Egg salad
Egg salad has a special place on Central European open faced sandwiches and also shines in simple sandwiches for picnics and work lunches. It feels like spring and Easter thanks to boiled eggs, yet it is a year round favorite on good bread.
Ingredients:
- 1 onion
- Salt and pepper
- 6 boiled eggs roughly diced
- 250g / 8,8oz / 1,1cup mayonnaise
- 3 tbsp. pickle juice
- 4-5 pickles diced or roughly grated
Recipe steps:
- Put the cut eggs, onions, cucumbers, mayo and a couple of spoonfuls of pickles in a bowl.
- Salt, pepper and stir. Be careful with salt, as the pickle lure is also salty.
- Leave to cool in the fridge for at least one hour.
- Served with fresh pastries (such as homemade bread).
Ingredients and balance:
The foundation is well cooked eggs, good mayonnaise and pickles for brightness and bite. Onion brings gentle heat and you can switch to shallot or scallions for a softer profile. Pickle brine seasons the dressing, so add salt with care. Replacing part of the mayo with sour cream or thick plain yogurt lightens the texture while keeping it creamy.
Technique notes:
Cool the eggs before chopping so the whites stay bouncy and neat. Dice pickles and onion finely and blot excess moisture so the salad does not thin out. Stir the dressing first by mixing mayonnaise with brine and pepper, then fold in eggs and vegetables to keep pleasant chunks. Rest the salad in the fridge for at least an hour so the flavors settle and the seasoning evens out.
Variations and ideas:
Fresh chives, dill or flat leaf parsley add a clean herbal note. A teaspoon of Dijon mustard sharpens the taste and a little sweet paprika brings color. Small cubes of good ham make a deli style version, while chopped capers turn it into a festive spread. Spring radishes lend crunch and a touch of celery leaf or finely diced celery works well in summer. A few drops of lemon juice with a pinch of sugar create a balanced contrast together with the pickle brine.
Serving:
Spread on country bread or a soft roll and finish with chives and a slice of pickle. It works in crisp lettuce sandwiches, stuffed tomatoes or as a filling for puff pastry shells. For canapés use thin layers and a tiny herb garnish.
Storage and safety:
Keep the salad refrigerated in a clean sealed container and enjoy within 2 to 3 days. Do not leave it out at room temperature for long. If you make your own mayonnaise consider using pasteurized eggs and keep ingredients well chilled while you work.
