Egg Salad Framework
The classic deli salad broken down into it’s component parts.
By Keith McBrayerPhotography by Damm Cabrera
This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
This quick and delicious egg salad can be made for a protein filled lunch or snack. Adjust the ratios to your taste!
Keith McBrayer
CREATOR
Ingredients
2 parts protein
- hard-boiled eggs4-5
1 part aromatics
- onions, diced~30 g
- celery, diced~30 g
- scallions~30 g
1/4 creamy
- mayonnaise~15 g
- olive oil~5 g
1/8 part acidic & flavor adjusters
- mustard~10 g
- lemon juiceto taste
- saltto taste
- black pepperto taste
Serve with
- crackers
- sandwich bread
Method
Step 1: Prepare ingredients
Hard- the eggs if you don’t have any and prepare any crunchy aromatics.
Grab any flavor adjusters you want to use.
Step 2: Toss & mash together
Add all components to a bowl and mash together until well combined and creamy to your desired texture.
Taste and adjust with more salt and acid (lemon juice or vinegar) as needed.
Serve on a sandwich, with crackers, or as a side dish.
FAQ
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