EGG SALAD…IT’S ALL ABOUT THE MOUTH FEEL

Mrs. Hate says “Yowza, baby” on that title!! 

But truly, that is exactly what is deemed an important factor in delicious egg salad, according to The New Best Recipe: All-New Edition, 2nd Edition, pages 121-122.

I came to egg salad late in life, in that I’m not particularly what I’d call “wrapped up” in eating eggs. Deviled eggs are good most any time, every month or so an omelette, or maybe a fried egg, fried ’til it begs for the torture to end, with lots of mustard and cheese on Sunbeam bread and then grilled, is something I might have a craving for once every ten years, but other than that, I’m not an egg fiend.

One day last year, however, I thought “you know, why not be brave, get over the perceived eggy-ness of egg salad, and just make the stuff”.

Here’s what happened…I didn’t use a recipe because I thought it would be so easy to just add a little mayonnaise and some (yuk) sweet pickle relish (which I really pretty much loathe, but seems to be de rigeur in egg-type recipes in the South) and whatever else seemed appropriate and mash it all together.

No matter how many times I tried, the darn stuff never tasted worth a flip. I’m not even sure if some days it tasted better than others; the whole experience was just puzzling and nightmarish and therefore I’ve blocked it.

Salvation came the day I was flipping through The New Best Recipe: All-New Edition. The recipe called for capers, not sweet pickle relish (YES!!), some grainy mustard (yum), some other things I would leave out due to family peculiarities (Mrs. Hate…ever considerate), and this very important statement:

“Eggs diced into small cubes (just under 1/2″) gave the salad the full mouth feel we had been seeking.”

With apologies to a certain blogger (the throw-down here 🙂 )…oh shoot, might as well say it’s Toby at Plate Fodder…who said “The finer you get the eggs, the better your salad will be”, I respectfully disagree.

THIS was part of what had been missing for me…the mouth feel!! Makes perfect sense!! Not too big of a chunk, because then you might think of little baby chicks running around enjoying life and then you’d gag, but not too fine, because then it might coat your tongue like a cross between pureed baby/elder food and something the cat couldn’t digest.

I’ve made this egg salad plenty of times since The Discovery of the Perfect Egg Salad Recipe, Complete with Full Mouth Feel, and I’m not tired of it yet. Just keep in mind that my version uses only:

  • eggs
  • mayonnaise
  • mustard
  • capers

One day I’ll probably get around to adding a few of the things I leave out of the basic recipe, but that would be when the celery- and onion-haters in this household go somewhere for a day or two, and I’m not seeing that happening any time soon. Plus, I refuse to make separate little bowls for each according to his taste; I mean, isn’t celery innocuous enough so that if it were finely chopped into flea-sized pieces it could cause no harm?? The answer here from the other household members is No. Celery is an abomination.

And now, for your gustatory pleasure, the recipe.

 

CLASSIC EGG SALAD

  • 6 hard-boiled eggs, peeled and diced
  • 1/4 cup mayonnaise
  • 2 TBLSP minced red onion
  • 1 TBLSP minced fresh parsley leaves
  • 1/2 medium celery rib, chopped fine
  • 2 tsp Dijon mustard
  • 2 tsp juice from 1 lemon
  • 1/4 tsp salt
  • ground black pepper

**note: I add 2 TBLSP capers (1 of 4 recipe variations for egg salad in The New Best Recipe) and have never chopped or rinsed them as recipe states; I also salt to taste after mixing all together

Directions:

Mix all ingredients together in medium bowl.

Makes about 2 1/2 cups

*****

Now I’m wondering…is there such a thing on WordPress as a definitive smack-down throw-down recipe contest for certain foods?? Where there’s an entry deadline and voting and comments and blahblahblah etc etc etc?? This is called “Mrs. Hate’s mind is wandering”, because I’m a believer in everybody has their own taste buds, what’s sauce for the goose may not be sauce for the gander, one man’s jicama is another man’s bile, and so on and so forth. Therefore, contests are just one of those things that may exist in part to satisfy the gladiator urge in us to WIN!! Or, if we’re sitting on the sidelines all fat and happy (metaphorically speaking), we want to BACK a winner.

Whoa Nelly…I think it’s time to rein my wandering mind in and close with the famous statement by Rodney King: “can’t we just all get along?”.

Radishes and scallions and dill and curry and cilantro and anchovies and bacon and shallots and watercress. All getting along together in the four variations of Classic Egg Salad.

Hated not to share with folks what the other variations included, but “not ganna” type out all the combinations and permutations!! Unless someone requests!! Then I’ll be glad to do it!! Just writing these sentences to enjoy using exclamation points!!

Advertisements

4 Comments on “EGG SALAD…IT’S ALL ABOUT THE MOUTH FEEL”

  1. […] I’ll leave it up to all you good people out there. Try them both {Find her’s here at Egg Salad – It’s all About the Mouth Feel } and judge for yourself. Bear in mind… I’ve got 5 dozen eggs with your name on them if […]

    • mrshate says:

      Who’s keeping score, fellow gladiator??? 🙂

      And I’ll see your 5 dozen and raise you a dozen. My sister’s chickens lay all the time. 🙂

  2. I prefer my eggs grated. I like the little shreds of egg white – they give texture but still maintain enough “stickiness” to be cohesive in the salad. Big chunky egg salad tends to fall out of the sandwich more, IMHO. Fine for a salad plate, but not for a sandwich.

  3. mrshate says:

    How interesting!! I’ve never thought about grating the eggs.

    Re: sandwiches…for some weird reason I’m not crazy about putting the egg salad in a sandwich. I’ll either eat it plain and with crackers or potato chips or put some spinach in a bowl and top it with the egg salad. So large chunks don’t bother me, but I can see where there’s a good chance they’d fly out of a sandwich.

    Thanks for your comment!!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s