Wednesday, July 06, 2016

REAL MEN COOK 29: Deviled Egg Salad

I grew up in a home where we didn't have a lot of money, so my my mom would work hard to make the limited food budget stretch the whole month for lunches when we went to school.  One of the things she'd make was egg salad sandwiches, which I never liked.  I finally got to the point I couldn't eat them and asked her to try something else.  To this day I feel queasy when I think about them.
It wasn't that her recipe was bad, everyone else loved them.  Its that it just didn't work for me.  So when my brother suggested maybe making some for lunches here, I was skeptical.  I wouldn't really be able to eat any of it, and I eat lunch at home more than he does.

But an idea occurred to me: I like deviled eggs.  And the very simple recipe I have for them works well, and is very well-received any time I make them (also mom's recipe).  So I thought: why not make egg salad sandwiches with that recipe?

It turned out super easy.  And it tastes great.  There are two keys to this:
  1. Chop the egg up fine
  2. Keep the ingredients simple
Forget those fussy overworked recipes you see on TV.  Simple, fresh: that's your key.  You keep that in mind, you get good food.

So, what does it take to make this?
  • Eggs
  • Mayonnaise
  • Salt
  • Pepper
  • Mustard Powder
  • Paprika
That's it.  No celery, no onions, no bacon, no onions, no cilantro or eggplant or whatever the heck people put into egg salad.  Just those simple six ingredients.  If your recipe looks like Alton Brown's shopping list, its too fussy and busy.

Just use the recipe linked above for Deviled Eggs to make perfect hard boiled eggs then chop them up and mix in the ingredients.  If you need more specific directions, here's some proportions that worked well for me:
6 eggs, hard boiled
1/2 cup Mayonnaise
1/2 teaspoon mustard powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika

I recommend chopping the eggs up into small bits, a quarter inch or smaller.  That way its more a spread than chunks of white in your bread.  This is key to the recipe and letting people like me who don't like the texture of egg whites (or their extremely mild flavor) tolerate the food. Once you have the parts chopped, mix in the rest of the ingredients and store for a half hour or more in the fridge to blend together.

With enough mayo, you don't even need anything on your bread.  Easy, takes about a half hour or so, and this makes quite a bit; enough for a bunch of sandwiches.  I couldn't even find a good representative picture, because people hack the egg into gigantic bits and don't use paprika even in the simplest recipes.

*This is part of the Real Men Cook series.

1 comment:

Celestial Allan said...

To subdue the hard-boiled eggs, after cutting them in halves, I use a hand-held potato masher.