I'm a plain country cook so nothing fancy here but I always get compliments on my egg salad.
The main ingredients besides eggs is Dukes Mayonnaise. It has to be Dukes because it has a more of a vinegary zest that compliments the heavy egg content.
The other ingredients are always optional or what I have on hand. Sweet pickles chopped up, onion salt, fine black pepper,Frenches mustard have found their way into my egg salad. Sometimes even crumbled bacon gets in there.
I also think the way you chop your eggs up make a difference. Like some chop in chucks, some finely chop, some smash it with a fork, I take a mashed potatoes smasher and press down on the egg making it squeeze through the squares. The mayo dressing seems to cling to the eggs prepared this way without being to chunky or to pasty when spreading on white bread.
The main ingredients besides eggs is Dukes Mayonnaise. It has to be Dukes because it has a more of a vinegary zest that compliments the heavy egg content.
The other ingredients are always optional or what I have on hand. Sweet pickles chopped up, onion salt, fine black pepper,Frenches mustard have found their way into my egg salad. Sometimes even crumbled bacon gets in there.
I also think the way you chop your eggs up make a difference. Like some chop in chucks, some finely chop, some smash it with a fork, I take a mashed potatoes smasher and press down on the egg making it squeeze through the squares. The mayo dressing seems to cling to the eggs prepared this way without being to chunky or to pasty when spreading on white bread.
