6 New Ways to Think About Egg Salad

How many different ways can you make egg salad? The Daily Meal editors investigate

Jane Bruce
How do you serve your egg salad?

Egg salad is a hot or cold thing for people. There are the people who love egg salad, and then there are the people who don’t.

Some people can’t stand eggs; some people can’t stand them hard-boiled, and there are some who absolutely despise the whole mayonnaise-and-mashed-up-hard-cooked-egg idea. But for those egg salad-haters who like eggs, hard-boiled and all, it’s usually because they think it’s downright boring.

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At least those were the reactions we received this past week when we challenged everyone to an egg salad SWAT. This challenge received very few participants, but for those who did compete, they were encouraged not only to make their ‘best’ egg salad recipes ever, but also to think about how they serve their egg salad, and with what.

Sure, there was definitely an element of creativity with the recipe, but this week’s participants revealed some very unique (albeit few) ideas for how to enjoy the controversial salad.

There’s Social Media manager Nathan Cyphert’s recipe that’s not a sandwich, but crunchy little bites of wonton wrapper, bacon, and his special egg salad concoction. And then there’s Assistant editor Tyler Sullivan who throws a curveball at us with not one, but two salads in her sandwich – and she makes it spicy with Sriracha. Lyndsy Hasset pulls a double-time salad on us, too, with egg salad and potato salad, but she seasons hers with dill, mustard, and cayenne pepper, and then serves it in a steamy artichoke.  

Interestingly enough, though, the one egg salad recipe that stole the spotlight was Recipe editor Will Budiaman’s.  Will’s egg salad recipe is basic; adding the flair of classic French cooking to the commonly perceived ‘boring’ sandwich salad. He skips the store-bought stuff and makes his own saffron aïol to serve as the binder, and then he mixes in cornichons for salt, herbs de provence for seasoning, and shallots for a mild touch of flavor. Served on a fresh, crispy baguette, his egg salad rocks, which is why it’s the winning recipe this week. See, egg salad doesn't have to be boring. 

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce


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1 Comments

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The best hint I got was to use dill relish instead of sweet relish. Then I just go through my spice rack and add whatever would seem to go with eggs, along with a bit of Tobasco and brown mustard.

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