3 Ways to Make the Best Egg Salad of Your Life
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- čas přidán 16. 06. 2024
- Homemade egg salad has the potential to be SO GOOD. Here are three of the best versions to make next time you have a craving. Head to www.jawscleans.com and use code Brian at checkout for 25% off your order plus free shipping on orders over $35.
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8qt STOCK POT: amzn.to/449W0Cu
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All recipes make 8 portions
Classic American Deli Style Egg Salad
▪24 large eggs
▪6-7 quarts (5-6L) water
▪Ice
▪Warm water
▪Paper towels
▪250g (1c) mayonnaise
▪45g (3T) Dijon mustard
▪15g (4T/1 Clam shell) minced chives
▪15g (3T) chopped dill
▪25g (5t) white distilled vinegar
▪15g (4t) sugar
▪10g (2t) salt
▪5g (2t) black pepper
▪5g (2t) paprika
▪15-20g (2 stalks) finely chopped celery
▪Nice sourdough bread
▪Durkees famous sauce
▪Green leaf lettuce
Instructions:
1 Fill a very large pot with 6-7 quarts of water and bring it to a boil.
2 Carefully lower eggs into the boiling water using a spider or long spoon to prevent cracking.
3 Set a timer for 13 minutes for large eggs (adjust time for medium or jumbo eggs).
4 After 13 minutes, remove the pot from heat and add ice (as much as will fit into the pot) to stop the cooking process.
5 Drain some warm water from the pot, add more ice, and run cold water over the eggs for 2-3 minutes or until the warm water is circulated out of the pot
6 Peel the cooled eggs under warm water, cracking them in several places to make peeling easier. Pat the peeled eggs dry to remove excess moisture.
7 Set aside 8 of the eggs. Reserving their yolks for later.
8 Press the remaining 16 eggs through a wire rack to “dice” them evenly.
9 In a separate bowl, combine mayo, Dijon, minced chives, chopped dill, vinegar, sugar, salt, pepper, paprika, and chopped celery.
10 Smash 6 of the reserved egg yolks into the mayo mixture and stir until well combined.
11 Gently fold the mayo mixture into the diced hard boiled eggs until evenly coated.
12 Crumble the last 2 reserved egg yolks into the mixture to absorb excess moisture and provide texture.
13 To make each sandwich, spread Durkees famous sauce onto two slices of sourdough bread.
Add washed green leaf lettuce on one slice of bread and spoon 3-4 large spoonfuls of egg salad on top.
Avocado Green Goddess Egg Salad (makes 2x what you’ll need for the eggs salad):
▪450g (2c) mayo
▪60g (4c) spinach
▪15g (¾-1c) fresh dill
▪5g (1/2c) fresh tarragon
▪50g (2c) fresh parsley
▪3 cloves of garlic
▪12g (2 1/2t) salt (for dressing)
▪20g (1T) honey
▪24 eggs
▪2 avocados (look for aovs that are mostly ripe, but not super soft)
▪8g (1 2/3t) salt (for egg salad)
▪Juice of 1 lemon
▪15-20g (4T/1 clam shell) chives
▪Olive oil
▪Fresh croissants
▪Arugula (dressed with olive oil and a squeeze of lemon juice)
Instructions:
1 Add mayo, spinach, dill, tarragon, parsley, garlic, salt and honey to a food processor and spin for 30 seconds or until ingredients are broken down and the sauce is mostly smooth.
2 Transfer half (about 300g) to a storage container (for green goddess dressing throughout the week) and the other half into a bowl to finish the egg salad.
3 Press eggs through a wire rack to “dice”
4 Finely mince chives and add to egg bowl
5 Medium dice the flesh from two avocados (about 300g) and add to egg bowl.
6 To that, add 8g salt, juice from 1 lemon, and gently fold to combine.
7 Add 3-4 spoonfuls onto a nice flaky croissant and top with dressed arugula
--
*Japanese Tamago Egg Salad*:
▪24 hard-boiled eggs
▪225g (1c) Kewpie mayo
▪15g (3t) salt
▪25g (2T) sugar
▪50g (1/4c) rice vinegar
▪15g (1 tsp) dashi powder
▪Shokupan (Japanese milk bread), sub thick sliced white bread
1 Add yolks from 24 eggs into food processor along with mayo, salt. Reserve whites for later.
2 Stir dashi into rice vinegar and add into food processor. Spin until creamy.
3 Add egg sauce into a bowl, top with a wire rack and press reserved egg whites through rack to “dice”. Gently fold to combine.
