Recently I realized that in my 3+ years of blogging I have not yet posted or even made mention of my mom's recipe for egg salad. WHAT??!! How can that be? What kind of a daughter am I?!! (Don't answer that) Well, that shameful omission stops today as I share this truly "unwritten recipe" for my mom's little twist on this classic lunch staple.
Where do you stand on the egg salad spectrum? Ask a few people and you're sure to get a full gamut of responses ranging from those who adore it and actively seek it out at delis and brunches, those who have that take it or leave it attitude and those who gag at the mere mention of mashed up eggs with mayo. I kind of fall into the middle--it'll never be my first choice and if it's heavy on the mayo, I want nothing to do with it, no siree, but when it comes to my Mom's version, I will pick it first every time.
What separates this egg salad from so many others is that my mom adds grated carrot and onion to the mix and everything gets ground up in the food processor (yup, eggs and all) so that the texture is kind of smooth with little crunchy bits of carrots and onion for diversity.
Then, she adds only a smidgen of mayo--just to hold things together, so what comes through is really the flavor of the eggs, carrots and onion. It's so delish!
Super on its own or piled onto bread for a light but satisfying sandwich!
Aren't moms the best?!!
My Mom's Famous Egg Salad
Makes 4 servings (you can double, triple, even quadruple this--just do the math right)
You will need a food processor for this.
Prep Time: 5-7 minutes, plus time for eggs to boil
- 6 large eggs, hard boiled and peeled
- 2 medium carrots, peeled and cut into chunks
- A couple of slices of onion (I usually use red but any kind is good)
- 2 tablespoons mayonnaise
- Salt and pepper to taste
1. Place the carrots and onion in the bowl of a food processor fitted with the metal blade and pulse until finely chopped. Cut the hard boiled eggs into halves or quarters and add to the bowl. Process until eggs are chopped finely. It may seem easier to just do the eggs, onion and carrot all together but resist the temptation--it takes longer to chop the veggies and in the process leave you with mushy ground eggs--I learned the hard way.
2. Transfer the mixture to a bowl and add the mayo. Mix well and taste. Season with salt and pepper and serve immediately or cover and chill. Lasts for at least 2-3 days in an airtight container in the fridge.
Note: Recipe courtesy of Susan, my mom!!