.png) [@Cherry2000](https://boards.straightdope.com/u/Cherry2000)\ **Post date:** [March 24, 2011, 1:34am UTC](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625/41 "2011-03-24T01:34:49Z")
Dill relish is a big yes…and…BACON. It gets soft as it sits in the egg salad, and tastes absolutely divine [Previous page](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625.md?page=1) [Next page](https://boards.straightdope.com/t/how-do-you-make-egg-salad/575625.md?page=3)