Tuesday, 22 October 2013 22:28

Basics for the most delicious egg salad recipes

The mystery of egg salad recipes

Egg salad - something that seems to be going in and out of fashion even though it is always a popular sandwich ingredient, especially in the US and the UK. But why do egg salad recipes not change, evolve, get away from that mayonnaise? I think in Austria it was in fashion when I was growing up in the early 80s and I almost feel like I haven’t eaten it since. Silly really as eggs in general make such an easy and healthy snack.

The egg – at only 70 calories it provides lots of vitamins and minerals and contains high quality protein and anti-toxicants. For nutritional details you may want to have a look at this chart.

Some egg evolution facts that came before egg salad recipes

Birds and eggs preceded men in the evolutionary chain and East Indian history indicates that wild fowl may have been domesticated as early as 3200 B.C. In Egypt and China fowl have been laying eggs for men since 1400 B.B. and in Europe since 600 B.C. So the egg has been around for a while. How about egg salad?

The invention of the first egg salad recipes

It seems the first person to have mixed mayonnaise with hard-cooked eggs is lost to history. But probably this he or she was French as mayonnaise was first made in France. The sandwich was formally invented in 1762; shortly after the invention of the first mayonnaise sauce, in 1756 so probably someone decided to slather it over sliced eggs thus creating the first of all egg salad recipes.

The variety of egg salad recipes

For some reason most people seem to want to stick to the traditional ingredients of egg, mayonnaise, salt, pepper and maybe some pickles or celery for their egg salad recipes. Well really… things don’t have to be that boring!

The most basic of all egg salad recipes

Boil some eggs (about 12 minutes), strain and put in cold water, peel and either chop, slice or mash with a fork. Add mayonnaise, salt and pepper and voila – most likely this will go into a sandwich.

The beauty of creating your own egg salad recipes

You just need to get thinking outside of the box – or rather – the shell. There are many many creative ways in which you can create your own egg salad recipes. Have a look and you’ll realize what you’ve been missing out on while you were eating that same ole egg-mayo salad.

Ingredients for your new and exciting egg salad recipes

Main ingredients: Smoked salmon, ham, boiled or grilled chicken, turkey breast, canned tuna, tofu, pasta (small shapes), chick peas, boiled potatoes

For that extra crunch: leek, cucumbers, bell peppers, water chestnuts, fresh sprouts, celery, red onion, carrots, zucchini, asparagus, nuts, sautéed green beans, cabbage

Extra vegetables: cauliflower (steamed), broccoli raw or steamed, red beets (canned or fresh and cooked or roasted), sweet corn, peas (canned, fresh or frozen)

Other ideas: avocado, cheddar cheese, parmesan, cottage cheese, fresh mushrooms, anchovies, canned bean sprouts, bamboo shoots

For the pickled twist: Capers, pickles, olives, jalapeno peppers

For that extra flavor/to sprinkle on top: fresh herbs like dill, chives, spring onions, cilantro, basil, parsley

Spices: curry, chili flakes, paprika, dried onion flakes, garlic powder, curry, cumin, dried onion flakes, Tabasco sauce, wasabi powder (or paste), garam masala, Italian herb mix, Mexican herb mix

For a sweet touch: apple (a sour kind), pear, pineapple fresh or canned, orange, dried fruit, strawberries, blueberries

For that dressing: mustard, lemon juice, vinegar, horse radish, yogurt, sour cream, mayonnaise, pesto

Serve on: toast, in sandwich, on pita, on muffins, crackers, bagels

Arrange on: lettuce, spinach, bok choy, lambs lettuce, rocket, bell pepper wedges

Stuff into: tomatoes, mushrooms, egg halves (the white part), partially hollowed avocado halves

Check what’s in your pantry and start off with only two or three ingredients – see how the flavor blend and have fun with your very own selection of super exciting egg salad recipes!

Want to cook more with eggs – you may want to have a look at this site dedicated to… the egg!

Mary Anglberger

I’ve been travelling the world for over 20 years teaching English and am now taking time to follow my passion for photography and writing. I want to share all the things, events and people that have inspired and inspire me and spread those positive vibes all around.

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