Rosalie's Most Eggcellent Egg Salad
This is a go to when entertaining for a weekend full of houseguests. My son-in-law claims it once cured him of a hangover. It’s delicious on whole grain bread with lettuce and tomato, atop a crisp cracker, or on its own.
One small shallot, thinly sliced
1/4 cup white or apple cider vinegar
1 1/2 t salt
1 T sugar
8 organic farmer’s market eggs
1 celery stalk finely chopped
2 t French Dijon mustard
1/4 - 1/2 cup mayonnaise
1/2 t curry
Stir the salt and sugar into the vinegar until it dissolves. Immerse sliced shallots in the mixture and set aside to pickle.
Bring a large pot of water to boil. Using a slotted spoon, gently lower the eggs into the boiling water, setting down carefully so as not to crack. Boil for 18 minutes. (I love a jammy egg, but for egg salad, I find a thicker yolk makes for a better consistency and is easier to peel and chop.)
Using the same spoon, immediately lower the eggs into a bowl of ice water so they stop cooking.
Peel the eggs once they have cooled. Peeling eggs can be tricky (and annoying) but I find if you can get your thumb under the thin membrane just inside the shell, they will peel easily.
Chop the eggs into uniform 1/2 inch cubes. Add celery, drained pickled shallots, mustard, and mayo. When adding the mayo, start with 1/4 cup and stir. If you like it creamier, continue adding mayo until you reach your desired balance of mayo to egg.
Sprinkle the curry over the salad, add freshly ground pepper and Rosalie’s seasoned salt to taste, and stir until evenly dispersed.
Garnish with chives and/or fresh dill.
For an Eastern Shore summer get together, change out the curry for Old Bay Seasoning.
For a more elegant salad, skip the curry and add drained capers, use less mayo and replace with extra virgin olive oil, (you can actually skip the mayo altogether), top with your favorite freshly cut herbs—I’m thinking tarragon. What about you?