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Wednesday, August 10, 2016

The Best Egg Salad You Will Ever Make

My mother and grandmother disagreed about many things as mothers and daughters do. They especially disagreed about the proper way to make egg salad.

Real egg salad, my grandmother said, was made with hardboiled eggs and mayonnaise with a little salt and pepper. My mother used those ingredients as a starting point. To her egg salad she added finely chopped celery and, sometimes, scallions. My grandmother thoroughly disapproved.
As a kid, I often found myself caught between the two of them. Siding one time with my mother, another time with my grandmother.

About egg salad, I definitely agreed with my mother. Chopped hardboiled eggs and mayonnaise cried out for more flavor and texture. The celery and scallions were a good start but, ultimately, I decided there were so many more ingredients that would improve egg salad why not add whatever you wanted, as long as the ingredients did not over power the eggs.

I tried lots of ingredients. Mango chutney (not good), raisins (not good), pitted green olives (very good) and pepperocini (very good) to name a few.
Right now I'm happy with adding charred carrots, onions and corn kernels tossed with fresh Italian parsley. The crunch of carrots and corn contrasts with the soft, creamy eggs and mayo. Italian parsley adds a fresh element. A dusting of cayenne or Korean pepper flakes adds a pleasing heat.

For special occasions, I also like to mix in chopped up charred shrimp, crab or lobster. Using a carbon steel or cast iron pan makes charring the vegetables very easy.

I'm pretty certain my mom would approve. I am as certain, my grandmother would not.

The Best Egg Salad

Yield: 4

Time to prepare: 20 minutes

Ingredients

4 eggs, farm fresh, large or extra large
1/2 cup corn kernels, about 1 ear of corn
1 medium carrot, washed, peeled, ends removed, small diced
1 small yellow onion, washed, peeled, ends removed, small diced
1 small bunch Italian parsley, washed, dried, stems removed, finely chopped
2 tablespoons mayonnaise, preferably Best Foods
1 tablespoon kosher salt
1 tablespoon blended oil (70% canola oil, 30% olive oil)
Sea salt to taste
Black pepper, freshly ground, to taste
Pinch cayenne (optional)

Directions

Put kosher salt into quart sized pot filled with water.
Place eggs into water. Put flame onto medium-high.

After water boils, leave eggs in uncovered pot 5 minutes, then turn off heat and cover for 10 minutes.

Remove cover, pour out hot salted water and fill pot with cold water. Allow eggs to cool.

Peel eggs and reserve.
Place carbon steel or cast iron pan on a high heat. When metal smokes, add blended oil and vegetables. Stir frequently to prevent burning. Cook until vegetables are charred. Remove from stove and cool.

Finely chop hardboiled eggs and place into large bowl.

Add cooled charred vegetables and mix well.
Season with sea salt, freshly ground pepper and cayenne (optional). Taste and adjust seasoning.
Add Italian parsley. Mix well.
Add mayonnaise. Mix well. Refrigerate.

Serve with crackers, bread or romaine leaves.