Egg salad with homemade mayonnaise

When I was a kid, egg salad ranked right up there with shots, spankings, and creamed chipped beef on toast. But now I love it.

I made a batch after Easter and again this week, trying to get my recipe just right. I thought a bit about Heidi's notion that you only need a touch of mayonnaise, just enough to wet it.

I think I've got the recipe down. This time I was able to use homemade mayonnaise, my first batch ever. I was stressed because I've heard that the emulsion can very easily break, but it was a cinch in the food processor (though I thought the little motor was going to poop out on me before I got all the olive oil in drop...by drop...by drop). I wanted crunch, which I got from celery and shallot. The former isn't a favorite of mine -- I like the clean fresh flavor it imparts but only in small doses -- so I minced it super fine. Ditto the shallot. I wanted a hint of spiciness, so I used cayenne pepper instead of black pepper. There's also a fruity, peppery kiss from the mayo. Choose your olive oil carefully for that one -- it really affects the flavor.

Egg salad
Makes 3-4 sandwiches

4 hardboiled eggs (12 minutes is how long I cook mine)
1 TBSP mayonnaise (recipe follows)
1 TBSP mild Dijon mustard
1/4 cup finely minced celery
1 TBSP finely minced shallot
salt and cayenne pepper to taste

Smoosh the eggs with a potato masher or a fork. (It's fun -- good for working out your frustrations.) Add the rest of the ingredients and mix well. Taste for seasonings and adjust if necessary.

Homemade mayonnaise
Makes about 1 cup
From The Gourmet Cookbook

1 large egg, left at room temperature for 30 minutes
1 TBSP fresh lemon juice
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp white pepper (it's only for esthetics, use black if it's what you have)
1 cup olive oil

In a food processor, blend the egg, lemon juice, mustard, salt and pepper. With the motor running, add the oil in a s-l-o-w and steady stream. The mayonnaise should be thick and smooth. Refrigerate until needed.

Comments

[Mom]

What? No pickle in the egg salad? At any rate it looks VERY good! I admire your making your own mayo!!

[Catherine]

Nope, no pickle! I like a more savory egg salad, and the shallot provides just a touch of sweetness. It was delicious today with some sliced tomatoes and homemade potato chips.

[sam]

it's funny how that post of Heidi's inspired so many people. I found out that both Amanda and I had made egg slad sandwiches last weekend. And I am sure seeing Heidi's picture put the idea in my head. I didn't read her whole article cos I have my own ideas about what makes a good egg sandwich. Last time I tried smoked paprika from Spain in the mix which was fabulous.

Homemade potato chips?! Well I never.

[Catherine]

I have to say, egg salad made with MSF eggs it's so vibrant and yellow and pretty, you almost hate to eat it!

Yes, wonder who I have to think for the potato chips?

[Amy Sherman]

I thought I was the only one! Egg salad sandwiches are my only childhood food phobia. I have eaten them twice in recent years and they are ok, but I will never, ever love them. Nope. Not happening.

[Catherine]

Your vehemence makes me laugh! It's funny, so many people like eggs and mayonnaise and sandwiches, and they even like deviled eggs, but they don't like egg salad. I don't get it!