First understand that not all egg salads are alike. A good egg salad, as simple as the dish sounds, takes time to prepare and truly can be gourmet in nature. If all you ever do is throw an egg salad together it's gonna taste like it.
To make the best egg salad you ever had, follow this recipe:
First, start by hard boiling 2 dozen large eggs for 10 minutes. Then drain them in the sink, rinse them in cool running water, and set them aside for a while.
When you're ready to make your salad, coarsely chop your eggs - not in a food processor because you'll lose texture and integrity - and gently fold them together with 1 cup finely chopped, yellow onion, 3/4 cup finely diced celery, 1/2 cup finely sliced green onions, 1 heaping tablespoon finely minced sweet pickles, and enough homemade flavored mayonnaise to season the mixture.
I suggest you use only enough of the mayo to tie the salad together. You do this by adding and blending 3 to 4 tablespoons of mayo at a time until you arrive at the consistency you desire. Remember, you want a little mayonnaise with your eggs ... not a little egg with your mayonnaise! Don't make it all sloppy and runny ...but don't make it dry, either. Just put enough mynaze in it, dawlin'!
When it's ready, transfer the salad to a suitable glass, Corning ware, Tupperware, or stainless steel bowl, garnish the top with paprika, cover the bowl tightly with plastic wrap, and chill it for at least an hour (overnight is better) before you pile it up between a couple of slices of super fresh white Bunny or Sunbeam bread. Oh, and a nice slice of Creole tomato sprinkled with fresh-ground black pepper before the bread slices come together, makes this sandwich ultimately perfect.
All these salads begin with a flavored mayonnaise base. Here's how you make it:
1 quart real mayonnaise, Blue Plate preferred (save jar)
2 tablespoons French's Yellow Mustard
2 tablespoons Gulden's Brown Mustard
2 teaspoons prepared commercial chicken base or bouillon
1 teaspoon sea or kosher salt
Couple dashes Frank Davis Garlic Hot Sauce
Place all of the ingredients into a bowl and blend them together thoroughly with your electric hand mixer (or food processor) until the mayo base is creamy and smooth. Use the flavored mayo to make egg salad, chicken salad, tuna salad, salmon salad, shrimp salad, macaroni salad, and potato salad. Incidentally, whatever you don't use, put back into the empty mayonnaise jar, label it 'flavored mayo,' and store it in the bottom of your refrigerator for up to 4 weeks. The longer it sets the better the flavor.
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