Dog3 > wrote in
1:

> I am going to try some of these suggestions next time. How does
> everyone do their egg salad? I do not make it often and do not have
> a down pat recipe. I'll remove the yolks and do a large dice on
> them, same with the whites, gently mix together. Then I'll add mayo,
> small dice of celery, miniscule dice of onion and a small pinch of
> cayenne pepper. Stick in fridge for an hour and then eat all of it.
> How does everyone else make their egg salad?
>
> Michael
>
>

No garlic? I like a little bell pepper in my egg salad



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"Hahabogus" > wrote in message
...
> Dog3 > wrote in
> 1:
>
>> I am going to try some of these suggestions next time. How does
>> everyone do their egg salad? I do not make it often and do not have
>> a down pat recipe. I'll remove the yolks and do a large dice on
>> them, same with the whites, gently mix together. Then I'll add mayo,
>> small dice of celery, miniscule dice of onion and a small pinch of
>> cayenne pepper. Stick in fridge for an hour and then eat all of it.
>> How does everyone else make their egg salad?
>>
>> Michael
>>
>>
>
> No garlic? I like a little bell pepper in my egg salad




I like some sliced ripe olives too.

Dog3 wrote:

>
> I am going to try some of these suggestions next time. How does
everyone do
> their egg salad?

My version of egg salad is simple. I remove and cream the egg yolks
with the mayo; chop the whites (not a fine chop....the whites are
clearly recognizable). Chop a small amount of celery and a very small
amount of onion. Add a small amount of salt, maybe a small amount of
cayenne (depends on my mood). Mix the egg-mayo with everything and put
in the fridge for an hour or more. Serve with a selection of olives on
the side and a few pieces of dark rye bread.

Mac

Michael wrote:

> How does everyone do their egg salad? I do not make it often and do not
> have a down pat recipe. I'll remove the yolks and do a large dice on them,
> same with the whites, gently mix together. Then I'll add mayo, small dice
> of celery, miniscule dice of onion and a small pinch of cayenne pepper.
> Stick in fridge for an hour and then eat all of it. How does everyone else
> make their egg salad?

I leave out the cayenne (and garlic, which was mentioned in a later post).
I add a little bit of cider vinegar, mustard, and finely-crumbled bacon. I
might sprinkle it with chopped parsley or paprika. Olives aren't amiss
either, they're just not a "must-have".

Bob

Dog3 wrote:
>
> I am going to try some of these suggestions next time. How does
everyone do
> their egg salad?

I'm pretty muich a purist. Mash boiled eggs with a fork, add a couple
T's Miracle whip, a squirt of Plotchman's mustard, a grind or two of
black pepper, salt to taste, sprinkle of celery seed and chopped celery
including leaves. Keeps well in fridge - wonderful on saltines.

-L.

On Mon 14 Feb 2005 12:23:22a, -L. wrote in rec.food.cooking:

>
> Dog3 wrote:
>>
>> I am going to try some of these suggestions next time. How does
>> everyone do their egg salad?
>
> I'm pretty muich a purist. Mash boiled eggs with a fork, add a couple
> T's Miracle whip, a squirt of Plotchman's mustard, a grind or two of
> black pepper, salt to taste, sprinkle of celery seed and chopped celery
> including leaves. Keeps well in fridge - wonderful on saltines.
>
> -L.
>
>

That's almost my formula, but I use mayo and add a little minced onion.

Wayne

Dog3 wrote:
>
> I am going to try some of these suggestions next time. How does everyone do
> their egg salad? I do not make it often and do not have a down pat recipe.
> I'll remove the yolks and do a large dice on them, same with the whites,
> gently mix together. Then I'll add mayo, small dice of celery, miniscule
> dice of onion and a small pinch of cayenne pepper. Stick in fridge for an
> hour and then eat all of it. How does everyone else make their egg salad?
>
> Michael

I hate to say this, but after years of fiddling around with egg
salad recipes, I have gone back to the basics (after tasting it
that way when I made it for my daughter): eggs, mayo (was
Hellman's, dunno what I'm going to use now), salt, and (for me)
freshly ground black pepper. Maybe with lettuce. And there
should be barely more mayo than is necessary to get the mixture to
stick together. I hate egg salad that is gloppy with too much
mayo.

--
Jean B.