I am talking about so-called salads that you can put between two slices of bread and have a sandwich, like tuna salad, egg salad, and chicken salad.
What kind is your favorite? What is the recipe or proper ingredients? Most important: Do eggs belong in tuna salad?
Absolutely:
tuna
mayo (not Miracle Whip gakk)
eggs
onions
pickles (preferably dill…mmmmmm)
celery (optional)
a pinch of mustard
seasoning salt
pepper
…and potato chips inside the sandwich.
Of course eggs belong in tuna salad! Poohpah got the ingredients right. In my family they always put apples in it, but I don’t like them very much.
I could really use a good egg salad sandwich right about now. Chicken salad, I’m really not too fond of, most people’s taste kind of overprocessed somehow.
Chicken AND egg salad. Mother and child reunion. Keep the celery down to a minimum (most chicken salads overdo the celery) and substitute some chopped scallions for a more flavorful crunch.
I totally agree, my chicken salad does not need suprise crunches to make it good. If I make it, it gets no celery at all.
I hate boiled eggs and putting them in tunasalad ruins it. I never realized until i was an adult that they were optional and not everyone put them in.
Damn. Now I’m all hungry.
Salad Base
(Use with Egg, Chicken or Seafood)
Preparation time: 15 minutes
Makes ~1 Cup
Ingredients:
1/2-3/4 Cup Best Foods/Hellman’s mayonnaise*
1 Tbs Yellow or white onion pulp (freshly grated)
1 Tsp Sweet pickle relish
1 Tsp Dill pickle relish (or chopped dill pickle**)
1/2 Tsp of prepared yellow mustard (not brown)
1/4 Tsp Sweet pickle relish juice
1/4 Tsp Dill pickle relish juice (or pickle brine)
1/4 Tsp Ground white pepper
1/4 Tsp White wine vinegar
1/4 Tsp Horseradish
Juice of one half a lemon
Dash of white sugar
Dash of Crystal hot sauce or Tabasco
Dash of garlic powder
Salt to taste
For more texture add the chopped white of a hard boiled egg.
For more piquant flavor add ~1 Tsp of small nonpareil capers
** Use Claussen’s dill pickles or relish for best results.
Preparation:
Reserve 1/3 of the mayonnaise for adjusting texture and flavor later. Mix all of the remaining ingredients in a small bowl and chill well before using. If the final product is too runny or spicy add more mayonnaise. Omit any salt if using the capers. Go easy on the salt, sugar and garlic powder, you should not be able to taste them. Do not use Miracle Whip or other inferior pseudo/low fat mayonnaise products. This is not a diet recipe!
Grated onion is the secret to the ultimate salad base. Crunchy things (celery or walnuts) are an abomination in salads and stuffing alike. For egg salad, increase the amount of yellow mustard. For chicken and tuna salad put in some scallions (green onions) or use shallots instead of onion. Fresh garlic can also be used sparingly, but it is best to crush it instead of chopping it. This salad base also works for deviled eggs and salad dressings too.
Note: This recipe is also posted as a Tartar Sauce in this thread.
Zenster said:
Which, of course, you should. What’s the point otherwise?
Well, IMHO, using cornichons makes for the best results. YMMV.