Egg Salad

Ever since my lovely roommate Hillary discovered that angel food cakes are not only delicious but not that bad for you, they’ve been making regular appearances in our kitchen. Like most desserts, they are even better at breakfast and serve also as a reliable hangover cure.  So, with her being gone this week I’ve had to figure out what else to feed myself on the weekend, and decided I should probably do something about all the leftover egg yolks we have lying around.


So, what did I make? Mayonnaise. Homemade mayonnaise. I know, there are plenty of other more exciting things I could’ve used those extra yolks for, like chocolate mousse or creme brulee, but last weekend I was craving no-frills deli-style egg salad, the kind served on white bread with a pickle. So mayonnaise those yolks became, and delicious egg salad was the result.

Mayonnaise

Ingredients
2 egg yolks
1 ½ cups of oil (light olive oil or vegetable oil)
2  teaspoons fresh lemon juice
2  teaspoons vinegar
1 teaspoon Dijon mustard
1 teaspoon salt


Separate the yolks from two eggs and beat the yolks rapidly in a medium sized bowl. The magic of mayonnaise is the emulsion you make which enables one egg yolk to hold a whole cup of oil, so  you need to beat them rapidly and add the oil very, very slowly, as if the oil is coming out of an eye dropper.

Add a bit of the vinegar early on,  the acidity helps keep your emulsion more stable.


Continue whisking and adding oil. Your arm should be tired, so here’s a little pump up jam to keep you happy while you work:

Dillon Francis – Que Que feat. Maluca

Each yolk will hold up to one cup of oil. I used about a cup and a half of oil for my two yolks. Season with the rest of your vinegar, lemon juice, and add salt as needed. I added a bit of dijon mustard here as well for flavor.

Egg Salad (Salad)

Ingredients

9 hard-boiled eggs, peeled and chopped
⅓ cup homemade mayonnaise
1 celery rib, diced into small pieces
⅓ red onion, grated
1 teaspoon Dijon mustard
Salt and pepper (to taste)
Arugula
1 tomato (chopped)

To hard-boil eggs:

Place eggs in a saucepan and cover with 1 inch of cold water. When water reaches a rapid boil, cover pot and remove from heat and let stand for 9-10 minutes.

To make egg salad:

Chop eggs, add celery and onions, and mix in mayonnaise a little at a time so you don’t over-do it. Add the rest of the seasonings to taste and serve on a bed of arugula and sliced tomato.

3 comments

  1. Joe

    Gorgeous. What kind of camera do you use btw?

  2. Alipina.

    You should make sammiches! Looks soooo good ! Nice job!

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