4 Add to thick sliced shokupan bread or thick cut white bread
DIY KEWPIE:
▪1 egg
▪75g or 1/3c rice vinegar
▪5g or 1.5tsp salt
▪5g or 1 1/4tsp granulated sugar
▪1-2g or 1/2tsp msg
▪325g or 1 1/2c neutral oil (canola etc)
CHAPTERS:
0:00 Classic American Deli Style egg salad
4:50 Cleaning up my kitchen
5:46 Green goddess egg salad
8:03 Japanese Tamago style egg salad
#eggsaladrecipe #eggsalad #eggsaladsandwich - Jak na to + styl
isnt it easier to just transfer the eggs to an ice bath than dumping 800 ice cubes into boiling water?
Waste of ice
For sure. It's even easier if you steam the eggs.
Thank you. It's so wasteful. Ice takes a lot of energy to produce.
I just boil them for 10 mins, drain and put them into the fridge until they’re cold.
This...use your pasta insert to lower the eggs in the boiling water all at once. And pull them from the hot water at the end of cooking. Turn out into a bowl of ice water.
The duality of the efficiency with the wire rack cutting and the inefficiency and water waste of not making separate ice baths
I know. Why would you dump ice into the boiling water? That does nothing! 😂
lemme keep this hot water and cool it down, before i cool these eggs
@@wesleyk7491 And in a battle of boil and ice, boil ALWAYS wins. 🤷♀️
That wire rack trick is brilliant.
We did that at Wendy's in1982 it truly isgenius
Trick of the trade. That was how we prepped eggs in every restaurant kitchen I've worked in.
Basically the same concept... I use my vidalia chop wizard.
I thought it was ingenious as well
Great idea.
Why didn't you use it for the avocado?
I just throw the hot water and fill the pot with cold water. Simple and efficient.
I do the same only I keep the water to cool and use in watering my plants.
My wife discovered the absolutely best method to cooking eggs because it's easy and works every time. Use a steamer basket. Get water to a rolling boil and then drop the eggs in while on top of the steamer basket. They water can't drop in temp due to submerged eggs so the timer will always give the same results because the steam will be what's cooking them. Soft boiled about 8-9 minutes and hard boiled 11-13. Once you find exactly what you like it's just fire and forget. Dunk them in ice water when they're done and peel. Perfection.
To peel them you can actually put them back in the pot with a little water, no heat, put a top on and just shake/roll them around a bit. They'll be cracked all over and the shell comes off easier than any other method I've seen. Don't shake so hard as to smash up the eggs, just the shell.
I was going to comment the same thing. I can't believe steaming eggs hasn't become the industry norm because of how good they come out. I've never had a shell stick to the egg after discovering this method. Doesn't matter if eggs are new or older.
Steamer basket with lid on or off of the pot itself?
so its just basically the same thing?
@@GR1MKA1 Lid on.
Thank you for peeling at least 72 eggs for this content. A real unsung hero.
i use egg cups u dont peel crack and put in cup and boil they were as seen on tv 4 in pack
Oh my goodness, that wire rack is a GAME CHANGER. Thank you!!
The one Bri links to (and it helps him out!) comes in a set of two for less than $20; I got these exact ones and they are so versatile. I tried the trick with my existing wire racks but I wasn't happy with the dice size, so if you can, go with the one he recommends! And omg I -love- egg salad.
@@LindseyLouWho Thanks for the suggestion! I will definitely consider that. I’m actually in the market to replace/add to my wire racks among other things, and these look fantastic. Plus I’d love to help him out if I can afford it.😊
real men of genius. ingenious
Why? Having different size egg chunks is always better. I can see using it for making large batches for a deli. His American egg salad was soaked in mayo and mustard.
Did you ever see the scene in "Take The Money and Run" by Woody Allen where Louise Lasser makes egg salad for the jailed Woiody by pushing eggs through the jail's wire-mesh windows?
A year ago I made Japanese style egg salad with a mayonnaise that used sweet, smoky, and numbing aroma oil. It didn't last a day. Normally I only see feeding frenzies like that when the staff meal includes carnitas or longanissa, but the bowl was scraped clean by bread and tortillas by the time we were done with it. I'm saving it for my own casual eating place which I hope to open by 2030.
Wish you the best of luck in your endeavours.
what mayo was it, that made it sweet and smoky?
