3 Ways to Make the Best Egg Salad of Your Life

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All recipes make 8 portions
*Classic American Deli Style Egg Salad*
▪24 large eggs
▪6-7 quarts (5-6L) water
▪Ice
▪Warm water
▪Paper towels
▪250g (1c) mayonnaise
▪45g (3T) Dijon mustard
▪15g (4T/1 Clam shell) minced chives
▪15g (3T) chopped dill
▪25g (5t) white distilled vinegar
▪15g (4t) sugar
▪10g (2t) salt
▪5g (2t) black pepper
▪5g (2t) paprika
▪15-20g (2 stalks) finely chopped celery
▪Nice sourdough bread
▪Durkees famous sauce
▪Green leaf lettuce

Instructions:
1 Fill a very large pot with 6-7 quarts of water and bring it to a boil.
2 Carefully lower eggs into the boiling water using a spider or long spoon to prevent cracking.
3 Set a timer for 13 minutes for large eggs (adjust time for medium or jumbo eggs).
4 After 13 minutes, remove the pot from heat and add ice (as much as will fit into the pot) to stop the cooking process.
5 Drain some warm water from the pot, add more ice, and run cold water over the eggs for 2-3 minutes or until the warm water is circulated out of the pot
6 Peel the cooled eggs under warm water, cracking them in several places to make peeling easier. Pat the peeled eggs dry to remove excess moisture.
7 Set aside 8 of the eggs. Reserving their yolks for later.
8 Press the remaining 16 eggs through a wire rack to “dice” them evenly.
9 In a separate bowl, combine mayo, Dijon, minced chives, chopped dill, vinegar, sugar, salt, pepper, paprika, and chopped celery.
10 Smash 6 of the reserved egg yolks into the mayo mixture and stir until well combined.
11 Gently fold the mayo mixture into the diced hard boiled eggs until evenly coated.
12 Crumble the last 2 reserved egg yolks into the mixture to absorb excess moisture and provide texture.
13 To make each sandwich, spread Durkees famous sauce onto two slices of sourdough bread.
Add washed green leaf lettuce on one slice of bread and spoon 3-4 large spoonfuls of egg salad on top.

*Avocado Green Goddess Egg Salad* (makes 2x what you’ll need for the eggs salad):
▪450g (2c) mayo
▪60g (4c) spinach
▪15g (¾-1c) fresh dill
▪5g (1/2c) fresh tarragon
▪50g (2c) fresh parsley
▪3 cloves of garlic
▪12g (2 1/2t) salt (for dressing)
▪20g (1T) honey
▪24 eggs
▪2 avocados (look for aovs that are mostly ripe, but not super soft)
▪8g (1 2/3t) salt (for egg salad)
▪Juice of 1 lemon
▪15-20g (4T/1 clam shell) chives
▪Olive oil
▪Fresh croissants
▪Arugula (dressed with olive oil and a squeeze of lemon juice)

Instructions:
1 Add mayo, spinach, dill, tarragon, parsley, garlic, salt and honey to a food processor and spin for 30 seconds or until ingredients are broken down and the sauce is mostly smooth.
2 Transfer half (about 300g) to a storage container (for green goddess dressing throughout the week) and the other half into a bowl to finish the egg salad.
3 Press eggs through a wire rack to “dice”
4 Finely mince chives and add to egg bowl
5 Medium dice the flesh from two avocados (about 300g) and add to egg bowl.
6 To that, add 8g salt, juice from 1 lemon, and gently fold to combine.
7 Add 3-4 spoonfuls onto a nice flaky croissant and top with dressed arugula

--
*Japanese Tamago Egg Salad*:
▪24 hard-boiled eggs
▪225g (1c) Kewpie mayo
▪15g (3t) salt
▪25g (2T) sugar
▪50g (1/4c) rice vinegar
▪15g (1 tsp) dashi powder
▪Shokupan (Japanese milk bread), sub thick sliced white bread

1 Add yolks from 24 eggs into food processor along with mayo, salt. Reserve whites for later.
2 Stir dashi into rice vinegar and add into food processor. Spin until creamy.
3 Add egg sauce into a bowl, top with a wire rack and press reserved egg whites through rack to “dice”. Gently fold to combine.
4 Add to thick sliced shokupan bread or thick cut white bread

