Egg Salad

By Rocquie, of Sage Trifle

EGG SALAD IS NOT ON A REGULAR ROTATION in our home. Why? It has just never been part of our repertoire. I don’t remember my mother ever making it at home. I don’t remember it being served at school or anywhere else for that matter. My husband doesn’t especially like it so we never think about it. Except at Easter–to make use of some of those Easter Eggs.

There are so many ways to make this simple spread, the most basic being chopped hard boiled eggs mixed with mayonnaise. All kinds of add-ins can help up the flavor. Pickles, dill or sweet, are popular, onion, scallion, or shallot are good, celery, peppers, cheese, bacon, anchovies, and more.

Mustard is often used and I pondered the various types I had in the kitchen–stone ground, Dijon, honey mustard, and yellow ballpark mustard. Ultimately, I decided to use some mustard powder and I’m so happy that I did. I loved the flavor it imparted and the inner warmth reminded me of wasabi. In fact, next time I think I will try using wasabi. Read More & Get Recipe

Egg Salad