I have been working on a recipe for egg salad. I do not want to use store-bought mayonnaise due to the unhealthy oils in the mayonnaise. Homemade mayonnaise is too much trouble to make. So how does one make egg salad creamy?
I came up with what I call an un-recipe: I suggest the ingredients, and you decide the amounts. Just about everything is optional. Well, not the eggs. Using real salt is a good idea, too (basically, use unrefined salt, not the kind that is all white — that stuff is like eating glass). There really is a brand called Real salt that I like and was recommended to me by a friend, but you can use any kind of unrefined salt.
3 – 5 hard-boiled eggs
1 soft-boiled egg (adds to the moisture and creaminess)
Real salt (unrefined)
Choose 1 or 2 or more:
Chopped sweet onion
Possible herbs (chop finely):
Parsley, sage, basil, dill, chervil
Mustard, tehina, water, lemon juice, cold-pressed olive oil
Spices (optional): cumin, paprika, chili powder, turmeric (Note: I often just use salt and skip the spices).
Chop the vegetables first. Slice the hard-boiled eggs with an egg slicer (if you have one). Add the soft-boiled egg. Add the wet ingredients, the salt, and any spices. Mash it all up. Add the chopped herbs.
Especially if it is your first time making this, add the “wet” ingredients in small amounts. These combined with yolks of the eggs will make your mayo. Add more water or olive oil after the first tasting if the egg salad needs to be creamier.
Enjoy! This is a great recipe for Seudah Shlishit, the meal that observant Jews eat at the end of Shabbat.