Thursday, December 12, 2013
This morning one of my like-minded friend went on about how easy it is to make your own mayonnaise for an egg mayo sandwich. Said sandwich was so tempting he ate his packed lunch way before brunch hour. Now I'm reminded of this egg salad made quite a while ago by chance. Reading one of Heidi Swanson's many tried and tested recipes and voila, how refreshing it was to find a gem that uses yogurt!
Those of you who
As Heidi put it, the key is not to kill the eggs. Powdery yolks will not work for this application, so keep give sunny center some love and guarded restrain. Set yet still soft. I've learned to enjoy this level of doneness with anything calling for boiled eggs - scattered over fresh greens and lightly dressed with honey mustard, with nasi lemak, or the ever crucial soy sauce marinated syoyu tamago to go with a bowl of hot ramen soup.
The best thing about this discovery - the freedom to experiment with your favorite flavors. Celery is milder than scallions. If you have some shallots lying around, they work too - raw if you're like me, fried will up the umami factor and play down the sharpness. A bit of whole grain mustard, as an ode to the ditched mayo. A dash of smoked paprika for some heat but I bet sumac will be great too. Your creativity being the only limit, an egg salad will never be soggy and boring again!
Best Egg Salad
Recipe modified from this 101 Cookbook's Egg Salad Sandwich.
Yield: If it's up to me, not enough egg salad. This fills about 4 sandwiches.
- 6 large eggs, room temperature
- 1-2 tablespoons full fat/Greek yogurt
- Salt and pepper
- 2 stalks scallions, thinly slices
- 1/2 bunch chives, chopped
- 1/2 teaspoon whole grain mustard
- 1/4 teaspoon smoked paprika
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for about 6-7 minutes. Immediately place the eggs into a big bowl of ice water for about 3-4 minutes. Crack and peel each egg, place in a medium mixing bowl.
Add 1 tablespoon of the yogurt, a few generous pinches of salt and pepper, and mash with a fork. Mix just enough to break down some of the eggs, leaving some bigger pieces for texture. The soft yolks will add to the moisture, add more yogurt only if necessary.
Stir in the scallions, chives, mustard and paprika. Taste, and adjust the seasoning, adding more salt and pepper if needed. Spread over toasted sourdough or buttery croissant for complete satisfaction.
Life Is Great explores the incredible world of food and cooking. We hope to share with you our most delicious moments and inspirations.
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
Julia Child (Mastering the Art of French Cooking)
“Life is short. Live your dream and share your passion.”
- Kong Bak Pau (扣肉包)
- Pandan Chiffon Cake (Improved)
- Crispy Fried Egg
- Tamago Kake Gohan (卵かけご飯)
- Strawberry Pie
- One Pot Chicken Rice
- Bak Chor Mee (肉脞面 - Minced Pork Noodle)
- Hakka Salted Egg Steamed Pork (咸蛋蒸猪肉)
- Best Egg Salad
- Blood Orange Chiffon Cake
- Chocolate Peanut Butter Cake
- Hong Kong Part III
- Hong Kong Part II: Zongzi/Bakchang (粽子/肉粽)
- Caffè HABITŪ (the table) at G.O.D. Causeway Bay, Hong Kong
- Hong Kong Part I
- Australia 2010 Part 1: Melbourne
- Bourke Street Bakery, Sydney
- Il Fornaio, St Kilda
- Queen Victoria Market, Melbourne