DIY KEWPIE:
▪1 egg
▪75g or 1/3c rice vinegar
▪5g or 1.5tsp salt
▪5g or 1 1/4tsp granulated sugar
▪1-2g or 1/2tsp msg
▪325g or 1 1/2c neutral oil (canola etc)

CHAPTERS:
0:00 Classic American Deli Style egg salad
4:50 Cleaning up my kitchen
5:46 Green goddess egg salad
8:03 Japanese Tamago style egg salad

#eggsaladrecipe #eggsalad #eggsaladsandwich

[stcenturyrambo]

isnt it easier to just transfer the eggs to an ice bath than dumping 800 ice cubes into boiling water?

[SinisterMD]

My wife discovered the absolutely best method to cooking eggs because it's easy and works every time. Use a steamer basket. Get water to a rolling boil and then drop the eggs in while on top of the steamer basket. They water can't drop in temp due to submerged eggs so the timer will always give the same results because the steam will be what's cooking them. Soft boiled about 8-9 minutes and hard boiled 11-13. Once you find exactly what you like it's just fire and forget. Dunk them in ice water when they're done and peel. Perfection.

[SuperPeachGuy]

The duality of the efficiency with the wire rack cutting and the inefficiency and water waste of not making separate ice baths

[kiligir]

Thank you for peeling at least 72 eggs for this content. A real unsung hero.

[LePetitNuageGris]

Oh my goodness, that wire rack is a GAME CHANGER. Thank you!!

[The_Chef]

A year ago I made Japanese style egg salad with a mayonnaise that used sweet, smoky, and numbing aroma oil. It didn't last a day. Normally I only see feeding frenzies like that when the staff meal includes carnitas or longanissa, but the bowl was scraped clean by bread and tortillas by the time we were done with it. I'm saving it for my own casual eating place which I hope to open by 2030.

[Garrett]

Man sacrificed a delicious egg salad bite to promote the sponsor. Props.

[ChristianPinoC]

I just throw the hot water and fill the pot with cold water. Simple and efficient.

[wormhats]

I don't even make comments on youtube. This might be the first time ever. I just need to say that wire rack trick is genius and I love you for it

[slkendall]

I use half whipped cream cheese, half mayo for less wet egg salad

[azilbean]

Blending the yolks separately to make different flavored sauces to dress the egg whites is brilliant!😮❤

[Jeff-yeso]

honestly a cooking channel getting a cleaning sponsor is pure genius, great recipes btw!

[Slinkwater]

Playlisting this NOW. Egg salad is one of my favorite lunch preps 😋

[mmmmmmmtoast]

If you don't have a wire rack, what i used to do in the deli I worked at is take an egg slicer and just slice the egg, turn it 90 degrees, and slice again. You end up with longer egg bits this way but its pretty fast and efficient and all the pieces are the same size

[vlbjofs]

My instant pot for 4mins is the best method I have found. Easy peel❤❤

[deborahsimmons]

Absolutely the best classic egg salad recipe I have ever had. I used modena white vinegar instead of white distilled good golly!!! My husband finished the rest off and licked the bowl!!! Thanks B boy, whenever I see you post a recipe I am looking for I jump at it. Every single recipe of yours I have made from corned beef to one pot spaghetti has off the charts delicious. I cannot say that about other chefs I follow. Thank you! You are awesome!

[laurietarawa]

Thank you for showing the importance of temperature shock for the eggs, many cooks feel there is no use for it. They'll learn.

[samgrant]

How funny I made some this morning - from the UK the trick is to add a tiny splash of dark malt vinegar (rather than distilled white vinegar). I put in some dill too today, but chives are excellent, but no celery. I'll try the paprika next time. You should try the pepperiest watercress you can get your hands on instead of lettuce - that's a trick from Fergus Henderson from St. John who makes an epic egg salad sandwich.

[kpnitrl]

Forget the egg salads... That wire rack egg dicer trick is the bomb!

Oh, the recipes are good too. ☺️

[brianhopkins]

the one thing that a instapot is really good for is making hard boiled eggs. (5/5/5/5) They all work time after time.