I have a confession to make. Until last night, I’d never eaten egg salad. Ever. Never, ever.
The truth of the matter is that I don’t particularly care for mayonnaise-based salads. And I’m not really a plain mayonnaise fan either. If I do add it to a sandwich, it’s spread so thin you can barely tell there’s any there. Globs of it mixed with random ingredients? I don’t think so.
But, that all changed last night when I made Emeril’s “Egg Salad Supreme” from his forthcoming new cookbook, Emeril’s Kicked-Up Sandwiches: Stacked with Flavor.
As a participating blogger in Emeril’s #SeriousSandwich Cookalong, I’m allowed to share three pre-chosen recipes from the cookbook with you. One of those three recipes? Egg salad sandwiches.
I’ll be honest … I thought long and hard about whether to actually make this recipe. I don’t like mayonnaise-based salads … how could I like this? But, I didn’t want to pass up the chance to give you, my dear readers, a recipe from Emeril … so I took one for the team. And you know what? I liked it. I liked it a lot. I guess you could say I had an egg salad revelation!
The only change I made to Emeril’s recipe was the omission of the celery (faithful readers of Rhubarb and Honey know I hate — HATE — celery, so yeah, it had to go). Oh, we also chose to toast the bread before assembling the sandwiches. The result? A delightful, lightly-spiced, slightly creamy, yet still appropriately chunky, egg salad.
I really appreciate that this recipe is mostly egg and little mayo (I actually started with only 1/4 cup because of my mayo aversion, but the 1/2 cup Emeril calls for is the exact right amount). I will amp up the spices the next time we make it though (and yes, there will be a next time). I think you could easily add a full teaspoon of salt and a full teaspoon of paprika without overwhelming the egg and the mustard. And I think using smoked paprika would really kick it up a notch … if I may steal that classic saying from you, Emeril!
Now, The Chef did miss the crunchiness of the celery so I recommend keeping it in if you’re a celery fan. But, you could also substitute capers or even crisp, crumbled bacon (yes, bacon!) to keep it crunchy as well. The Chef also thought the addition of arugula to the sandwich would be nice, and I whole-heartedly agree. Oh, feel free to pick any bread you like too. My mom and I opted for whole wheat, while my dad and The Chef stayed true to the recipe and had theirs on white.
Finally, making this egg salad couldn’t be simpler, and after letting it chill in the refrigerator for just an hour, it was ready to go; you could even quickly make it the morning of, let it chill in the fridge all day, and dinner will be a snap.
Thanks, Emeril, for opening my eyes to egg salad!
Egg Salad Supreme
From Emeril’s Kicked-Up Sandwiches: Stacked with Flavor; reprinted on Rhubarb and Honey with permission from the author and publisher
- 12 hard-boiled eggs
- 1/2 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon hot Hungarian paprika
- 1/4 cup minced shallot
- 1/4 cup chopped green onion or fresh parsley leaves
- 1/4 cup minced celery
- 1/2 cup mayonnaise, homemade or store-bought
- 12 slices white sandwich bread
1. Roughly chop the eggs and place them in a mixing bowl.
2. Add the salt, mustard, paprika, shallot, green onion or parsley, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended.
3. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
4. Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
NOTES: Makes about 3 cups filling, enough for 6 sandwiches. Emeril also provides recipes for homemade mayo (page 309) and homemade white sandwich bread (page 303) in the cookbook as well. Since time wasn’t on my side, I opted for store-bought, but I will be attempting these other recipes soon!
Want your own copy of Emeril’s Kicked-Up Sandwiches? It’s being released on October 16th, but if you can’t wait that long, you can pre-order the book now. I’ll also be giving away a copy of the cookbook so you’ll have a chance to win it too! Stay tuned!
Want to stay on top of all the #SeriousSandwich action? You can keep track by following all of the participating bloggers, the #SeriousSandwich hashtag on Twitter, and/or our Pinterest board as well. You can also follow Emeril on his website, on Facebook, on Twitter, and on Pinterest too.
Until the next #SeriousSandwich …
Full disclosure: For my participation in the #SeriousSandwich Cookalong, I received an advance copy of Emeril’s Kicked-Up Sandwiches cookbook, a jar of Emeril’s Kicked-Up Horseradish Mustard, and Snapware plasticware. Upon completion of the #SeriousSandwich Cookalong, I will receive a $50 grocery reimbursement and a set of Emeril’s cookbooks. However, all of the opinions expressed at Rhubarb and Honey are my own.