@@abysmal7000
The mayonnaise was made with an aroma oil made sweet by a lot of onion and shallot, the smokiness was from gochugaru, and the numbing feeling came from Sichuan peppers. Most of my condiments are made in house.
Best of luck with the business when you do open it ☺️🥳
What was the aroma oil? Avocado? Grape seed? Walnut? Sesame?😢😢😢😢😢😢😢
If you don't have a wire rack, what i used to do in the deli I worked at is take an egg slicer and just slice the egg, turn it 90 degrees, and slice again. You end up with longer egg bits this way but its pretty fast and efficient and all the pieces are the same size
Man sacrificed a delicious egg salad bite to promote the sponsor. Props.
He has nice feet 😂
One of the best sponsor segue I've ever seen.
honestly a cooking channel getting a cleaning sponsor is pure genius, great recipes btw!
I don't even make comments on youtube. This might be the first time ever. I just need to say that wire rack trick is genius and I love you for it
A potato masher (the kind with a grid) works just as well and is less messy.
I use half whipped cream cheese, half mayo for less wet egg salad
Playlisting this NOW. Egg salad is one of my favorite lunch preps 😋
Thank you for watching!
@@BrianLagerstrom Which store in STL did you get the milk bread from?!?!
same
Blending the yolks separately to make different flavored sauces to dress the egg whites is brilliant!😮❤
Oh, I agree. I can't wait to give all three a try.
Agreed! Can't wait to test this out. What flavor was your favorite?🙂
That first recipe is AMAZING! Really delicious. And the wire rack trick has forever changed us.
Brilliant ! Brian : the wire rack is everything! Thanks so much for that "tip of the year" -- I realize we are only in April but I am sure this one will surpass everything else I learn throughout the year! And the Durkee's Salad Dressing -- the best of the best -- nothing compares -- my mother used to place it in the hole from a pitted avocado so we would eat them! Thanks so much !
My instant pot for 4mins is the best method I have found. Easy peel❤❤
Forget the egg salads... That wire rack egg dicer trick is the bomb!
Oh, the recipes are good too. ☺️
Potato masher works without the mess.
YESSS! I Can't wait to try these! I just made your potato salad recipe a week or so ago and it was a MASSIVE hit.
The grate-smushing is genius. What a great tip. Thanks as always Bri!
Loved the transition to the sponsor and the recipes of course. Thank you.
Doooooood! This should have dropped for Easter when everyone had all of the eggs!
BRIIIIIIIIII! I put Durkee IN my egg salad, so I was stoked to see it here. Great recipies!
Absolutely the best classic egg salad recipe I have ever had. I used modena white vinegar instead of white distilled good golly!!! My husband finished the rest off and licked the bowl!!! Thanks B boy, whenever I see you post a recipe I am looking for I jump at it. Every single recipe of yours I have made from corned beef to one pot spaghetti has off the charts delicious. I cannot say that about other chefs I follow. Thank you! You are awesome!
They said that buying a commercial ice maker for my kitchen was a ridiculous expense, but how else am i gonna make egg salad?
Just made the deli style, absolutely delicious, cant wait to try the others.
Thanks, Brian!! A few new recipes for egg salad; my 2nd summer go to.
Thanks so much, Ken. Hope ya like 'em!
How funny I made some this morning - from the UK the trick is to add a tiny splash of dark malt vinegar (rather than distilled white vinegar). I put in some dill too today, but chives are excellent, but no celery. I'll try the paprika next time. You should try the pepperiest watercress you can get your hands on instead of lettuce - that's a trick from Fergus Henderson from St. John who makes an epic egg salad sandwich.
Grated horseradish is nice if watercress isn't at hand.
Thank you, Chef! The humble, yet nutritious and delicious, egg is one of my favorite meals and I’m always looking for ways to up the flavor quotient. These recipes fit the bill nicely!
I just start the eggs in cold water, once it starts to boil it’s 3 minutes to soft yokes, 4 for firm. Far easier, no need for the wire basket to put eggs into the boiling water. Plus it’s less time, as you aren’t waiting for the water to boil and then the eggs to cook. Best to try which works for you though.
👍🏻 Egg Salad - one of my favourite fillings for a baked potato. Now i have 3 variants, thanks Bri!
this video is a masterpiece, your talent is incredible!
brilliant tip emptying the entire ice box to cool hot boiling water as opposed to transfering the eggs to an ice bath!
