I used to think there was nothing special about egg salad. Tuna salad, chicken salad, or lobster salad were the ones people got worked up for. But egg salad? Boring. It’s the cast-offs, the throw-away bits that make up egg salad.
The egg salads of my past were soggy and plain. Over mayonnaised and dreary. I always felt bad for the kids who came with egg salad sandwiches on field trips. Didn’t their mothers love them? Couldn’t they have had rocking turkey sandwiches like me!?
This isn’t one of those sad, eat-in-the-bathroom-because-you’re-too-embarrassed-and-you’re-mom-doesn’t-love-you kind of egg salads.
This egg salad has style. It’s dressed up and ready for a night out. It probably even put on lip gloss and bought a chic new top. It’s going to a wine bar and and will eat lots of little appetizers….and other stuff fancy people do.
I often eat tuna salad with saltine crackers. But this egg salad is too classy for that. Maybe some whole wheat bread instead? Toasted up and served as an open-face sandwich.
Yes. Do that.
Egg Salad with Parmesan and Whole Grain Mustard
3 hard boiled eggs, peeled
2-3 Tablespoons mayonnaise
2 Tablespoon sweet pickle relish
1/2 Tablespoon whole grain Dijon mustard
1/4 cup freshly grated parmesan cheese
1 Tablespoon fresh chives, chopped {not pictured, because, yeah…I forgot}
squeeze lemon juice
salt and pepper to taste
Begin by using an egg slicer to cube the hard boiled eggs. To cube the eggs, I first sliced them vertically and then rotated the egg 90 degrees and sliced it once more. You should now have little matchsticks. Then (carefully) I rotated the egg so that it was laying horizontal (as opposed to previously, when it was vertical) and the final slice resulted in little egg cubes. When rotating the egg (matchsticks) horizontally, I found it easiest to cup the egg matchsticks in my hand (while they were still in the slicer), turn the slicer upside down to release the egg, keeping the egg shaped like an egg in my palm, and placing it back on the slicer. If you aren’t as OCD as I am, you can simply “mash” the eggs with the prongs of a fork.
Mix the cubed egg with the mayonnaise, sweet pickle relish, whole grain Dijon mustard, parmesan cheese, chopped chives, lemon juice and salt and pepper. Add more of any of these ingredients if you feel it needs it.
The Little Bite 
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