- Hey everyone, you're watching Preppy Kitchen,
where I, John Kanell, will teach you
how to make delicious home-cooked dishes
for your family and friends.
Today, we're making egg salad.
It didn't fall, didn't fall.
All right, this is so good, really fun,
quick, quick, quick, and you will love it,
let's get started.
We're meeting up with some of our family
later today for a picnic,
and my contribution is gonna be the egg salad,
and a couple other things.
As you can imagine, I get tapped
pretty hard for the food stuff.
Anyways, first off, we're gonna hard-boil eight eggs,
and this might be a bit controversial
but I'm sneaking in a couple of potatoes.
Does it make it a potato salad
even if there's just a little
bit of potato in there?
Let me know, I'm very curious on what you think.
I maintain this is an egg salad.
So there, if you don't like it,
skip the potatoes.
I've actually already hard-boiled my eggs,
and there's a couple of potatoes,
setting them aside for a few minutes.
I'll deal with peeling them in a moment.
It's a lot of stress.
Let's do some of the other chopping prep work first.
So one small apple, your choice.
I love Honeycrisps but anything will do.
Give it a good peel.
And you can add in anywhere from the whole apple,
which will be about a cup to half a cup
if you're not feeling it.
We're gonna mince it,
so it's gonna be really small pieces,
and that'll add a little bit of texture
and a tiny bit of sweetness.
Cut the flesh away from the core.
Sounds like the plot of a psychological thriller.
(chancy instrumental music)
There we go, nice small pieces like that.
They'll blend right in.
I think of them as like
the sweet version of celery, similar mouthfeel.
(high-spirited music)
Apple's all chopped up, nice little pieces,
and we're just going to dump it in the bowl.
Everything goes in the bowl today.
One cup of celery, chopped thinly.
I totally don't mind the leaves,
those are staying in.
Just make sure you give it a nice wash first.
Chop, chop, chop, chop, chop,
okay, one cup of celery, there you go.
Do you have any tips for peeling eggs?
I have an English tea sandwich video.
You can click up here for that.
And I don't know what happened,
but the eggs on that were just
the worst peeling eggs ever,
like a layer of the white stuck
to every single shell,
it was a catastrophe.
If you have a suggestion
on how to remove shells easily,
I'm all ears, it's one of my least
favorite things to do when it goes wrong.
These are peeling fine actually.
(hums)
♪ Just peeling my eggs ♪
These eggs are all peeled but what I'm gonna do
is rinse them in water because you don't want
any tiny little egg shell fragments
giving you that unwanted egg shell crunch.
You want nice natural cucumber,
and these are so rolly-polly.
You want nice natural cucumber and apple crunch.
Okay, rinse, rinse.
Okay, time to chop.
You want to chop these up into like smaller pieces
but it's really up to you.
If you like big chunks of egg, just quarter them.
Whatever you want, it's your salad.
(hums)
Chop, chop, chop, chop, chop, chop.
So for this recipe, I'm hard-boiling my eggs,
but I would not do a soft-boil.
You could do like a notch below a hard-boil
so the egg is just a little bit translucent in the center.
That's delicious as well.
And transfer to my bowl.
How much of this will be spilled?
What do you think?
This board looks a little crazy but it's okay.
Okay, so I have four of these petite gold potatoes.
There's like pure cream.
One of my pet peeves for potatoes
is where they've like have that mealy taste
after they've been cooked.
I don't know if you've had that
but it's like these are like
they're made of solid cream, it's amazing,
and they make a wonderful addition to the salad.
You could actually leave the skin on,
but I think it's extra indulgent for them to be naked.
I added these into the pot off camera
because I was like, "Oh my gosh,
"are people gonna be mad at me
"if I put potatoes in here."
And I thought to myself, "You know what, John?
"You lived your life."
But for the record, you don't have to do this.
Also there's like egg salad thing everywhere.
I know that it must be in the UK too,
because there's a lot of egg sandwiches happening,
but like in the US, we don't have prawn salad.
All right, so my potatoes are chopped pretty thinly.
I kinda wanted to hide them in there
like is this too much?
It tastes so good though.
I'm adding it in. (gasps)
This is gonna be so good, look at this.
All right, so I happen to have a shallot here.
I will be adding it in.
It'll add just a little bit of bite.
You could use a red onion if you wanted though.
It's not a deal-breaker.
Remove that skin, feel like in California,
we're so blessed with like delicious avocados,
good produce, but for some reason,
the shallot situation is not strong.
Just putting that out there.
It's like my mincing for dummies routine.
If there's a better way, I'm all ears.
Cutting it into little strips,
and then, little cubes.
All right, and adding in my minced shallot now.
In you go.
Wonderful, and now, it's time for some herbs.
This makes all the difference.
Fresh dill and chives.
Add as much as you like.
I'm gonna say about a quarter cup of fresh dill,
and maybe, three tablespoons, two tablespoons of chives.
I'm gonna reserve a tablespoon for garnish,
and add the rest in.
A little bit more, and then,
I'll reserve just a bit for garnish.
Okay, I'm adding a liberal quarter cup of mayonnaise,
store-bought, mind you.
Two teaspoons or so of Dijon mustard,
1/2 a teaspoon of sea salt.
You can use kosher salt.
I would not use iodized salt though,
it's a little harsh.
And now, a little pepper.
All right now, we're gonna give this a mix.
Be gentle with your salad.
This looks amazing to me.
I think a lot of people are a little bit afraid
to add extra things into egg salad
like should be totally classic,
like just eggs, mayonnaise, salt,
maybe, some other flavorings but be adventurous,
you can experiment.
I'm standing by my potato situation here.
You also can taste and then,
you can add more salt or seasonings, if needed.
To me, that's perfect.
I'm treating myself to my dream lunch.
Can I just tell you for a second
that this is my favorite bread to eat,
and people just don't get it,
like I don't know how I got addicted to it
but it's pumpernickel, and it comes in like a brick.
It's really solid packed with seeds,
and nutrients, and it really makes me happy.
So try it out, it's, I think it's more popular
in Europe and Scandinavia.
There's a lot of like open-faced
sandwich situations happening over there.
You can let me know in the comments
if you've ever seen it, tried it, love it,
don't like it at all.
But using my favorite scooper,
popping on just the right amount.
We can smooth that out a little bit.
And this is a delicious snack.
Look at this, perfectly balanced.
So for a garnish, a little bit of paprika,
smoked or sweet, it's your choice.
Some more dill, and by dill, I mean chives.
And this time, some more dill, there we go.
I mean that really makes me happy.
And if you wanted to, you could have
like a little tomato salad or whatever you want with it.
But I will be eating it just like this.
Hello?
You complete me. (chuckles)
I'm gonna have some just by itself
so I'm not biased by that delicious bread.
Yes, yes, yes, a thousand times, yes.
If you like this egg salad,
check out my strawberry shortcake,
they go perfectly well together
because what is a meal without dessert?
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