Hey, Brian. So enjoy your videos. Love you adding Japanese recipes as well as other Asian recipes. I am half Japanese. Love Japanese and Korean food. Thank you!
whats your other half?
Incredible video, thank you so much for sharing!! Might I also add, the thumbnail is iconic!
Fun fact I learned on TikTok. If you tap the round end of an egg with a spoon lightly until you hear a *snap* before you boil eggs, it will make peeling easier. I have chickens and this technique has been a life saver for me when I boil eggs. I don't have to wait for them to get old before using them this way. The snap you hear is the inner membrane breaking so it doesn't get in the way of peeling.
Bro, this is like, a perf recipe vid. I'm SO making these ovu salad joints! Kudos b'raj.
the one thing that a instapot is really good for is making hard boiled eggs. (5/5/5/5) They all work time after time.
And they are so easy to peel afterwards!
Love the wire rack! But I cook for one, or two. I use one of those wire egg slicers, putting the eggs through once and then rotating them 90 degrees to do it again. Same general outcome, slightly less symmetrical, just needs little more dexterity. Works on six eggs pretty quickly. Also, pit the hot eggs in a colander and run them under cold water for a few minutes. 🇨🇦💕
2 & 3 I’m gonna make. Love the wire rack trick.
Once again your flavour combinations are tantalizing. I already know the Avocado Green Goddess is addictive. And, great tip to get those eggs diced without destroying them.
Egg salad brings me back to my youth... Thanks Bri!
Loved that wire rack trick!
I am definitely going to try these
Thanks for watching! Let me know how the recipe works for you.
I use a potato ricer for eggs and chopped sweet pickles, the classic egg salad was my favorite but those other egg salads were fantastic
They looked amazing
My secret to the Best egg salad... A few threads of saffron. Elevates the already existing flavors and adds a light complexity leaving everyone wondering "What *IS* that??"
I made an egg salad today with soft/medium boiled eggs (jammy yolks) which looked a lot like the 3rd salad, it was incredible. Salt, pepper, mayo, a little bit of dill, and a tiny bit of rice vinegar.
love egg salad. Thank you very much!
Ok, but that wire rack hack just rocked my world 🤯 plus Alton Brown would approve of the multitasking function too
Definitely gonna try these. Love me some egg salad
Brian, you will never know the amount of frustration and anger you saved me from when you shared your technique for making hard boiled eggs. I tried different approaches and always ended up struggling with shells that refused to slide off and ugly, crater-covered eggs (those that I didn’t end up angrily crushing in my hands).
Ever since the foolproof method you shared several months ago, I’ve been happily making eggs, with no emotional damage.
The eggs through the cooling rack is genius! Even my husband agrees! We made the first one for lunch today on homemade English muffins with cherry tomatoes - oh so good! I do use the Pioneer Woman's boiled egg method and its a never-fail!
I'd definitely try the first 2 recipes !
Thanks
I just tried the first recipe, it was great !
A simple dish but with lot of flavors, fun to fix and fun to eat.
And thanks ten-fold for the pro-tip to dice a bunch of eggs with ease !!
Jaysus...I am INSPIRED. I love egg salad on a GF bagel... Avocado? Dashi?! Cannot wait to try these new twists. Love your method! Buying the racks pronto - sure beats my single egg slicer..! Well done. Thank you!
I preheat water in a kettle before pouring it into a pot. Makes the timing even more precise.
Those look delicious. Another version I like to make occasionally is by substituting around half the mayo (to taste) for savory lemon onion jam cooked in virgin coconut oil.
I had a japanese style egg sando recently.... not quite life changing, but damn near, this is a much needed episode.
Thank you for levelling up my egg salad game
I have been wanting to try the JAWS products, and 25% is a damn good deal, thanks!
Cooked eggs in an instantpot:
Put 1 cup of water for 6Qt and 1,5 cup of water for the 8Qt in the instantpot.
Put as much eggs as you like in a steambasket in the instantpot.
Pressure cook for 5min, let them 5min longer in the instantpot on 'keep warm', release the pressure and put them still in the basket in icecold water for 5min.
Perfect hardboiled eggs that are easy to peel.
I was excited for this because of Union Loafers egg salad lol.
The last one looks soo good
Relevant to my interests, thanks.
Egg salad sandwiches are a nostalgic secret treat that I have always loved from my childhood - my mother's simple egg salad on white Bunny bread to more cafe/deli styled flavorful versions on whole wheat with watercress and Swiss cheese. I don't know if I could ever fully trust someone who doesn't like an egg salad sandwich - I could try but............
