This egg salad comes from The Silver Palate Cookbook. I made it first probably 20 or so years ago and it's been my favorite egg salad ever since. Please note...this is probably only the third time I've ever made it!
Since this is the only egg salad recipe I've ever made I can't really tell you if it's the best. I only know I like it much better than most of the egg salad I've ever ordered in a deli or restaurant. Most of the egg salad I get is a bit on the 'dry' side, where I would call this a more 'wet' version.
I used the Cut-N-Seal from Pampered Chef to make these cute little sandwiches. You really need some soft bread for this to work so I usually try to find a loaf of fresh white Wonder Bread. This time I used some "whole grain white" bread and I wish I had gone back to the Wonder Bread. You waste a LOT of bread doing this but I think it's so worth it as the presentation is pretty cool (I made these for a friends baby shower many years ago). I filled these up a bit to much and the first two or three I made had egg salad squirting out the top. Even the photographed ones have more than is really needed. The actual sandwich comes out to be about 2 1/2 inches across. Of course the egg salad can just be put between two layers of regular bread. The cookbook says it works really well on black bread. It also tastes pretty good just spooned from the mixing bowl...not that I would ever do that of course.
I'm going to use this as my entry for The Weekend Cookbook Challenge which this month is being held by Mel's Diner. You are supposed to use a salad recipe from one of your cookbooks. This is my first foray into the Weekend Cookbook Challenge and I'm excited to see what other salads folks come up with. I'll post about the roundup which should be around the end of June.
Do be aware if your husband is anything like Mr. L, they will try to see if they can put a whole sandwich in their mouth at one time. I can't tell you exactly how many of the sandwiches this recipe makes as we were eating them as we made them and I barely had enough egg salad left to give to my mom!
EGG SALAD WITH DILL
8 hard-cooked eggs
1/2 cup finely chopped purple onion
1/3 cup chopped fresh dill
1/2 cup mayonnaise
1/4 cup dairy sour cream
1/4 cup prepared Dijon-style mustard
salt and freshly ground black pepper, to taste
Peel the eggs and quarter them. Place in a mixing bowl with the onion and dill.
In another bowl whisk together the mayonnaise, sour cream and mustard and pour over the eggs, onion and dill.
Toss gently, season to taste with salt and pepper, and toss again. Cover and refrigerate if you must, but the salad is at its best eaten immediately. Makes six portions.
Note: I used less than a third a cup of dill. A third a cup is a lot of chopped dill! I also used Grey Poupon mustard.
Note: I did more than quarter the eggs, I pretty much cut them into pieces as it made it easier to put in the Cut-N-Seal sandwich.
LOL I think the boys in my family would love the challenge of popping a whole one in their mouth too! It looks really yummy Mrs. L.
Posted by: Jan | June 22, 2008 at 04:42 AM
Beautiful egg salad sandwiches! The presentation (and the idea behind it) is so cool!
Posted by: Miri | June 22, 2008 at 07:12 AM
I've never seen that from pampered chef, so cute!
Posted by: noble pig | June 22, 2008 at 07:20 AM
LOLOL, Keith WOULD try and put a whole thing in his mouth, when I read that I died! Too bad we don't live closer sounds like he and Mr. L would have fun eating all the goodies you make! And I love that you have made this 3 times...hehe, I think I will try this one soon, sounds yummy!
Posted by: Shannon | June 22, 2008 at 03:24 PM
i'll be honest--i don't particularly care for egg salad. more honesty--your simple crimping action has made egg salad much more desirable to me. :)
Posted by: grace | June 23, 2008 at 09:18 AM
um... who uses a recipe for egg salad?
Posted by: barbie2be | June 23, 2008 at 03:34 PM
Egg salad was good Mrs. L. Just a little too much dill for me. I just wish I had my crimper. Thanks.
Posted by: Mom | June 24, 2008 at 08:01 AM
I love egg salad and these look delicious!
Posted by: Lisa | June 27, 2008 at 06:42 PM
Jan, Shannon - You should see Mr. L when it comes to cookies. Sigh. They never grow up do they?
Miri - I now will probably use my little gadget for other things, stay tuned!
Noble Pig - I'm headed to a Pampered Chef party so I'll see if they bring one. If not I'm going to convince everyone they need one!
Grace - I'm thinking tuna salad or chicken salad would work too.
Barbie - It may be simple to you but there are so many different things you can put in egg salad, and I honestly like mine "wetter" than most.
Mom - And I didn't even put as much dill as the recipe asked for!
Lisa - Yummy, try it!
Posted by: Mrs. L | June 28, 2008 at 06:58 PM
I would say those are the best looking egg salad sandwiches I have ever seen. I am so going to make these - maybe this week. Thanks for participating in the WCC and welcome!
Posted by: Mike at Mel's Dner | June 29, 2008 at 11:11 AM
This looks very good & simple too. Love the cut & seal gadget- must go find one! :D
Stop by for a few bites of My Big Fat Greek Salad: http://anapronaday.blogspot.com/2008/03/my-big-fat-greek-salad_21.html
Posted by: The Apron Queen | July 02, 2008 at 02:01 PM
Yum, egg salad! I just mentioned to my daughter earlier today that we should boil some eggs. I've got one of those sealers; I'd forgotten about it until I saw your picture! I suspect both my son and husband will try to shovel the whole thing in in one bite! I consider myself warned! I'll be munching on this tomorrow!
Posted by: Paula | July 09, 2008 at 10:22 PM
I wouldn't chop it up any smaller than quarters. It is so great that way. Just serve it on lettuce or on regular bread. A fabulous egg salad
Posted by: Mary Ellen | January 19, 2009 at 11:29 AM
A salad is a mixture of foods that include vegetables and fruit, this salad makes a dish low in calories and rich in nutrients and also provides us with satiety. These qualities make the salad a plate full of benefits:
Posted by: folliculitis treatment | May 14, 2010 at 02:54 PM
Now that's something I will give a go any day. Looks amazing!
Posted by: Jimmy | November 06, 2010 at 03:42 PM
I was introduced to the Silver Palate Cookbook by a very small lunch spot just off Michigan Avenue
in Chicago via this wonderful egg salad! That was nearly 30 years ago! I suddenly had a craving for some and discovered that I could not find the correct Silver Palate Cookbook! I have 2 others, but not the one this recipe is in!
Now to get the ingredients so that I can make some!
Oh, I must add this bit of celebrity gossip to this note! The little deli was on the lower level of a highrise apartment building and some of the apartments were used by various actors and actresses while performing at nearby theaters. Well! I was really surprised one day while have lunch in my favorite spot --- Shelley Winters was sitting at a table in the cramped little area at noon and I did so feel very sorry for her assistant! Let's just say she was three sheets to the wind!
Posted by: Mary | December 07, 2010 at 02:48 PM
As I was making this today, yet again, I thought you should know how much I've enjoyed this recipe, and wanted to thank you! I discovered it on your blog a couple years ago when looking for recipes made with dill, and I've loved it ever since. It has become my very favorite egg salad recipe!
Posted by: Polly | June 19, 2012 at 08:21 PM