Hi guys I'm Laura Vitale and on this episode of Laura in the Kitchen I want to share with
you, an American classic, egg salad. Now, this was actually really highly requested
by a lot of you so I figured I'd bring it to you. This might not have been a dish I
grew up eating when I was a kid because I grew up in Italy for a portion of my childhood
but this is a dish I do love and I've come accustomed to and it is one of my husbands
favorite childhood dishes because he used to eat these a lot for lunches, so I figured
I'd share it with you. It's very easy to make, you start off with some fresh eggs. I've got
some eggs here, these are uncooked, then I also have some good quality mayo, if you don't
make yourself, get the best you can afford, it makes a difference. I also have Dijon mustard,
chopped chives, granulated garlic, a tiny tiny squeeze of lemon, salt and pepper. That
it all you need. It's very easy. We're going to get going on making the eggs, hard boiling
our eggs. And, this is how I do it, it's very easy. I have a saucepan here filled with cold
water. I haven't turned on my burner yet. I'm going to put in my eggs and then what
I'm going to do is I'm going to turn this on, bring it up to a boil, let it boil for
one minute and then turn it off, put the lid on, let them sit in there for ten minutes,
that's all I'm going to do. In the meantime I'm going to mix together my ingredients here.
I'm going to put a lot of black pepper because I like a good amount of black pepper in there.
Now, you could put some chopped celery in here if you wanted to, I know this sounds
silly but to me chopped celery belongs in a classic potato salad, not egg salad so that
is my little bit on that and just a tiny little squeeze of lemon, about half a teaspoon or
so, maybe a teaspoon, just because I feel like it needs a little something sharp to
cut that strong, sort of rich flavor from the mayo and the eggs. Now this granulated
garlic in there might sound strange and odd to you but I promise you, it makes the biggest
difference and it is just so incredibly divine. I'm just going to taste this, that is perfect,
that is really perfect, I am happy with that. I am going to set this aside, wait for my
eggs to come to a boil, turn the heat off, put the lid on, let them stay in there for
ten minutes and then rinse them under really cold water until they are all peeled and ready
to go and ready to get chopped. Now you can see these are prefect, there's no green ring
around the edge, a beautiful golden yolk. Now, like I did, I just put them in there
in cold water, brought it up to boil, boiled them for one minute, turned the heat off,
lid on, ten minutes exactly. And, then I just drained them and you can put them in a big
bowl of ice water or you can just run some cold water on them until they are completely
cooled. They peel like a dream. I already started cutting some and putting them into
my bowl with my dressing if you would and I just kind of cut them into little pieces
like so. You can cut these as big or as small as you like. Now, traditionally egg salad
sandwiches are made on good old white bread. My opinion, I really prefer to make my own
white bread you know for sandwiches because I feel like I want the bread to be really
good quality. If however, I don't have time to make my own bread, and it happens often
lets be honest, I want to go and get the best quality bread I can get and this is one of
my favorites. I get this from Wegmans, it's got a really soft crust, it's not too hard
and crunchy and the inside is just really lovely, soft, still chewy, still has got great
texture, so that's the bread that I'm using today. But you know if you can't make you're
own white bread and I do have a great recipe on www.laurainthekitchen.com, you can always
buy really good quality bread and you're in business. I'm just going to finish chopping
all these up and putting them into my bowl. Get everything in there, you can see I leave
mine pretty nice and chunky because I like texture and you can see, I don't make so much
dressing or sauce or whatever you call it so that it's gloopy, I just make enough so
that it holds everything together because I think that's the difference between good
egg salad and bad egg salad, egg, bad egg salad, when it's just so gloopy and it's so
full of mayo that you can't taste anything else, I have a little bit of an issue with
that. This to me is perfect, you can see that the eggs, you can still see the texture of
the eggs, it's not gloopy, it's just holding it's shape beautifully. Now, ideally you want
to cover this and put this into the fridge for a minimum of a about a half hour just
to really let those flavors kind of marry but I'm going to make myself a little sandwich
now because I can and it smells amazing, amazing. So, I just have one large piece of bread that
I just kind of cut in half because this is a little bit of a pre-dinner treat, and then
you can put as much or as little as you want. You don't put anything else on there except
for egg salad, you can put a little but of lettuce or tomato on there if you want but
I'm just sticking with the good old classic and I just love it. I love how that there's
so much egg in there that it's poking out, lets get that out of there so I don't make
a mess. But look at that, look at those big pieces of eggs.
That is wow. That is so good, so flavorful, non gloopy, absolutely lovely. If you're looking for a classic egg salad
sandwich recipe by all means I think you have found it. This is easy, it's simple, requires
a handful of ingredients, that in my opinion, they are all the right ones. Go to laurainthekitchen.com
to get this recipe, let me know what other classic you want to see next and I'll see
you next time. Bye bye.