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  • Michelle

Egg Salad - Back to Basics 44

We have gotten some good mileage out of our mayonnaises that we made, some lovely dressed salads. This one is a little different, this is an egg salad, which is used as a filling for sandwiches or rolls, or on toast, which is how I had it for dinner and very nice it was too! This is an old-fashioned dish, but I see egg salad sandwiches in the supermarket, ready made, or at the service station, so somebody must be eating them, anyway, egg salad is really easy and I am going to show you how to make a corker.


5 eggs, not too fresh

1 large sweet gherkin, chopped

About 3/4 cup shredded iceberg lettuce

1 spring onion, sliced

3 teaspoons homemade mayonnaise (see post) or tartare sauce (I used the tartare sauce as I wanted the extra flavourings)

First, boil your eggs, we want these hard boiled, but not like golf balls, a firm yolk is all that is needed. To achieve this, put the eggs in a small pot, cover with cold water, bring to the boil, allow to roll around for half a minute, turn off the heat, let them sit in the hot water for five minutes, refresh in cold water to stop the cooking process. Now, slip off their shells, if you have used eggs that are very fresh they will put up a bit of a fight at this stage, eggs that are a week or so old are much easier to peel. Pop them into the fridge or the freezer for a minute to chill, then chop them, do not crush them with a fork or your egg salad will be paste like, a nice chop is better. Pop into a large bowl and combine with the other ingredients, and there you have it. Egg salad. Mmmm. I love egg salad, which is funny as I am not so keen on eggs.

For a light dinner on this hot summers day, Mr T and I had this egg salad on toast with a sprinkle of dried chives and it was just exactly perfect.


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