When I was in catering, we had a very interesting twist on egg salad. We diced onion, and caramelized it in a sauté pan over relatively low heat for a long time. The onions turned a dark mahogany color, and then we’d add them (cooled) to the egg salad.
It wasn’t one of my recipes, and I was dubious when I first made a batch. It was damn good, though.
“He who makes the best egg salad will rule heaven and earth.”
I don’t like mayonnaise that much (for that matter, I don’t like eggs overmuch). One recipe I really like is Marcus Samuelsson’s African-inspired spiced egg salad. It’s mayo-free and decidedly non-blah (though not all that sweet).
Eggs, mayo and chopped pimento-stuffed olives.
I use the spiciest mustard we have the house, recently it’s been Mama Rap’s Garlic Dijon.
I like my egg salad as plain and close to being an egg as possible. I mash them up, add a little mayo for consistency, and that’s it.
I’m on Weight Watchers, so I make mine with egg whites only. Spray a baking dish with Pam, pour in a carton of liquid egg whites, bake @ 350°F for 12-15 minutes until just set, then cool and chop and add ingredients of choice. (Easy on the mayo, of course, and I like tarragon and capers in mine. Maybe some Dijon mustard.)
I add some of the juice from sweet baby gherkins for a touch of sweetness. Dill goes in my tuna salad (which also has hard boiled eggs in).
Me too, but I need a dash of black pepper as well. This thread makes me kind of afraid to try other people’s egg salad now, since I had no idea other people put so much stuff in it.
My mom always added pimento to hers, and my grandma’s homemade bread and butter pickle. It will never ever taste just like that again, but I guess the store-bought kind are okay too.
I sometimes go for a fairly plain version: egg, mayo, and a dash of hot sauce. Sometimes I put in some olives, or green onion, or a clove of garlic, or grated cheese (Parmesan is great).