I've made egg salad before. Who hasn't? But honestly, I've still been looking for the best egg salad. The one that made me stop looking for egg salad recipes because I had found the magical answer. Am I the only one who does this? Probably.
This egg salad is a mish-mash of a recipe from Emeril Lagasse, the insistence of an Aussie on a cooking forum that egg salad HAS to have curry powder, and a bunch of fiddling of my own. And I think I have found my egg salad nirvana. I could eat this on a piece of toasted Pepperidge Farm Italian bread for lunch every day. Well, at least for a week. And no, Pepperidge Farm isn't paying me to plug their bread. But they could (hint hint).
Egg Salad Supreme
Adapted from Emeril Lagasse
6 large eggs,
hard-boiled
½ teaspoon dry
mustard
¼ teaspoon hot
Hungarian paprika
½ teaspoon curry
powder
½ teaspoon celery
salt
¼ cup celery,
finely chopped
2 tablespoons
capers, drained
2 tablespoons
chives, finely chopped
¼ cup mayonnaise
2 pieces bacon,
cooked and crumbled
Roughly chop the
eggs or mash with a fork and place them in a mixing bowl. Add the mustard, paprika, curry powder,
celery salt, celery, capers, and chives.
Fold in the mayonnaise and bacon pieces.
Stir with a rubber spatula until very well blended. Cover and refrigerate at least 2 hours before
serving.
Makes 4 servings
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