At 07:59 PM 3/4/2007, Mimi Bennett-Aronson wrote: So where's the recipe? You're not slipping are you, love?

Egg salad is a strange beast; sort of like meat loaf, you just know when it's right by the look and feel of it. How many eggs you use depends really on how much egg salad you need and what the size of your eggs are to start with.

Then there's the question of how much mayonnaise/mustard/sour cream to use. Part of this is dependent on what texture you want the egg salad to be when done. Me, personally I prefer something coarser and less creamy, but I've seen stuff that looks more like soup than salad - obviously too much matrix and not enough eggs.

All that being said, here goes:

Best-ever Egg Salad (patent pending)
Printer version of this recipe

6-8 large hard-boiled eggs (peeled)
1-2 stalks super-finely chopped celery
(tender and from the heart, w/leaves)
2-4 green onions, super-finely chopped
3 or 4 green olives w/pimentos, super-finely chopped
1/8-1/3 tsp horseradish, depending on strength

other ingredients (amounts will vary, see below):
mayonnaise
dijon mustard
sour cream

I then mash the eggs w/all the veggies and a dash or two of white pepper and a shake of cumin until coarsely mashed, sort of the consistency of large-curd cottage cheese. I don't salt this, as the olives impart enough salty flavor.

Mix in (by hand w/mixing spoon - no machines here):
3 parts mayonnaise
2 parts sour cream
1 part dijon mustard

For 6-8 eggs, tablespoon measurements of the above is about right - you'll be able to tell from the consistency.

Go easy, unless you have more eggs to ass as backup, since you don't want to get things too sloppy.

The above recipe should yield about 6 large sandwiches, depending on the size of your bread.

Now, for a real taste treat:
Try on fresh sourdough bread w/two or three slices of liverwurst,
a slice of red onion and a dash of tabasco sauce.
Garnish with your favorite pickles.

- pax -
Andrew H. Auld

From: Andrew H. Auld Date: Mon, 5 Mar 2007
To: Anglican@stsams.org
Subject: [Anglican] To Mimi,
     as ordered - Best ever egg salad...patent pending

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Scott noted:
Great recipe, but I generally keep the eggs unassed. < ducking >
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Andrew replied:
That should read "to act" as back-up, obviously...