I can't believe you didn't include curried egg salad - that's food of the gods.
Steaming eggs works real well with fresh eggs. I’ve never done 2 dozen at a time, but, if you want well done eggs, steam 6 for about 12 minutes, 6 minutes for soft done. Immediately put into ice water to chill quickly.
Looks delicious! I've made tamago style egg salad before, but I've never used dashi with it. I’ll definitely have to next time I make it.
Thank you thank you thank you for this edifying hard boiled egg 🥚 video! I’m learning a lot! I especially like that there’s no annoying background music 🎶!
If your egg salad ends up watery try sprinkling in a few instant potato flakes.
I make a lot of egg salad for my best friend’s lunch (and snacks). I’ve found the easiest way to peel the cooled eggs. Put each egg, one at a time, in a clean small jar, like for mustard or jam. Screw on the lid, and shake jar up and down about 16 times. The shells practically peel themselves. Rinse, dry, and use for egg salad, deviled eggs, whatever. My friend even showed his gf this trick.
I bought one of those egg piecers that puts a little hole in the bottom, changed why life. Never get a cracked egg and they're always shaped perfectly.
In Australia we love to put curry eggs of a sandwich. Super easy to make. All you need is cooked eggs, a good egg mayonnaise, a little salt and pepper and a spoon of two of curry powder depending on how much you are making.
That first one looks pretty excellent
You mean………
Eggcellent?😏
Oh HELL yes.
Thank you sir
Bro that wire rack trick is game changing
I am excited to watch this video, I make Egg Salad often 😁😁
Fabulous!
I was in St Louis a few years ago and went to Union Loafers for lunch. It was great!
That wire rack trick is absolute genius
Durkee's feels like one of those down home old timey hacks. The label looks like something from the 40s Appalachia especially the jar I grew up with. It's 100% my secret for amazing Thanksgiving sandwiches.
Your wife brings the perfect amount of chaotic kitchen energy.
Great recipes - yours is my favourite food channel by far! 🤩However, adding ice to the hot water doesn't really make sense to me. (Also here in Scandinavia ice makers are not ubiquitous in home kitchens). I just dump out the hot water, fill the pot with cold tap water, and leave the cold water running over the pot - just a tiny stream mainly for circulation. When the eggs are cool enough to handle I peel them and put them back in the cold water for faster cooling. Works like a charm!
your recipes don't disappoint
Nice video Bri!❤
Thanks Jeff indeed!
You’re reading my mind Bri, I’ve been craving egg salad sangas for a week now.
The 'dropped egg to sponsor' segue was cool. Plus those Jaws products do look good.
My family’s always done egg and (green) olive salad 😋!
Thing is that when I'm making an egg salad sandwich for lunch I'm going to be boiling two eggs, not two dozen. 🤣
You allways make me so hungry 😁.... Greetings from Holland
When I moved from MT to CA 30 rears ago I had to have my mom mail me Durkees. It still tastes like home.
I guarantee the egg farts those two were battling each other with was an epic tale of sulfur warfare.
I use my ninja foodie pressure cooker for hard boiled eggs. I use the pressure cook for 3 minutes, natural release 4 minutes then ice water bath for at least 5 minutes method. They’re so much easier to peel than boiled eggs.
Little bit off topic but something i learned from Alex about eggs is that if you add a Potato starch slurry you get very soft eggs. His most recent video about egg omelets show this trick. This is how restaurants apparently make those difficult to make omelets that are nice soft and runny on the inside.
I'm gonna use that wire rack trick for sure. but truly nothing beats the japanese egg sando when it comes to egg salad. I've never had a bad one
ALWAYS wrap egg salad sandwiches in something so you don't lose any of the wonderfulness that inevitably oozes out. Do I look like a crazy person when I'm licking the ziplock/deli paper/whatever clean? Yes, but it's totally worth it. My personal favorite egg salad is mayo, dijon, celery, cumin, garlic powder, onion powder, paprika, salt, pepper, oregano, and for some reason cucumber slices go so well with it on a sandwich.
Nice!
Not gonna lie I was skeptical going into this thinking "it's just egg salad how good could it be," but man these look like some top-tier egg salads. Gonna have to try these out! Thanks Bri!
Brian - I lived on the Tamago Sandwich when I was in Tokyo! I'm going to fry up some teriyaki chicken to add, thank you for the recipe!