So we all know how scientific I typically am about my recipes. This one's different...
Okay I was just kidding. I do have some recipes that I'm pretty particular about but this isn't one of them.
Margaret's Amazing Egg Salad
(based loosely on a Betty Crocker Recipe)
Serves about 6 humans.
(count your children accordingly, some days mine are worth 1 human each, sometimes they total 1/4 human...)
Ingredients
18 Eggs, Hard Boiled. (need some help? I made a tutorial.)
Onion (Green, Red, Yellow, Sweet, whatever you've got or like the best)
3-5 stalks celery. (You can include the leaves that aren't decaying if you like)
about 1 cup Mayonnaise
1Tbsp to 1/4 cup Mustard (Dijon or with Horseradish is best)
Paprika
Salt
Pepper
Instructions
- Peel your hard boiled eggs.
- Give them a quick chop or smash. Big chunks are okay. They're delicate so they'll get smashed a little more when you stir things together
- Dice enough onion so you have 1/2 to 1 cup of onion (some folks like it stronger!). Dice the size you like best: bigger for chunky or smaller for creamy
- Note: I like to use the whole onion when I chop an onion. Just easier that way for me. Most average sized onions will give you as much as a full cup of diced onion.
- Chop or slice your celery stalks. Including the leaves adds a nice extra flavor the stalks alone just can't do. Again, size to how you like your egg salad.
- Mix together the veggies and eggs in a large bowl. Just a quick couple tosses.
- Add your Mayo 1/4 cup at a time. Save the last 1/4 cup or so.
- add in as much mustard as you like zing. A little will round out the flavors, a lot will give a nice zip to the whole thing.
- Mix together. Once everything is pretty well incorporated, you can add in that last 1/4 cup of Mayo you were saving until you get the consistency you like.
- Sprinkle perhaps 1 tsp of salt and about the same of pepper and mix. (more or less as per your own tastes or dietary needs)
- Start with 1tsp of Paprika. Sprinkle and mix. Keep adding paprika until the flavor is just the way you like it.
- Note: Roasted or similar paprika gives the best flavor. Plain paprika will also work but you might find you use more of it for a similar amount of flavor.
- Cover and chill for an hour or until the whole thing has come to 45 degrees or so. More chilling time will allow the flavors to blend.
- Serve!
Best ways to serve this stuff:
Just as it is.
As a part of a sandwich (add a few leaves of lettuce, perhaps some tomato...)
KEEP IT COLD. Eggs and Mayo are famous for growing bacteria when they are warm. Keep your stuff in a ceramic bowl and in a tub of ice. Better yet in a closed cooler also. Covered of course. Ceramic will hold the cold better than metal and a cooler will help keep the surrounding air cool and the ice as ice.
