Whenever there was a grown-up birthday party at our house, my mother would throw together a selection of cheeses, charcuterie and homemade salads. My favourite thing about this was that she let me help her make the salads. If I remember correctly, she would make either a salmon or tuna salad, and an egg salad. Now, it would be truly nostalgic if I could tell you that this recipe for egg salad was my mothers. But it isn’t. Or maybe it is, but I don’t know for sure. Long story short, I came across this recipe in the latest addition to my cookbook collection: a cookbook from circa 1913. And it made me wonder why there is so much trash in store-bought egg salads. I know, it probably has something to do with shelf life. However, making your own egg salad is not so much work – do you start recognizing a theme throughout my recipes? – and it tastes so much better. This is just a basic version, so add whatever herbs and spices you like to spruce it up a little.
salt + pepper
- Bring the eggs quickly to a boil in a small pan with a lid. Cook for 1 minute. Remove from the heat, and let the eggs sit for 8 more minutes in the hot water. Cool them under running water.
- Peel the eggs, roughly chop them, and mix with the mayonnaise, salt and pepper.