The Garden & Saucier
"My Way" Egg Salad
The Strategy:
My egg salad is all about texture: eggs chopped very small and folded with crisp cornichons, celery, green onions, and fresh dill. Spoon it into a tomato sliced open like a flower, roll it in a tortilla, or, my favorite, pile it on rye.
Ingredients
- 4 large eggs (older eggs are better than fresher ones here)
- 4 to 6 cornichons, finely diced, about 2 tablespoons
- 2 to 3 green onions, finely diced, about 2 tablespoons
- ½ celery rib, finely diced, about 2 tablespoons
- 2 tablespoons chopped fresh dill
- ¼ cup mayonnaise
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
Instructions
- Place the eggs into a pot with a lid and cover the eggs with water. Cover the pot and bring to a boil over medium-high heat.
- Once the water is boiling, turn off the heat.
- Keep the lid on the pot let sit for 11 minutes.
- Remove the lid and transfer the eggs to a bowl filled with ice water. Cool the eggs to room temperature.
- Peel the eggs. Chop them into very small pieces and place into a bowl.
- Add the cornichons, onions, celery, and dill.
- Fold in the mayonnaise.
- Season with salt and pepper and stir one more time.
Thing to Note:
Now that you have egg salad, here are some ways to make the most of the most:
• Spoon egg salad into a tomato that is sliced to open like a flower.
• Layer egg salad onto a flour tortilla, adding arugula leaves and thin slices of pickled red onion. Wrap it up for an egg salad wrap like none other.
• Here’s my favorite: Slather some mayo onto a piece of rye bread. Spoon egg salad on top of the mayo and add a thick slice of Swiss cheese. Add a thin slice of tomato and slather a bit more mayo on a second slice of bread. Place that on top of the cheese (mayo side down of course) using your hands to mush the sandwich together. Yum oh yummm!
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The Heart of the Table
There is immense comfort to be found in the familiar rhythms of making a classic, deeply satisfying egg salad. Sharing this beautifully elevated, nostalgic sandwich with a close friend is a gentle reminder that the most meaningful, restorative moments in life often come from the simplest, most deeply cherished traditions.
Neighborly Grace
- THE PRESENTATION: Do not relegate this to a plastic tub. Serve it piled high on a thick slab of toasted dark rye bread, layered with high-quality Swiss cheese and perfectly ripe tomatoes, presented on a heavy wooden board. Alternatively, serve it elegantly spooned into a hollowed-out, cross-cut heirloom tomato for a lighter, carb-free option.
- THE POUR: A crisp, high-acid white wine, such as an unoaked Chablis or a sharp Sauvignon Blanc. The acid cuts beautifully through the rich mayonnaise and fat of the egg yolks while complementing the dill and cornichons.
- THE VIBE: Timeless, comforting, and elevated. This is the perfect centerpiece for a bright, casual afternoon luncheon served on the veranda, turning simple ingredients into a luxurious, satisfying experience.
