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Well, it could have been worse

I actually did some cooking yesterday and the results weren't a complete disaster. I don't remember if I actually made an entry about this or if it was simply a conversation I had with someone, but I've had a long and secret affair with egg salad. In my brain, whenever someone mentions egg salad, there's a single neuron that lights up and starts jumping up and down saying 'Me Likey!' over and over. The odd part of it is that I've probably only had egg salad a couple times in the entire life. I don't even remember specific instances where I've eaten it now. I can only assume I must've run into it at pot-luck sort of meals or perhaps back when I was still in grad school and someone bought one of those mixed sandwich trays for a meeting. All I can say for sure is I think I like egg salad a lot and I think I have a mental impression of what it's supposed to taste like.

Despite my positive view of egg salad, I've never tried to make it on my own. I've never even ordered it when out at restaurants. A week ago, I decided to go online and search around for egg salad recipes. I was pretty surprised at how easy it seemed to be. The only for certain ingredients seemed to be eggs and mayo. Everything else was optional depending on what type of egg salad you wanted to make. Since Shelley was over yesterday and was planning to go to the supermarket anyway, I added a bunch of items to her shopping list and decided that I would try to make egg salad for the first time. I decided to keep things simple so the only ingredients that went into the thing were eggs, bacon, mayo, salt, pepper, and some relish. I'm not sure exactly why I went for the relish other than it seemed like it would be a good fit to my mental taste buds.

Since I actually didn't follow any of the recipes exactly, nor did I even have any of them handy at the time, I made a lot of random judgment calls about things like how finely the eggs should be chopped and how much of each ingredient should be added. Really, I just started chucking things into a pot and mixing it around. I tasted it as I was making it and after I had the finished product, and it just didn't seem right perfect. I mean, it's an egg salad for sure and it tastes like an egg salad, sort of, but it doesn't seem as good as I remember. Maybe it's because I didn't add any spices to it other than salt/pepper, or maybe it's because my sister refused to buy me normal mayo and instead got the light stuff. I dunno.

I woke up around a hour ago and went downstairs to slather some of the egg salad on slices of worthless white bread. I just finished eating one and I still feel sort of meh about it. It's really sort of disappointing. It's not bad or anything....it's just not as good as I hoped.

Any suggestions for things I could toss into it to make it better? I figure any new ingredients would just fold into the mix pretty well.



( 13 comments — Leave a comment )
Feb. 9th, 2009 12:29 pm (UTC)
green onions?
Feb. 9th, 2009 12:44 pm (UTC)
Yeck. Green onions = bleh.

I only eat onions in general if they've been cooked to hades and are falling apart. I don't think I've ever found a way where I actually like green onions.
Feb. 9th, 2009 12:29 pm (UTC)
When I make egg salad I usually put chopped celery in it. I also use garlic powder and a small amount of mustard.

Usually mine is something like 6-7 hard-boiled eggs, 1/3 cup mayo, 1 tablespoon dijon mustard, 1 tablespoon relish, 1-2 stalks of celery finely chopped. Also add garlic powder, salt, and pepper to taste. Most of the measurements are to taste though as I tend to add or subtract based on how it's looking as I'm putting it all together.

Last thing, I rarely if ever eat it after making it as in most cases egg salad is one of those things like salsa where it needs to sit in the fridge for 2-3 hours for all the flavors to mix together.

Help this helps, I tend to ramble. :p
Feb. 9th, 2009 12:43 pm (UTC)
I only remembered the celery afterwards when I was already mixing it all together. I had planned to add some, finely chopped, because I had always liked celery in tuna salad and I figured egg salad was close enough.
Feb. 9th, 2009 12:47 pm (UTC)
Celery itself may be the flavor you're missing then as it's pretty common in egg salad and it's a pretty distinct flavor. :)
Feb. 9th, 2009 01:16 pm (UTC)
Celery doesn't even have a taste, does it? I was thinking of adding it more for the texture than anything else. My sister felt that what was needed was cayenne.
Feb. 9th, 2009 10:14 pm (UTC)
It does have a taste a distinct one but it's not a strong taste. You can also buy both celery seed and celery salt as spices to get the flavor as well.

Feb. 10th, 2009 10:35 am (UTC)
In the end, it tasted better after i had left it in the fridge overnight. I ate some pre-made sandwiches that werne't as good, but when I scooped it out of the container it was better. I think the whole resting and mixing did improve it.
Feb. 9th, 2009 01:37 pm (UTC)
I would have left the relish out and wouldn't even dream about putting celery and other crap in it. That can't possibly be real egg salad.

I like to add a small amount of brown grain mustard and then paprika in addition to a bit of salt and pepper (I prefer white pepper).

Egg salad is my favorite for sandwiches and I am very particular about the taste, so much so that I will not ever order it out. Keep trying until you find a combination that you love.
Feb. 10th, 2009 10:37 am (UTC)
In most instances, my favorite sandwiches just involve random slabs of lunchmeat. I'm pretty partial to bologna as a cheap filler meal. If cost were no object, then some nice pepper encrusted pastrami is fantastic.
Feb. 9th, 2009 04:10 pm (UTC)
Celery is one of those things that doesn't seem to have a taste but yet adds to things. Example - chicken broth tasts MUCH better if celery is cooked with the chicken.

I was going to suggest paprika. I'm pretty sure I've heard of it being added to most the egg salad recipes. I hate mayonaise, so although I would really love to try egg salad, there would be nothing to hold it together.
Feb. 10th, 2009 10:34 am (UTC)
In the end, I think just letting it sit improved it. It seemed to taste better after a day in the fridge than right after I made it, so I think oblivion_moon was right. I'll give paprika a look if I ever decide to make another batch.
Feb. 10th, 2009 11:56 am (UTC)
( 13 comments — Leave a comment )


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