Well, actually it's the construction, because in my recipe the ingredients are the same. I prefer the egg salad. With Deviled eggs the whites don't get incorporated and the flavor suffers. But that's just me. Thanks for the heads up, r Egg salad makes the best tea sandwiches by far, however. I happen to live around the corner from a bagel place that has really, really good egg salad.
I like egg salad with either green or black sliced. And I like it on soft wheat bread. Once I started eating it that way I find plain egg salad too bland. I grew up on Long Island and never heard of it with olives so it must be a western PA thing.
R25, I use extra yolk as well, but I don't like the coarse chop Ephron talks about. Also, most people use too much mayonnaise, so you end up with a kind of egg-mayo soup. Add mayo sparingly to moisten the eggs, but the consistency should remain closer to a paste than a soup. I'm not a huge fan of either one honestly. The flatulent smell alone is a turnoff. A lot of my friends really love deviled eggs however, so I have made them here and there for some sort of event.
After researching lots of recipes online - I found that the MUST HAVE winning ingredients to mash into the yolks came down to two things - a small amount of whipped butter and a big glug of Tabasco. Of course the mayo, salt, pepper, scant amount of mustard and a spoon full or two of diced dill pickle drained well to avoid causing a soupy texture are a given.
Anything else is personal preference. Many leave the pickle out. I've never seen deviled eggs on any menu. Egg salad sandwiches are available in some cafes and diners away from the city. I think egg salad is probably the worse of the two, if I had to choose. No amount of mustard, pickle, or mayonnaise can disguise the revolting texture and flavor of a hard boiled egg.
My neighborhood bar has deviled Scotch eggs that are awesome. I would rather have them than egg salad. But R36, Scotch eggs devilled or otherwise are coated with sausage and deep fried. That's a far cry from any kind of egg salad. Any Ohio University grads here? I was surprised to see Bagel Street Deli was still open, and they still have the "Morning After" on their menu.
Only reason I brought it up on this thread was because it uses hard boiled eggs in a breakfast bagel sandwich. They flash steam the sandwich to warm everything through and melt the cheese. R40, it sounds so good that I wish I'd tried it before I stopped eating meat.
Maybe the Beyond Meat or Impossible Burger people can come up with a plant-based alternative that's comparable. I love deviled eggs, but always hated making them because of the difficulty of shelling hard boiled eggs without damaging them. However, now that some stores sell hard boiled eggs relatively inexpensively, I will make them more often for parties or gifts. Egg salad is fine, but a duller taste experience.
For deviled eggs, I like to slice the hard boiled eggs in half, scoop out the yolks, mash them with some Durkees, maybe a tiny bit of pickle juice or relish, then spoon them back into the hollows of the hard boiled eggs and sprinkle with a little paprika. But they are delicious sprinkled with tiny bits of bacon, maybe capers, lots of possible ways to spice them up. My grandmother served deviled eggs made with sour cream instead of mayo and topped with a tiny bit of caviar.
She would also have egg whites filled with minced shrimp salad or crab meat. I've made them with finely chopped pistachios; as an "ala puttanesca" with tomato paste, capers, black olives and anchovies; and with a garlic aioli. Popular during the end of year holidays. I was once at a group lunch where the only sandwich available was egg salad. Egg salad is too controversial to be the only choice. R48, I find the pre-peeled eggs a bit rubbery. If they work for you, great, but you could try this to shell hard-boiled eggs instead:.
First, use older eggs, near the expiration date. This is important. Very fresh eggs simply will not shell easily. This is because, as the eggs sit in your refrigerator, air slowly leaks in under the shell. Bring the water to a boil, turn down the heat and simmer for 12 minutes. I swear I cook them the same way every single time and sometimes they turn green and sometimes they don't.
For best flavor I'd recommend refrigerating the egg salad for at least 30 minutes before serving. But I'd have to admit that it does taste even better the next day. I'm sure it's got something to do with the flavors marinating and becoming stronger and deeper. Jazz up your egg salad if you're feeling it! Feel free to add diced onion or diced celery if you're looking for a crunchy element in this egg salad.
It sounds crazy, but replacing the vinegar in this recipe with pickle juice is actually one of my favorite ways to enjoy egg salad. It gives it a little acidity with that signature dill kick! Also, bacon obviously make everything better and this egg salad is no exception. A few strips of crispy bacon or a handful of crumbled bacon would make this egg salad shine! Keywords: easy egg salad, simple egg salad, classic egg salad, easy egg salad recipe. Delish recipe!
One change I made was to substitute Miracle Whip for all the Mayo. I grew up eating my grandpa's egg salad and he always made it with Miracle Whip - I love that extra tang too! So glad you enjoyed this recipe, Mary Kay!
The egg salad combines the best of both worlds - tangy Dijon and paprika flavored deviled eggs with creamy, delicious egg salad! This is a recipe your family will ask for again and again! Your email address will not be published. Facebook Instagram Pinterest. Table of Contents show. You Will Love This. Storage Tips. More Lunch Favorites. Deviled Egg Salad. What is the best way to hard boil an egg? Sprinkle with paprika, if desired. Similar Recipes. Dyed Deviled Eggs.
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