The farm chickens are going to be annoyed if you mix their gorgeous eggs with low-quality ingredients when you make egg salad.
I use an olive oil mayo and Greek yogurt combination in my egg salad to keep things light without loosing the creamy texture. Recently tried a vegan mayo that tasted the same and it doesn’t seem to linger in the belly the way oil mayo does.
If you have never used white pepper, this is a worthwhile item to add to your spice drawer. It works great with milder flavored foods when you don’t want to overdo it with black pepper. Especially if you don’t want to see the black flecks in the finished product. Try white pepper here on your egg salad. I also use it on my real tuna salad. It is quite peppery so a little goes a long way.
Fresh dill is kinda key on this egg salad. If you can’t find any, substitute 1/2 tsp dried.
I love an egg salad sandwich on pumpernickel or rye..unless there is a fresh croissant in the house.
- 8 farm fresh eggs
- 1/4 cup olive oil mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tbsp Dijon mustard
- 1 tbsp shallot, diced
- 1/4 cup celery, thinly sliced or diced
- 1/2 tsp white pepper
- 2 tsp fresh dill, chopped
- Place the eggs in a pot and cover with water. Bring to a boil and continue to cook at a full simmer for 10 minutes once water boils. Drain and rinse with cold water (I just carefully pour out the boiling water and run cold tap into the pot). Let the eggs sit in the cold water for about 5 minutes then peeled and roughly chop.
- Meanwhile, mix the mayo, yogurt and Dijon mustard in a medium mixing bowl. Season with salt and white pepper. Stir in celery and shallot. Refrigerate until eggs are ready.
- Add chopped eggs and mix thoroughly. Add dill and stir gently. Refrigerate for at least 2 hours.
- Sandwich prep: I love dark pumpernickel or rye with egg salad, but any quality oatnut bread is also delish. Toast the bread lightly. Topping ideas: Alfalfa or broccoli sprouts, shredded carrot, arugula, romaine or bibb lettuce.