Egg Salad - The Wolfson Way

This recipe got me to like mustard, if you can believe it.

Yes, you read that right. Mustard. My cousin Carrie still thinks I have an aversion to mustard since I was never a fan of dipping my soft pretzel into a course dijon or smothering my veggie dog with “French’s.” The truth is, I was never a fan of condiments until I entered my twenties. That’s when things changed.

The reason I discovered that mustard is great is because my late Uncle Phil made me an egg salad sandwich while we were vacationing at the beach on a day that I felt particularly low.

He wasn’t known for being any sort of master of the kitchen… to put it lightly… but his egg salad sandwich was delicious. When I first saw mustard was in it, I didn’t reject the sandwich like I would have if anyone else made it, and I am so glad I didn’t. It was the last meal we had together just the two of us. He died 3 weeks later, but I will always have the memory of the afternoon he made me feel better with his kind words and his delicious sandwich.

I have played around with my own version of this recipe over the years. I have added celery (which is also not my favorite vegetable, but works so perfectly in this dish with its crunch factor). I replaced the onions with shallots. Sometimes I will even use pickled onions if I have some on hand (or pickled celery).

Grainy dijon mustard is my preferred choice in this condiment filled recipe, and I always go for the “Hellman’s” Mayo, but you can you what you like.

So here is to you enjoying great recipes with the best people in your lives. I hope you share this recipe with those you love the most and make your own memories around this great American staple.

Me and my uncle at an American Idol concert. Yes, that is a Juicy Couture dress.

Egg Salad

Ingredients:

8 large eggs

4 stalks celery, trimmed, small diced
1 heaped teaspoon whole-grain Dijon
1 1/2 TBS minced shallot
4 tablespoons mayonnaise
Salt and freshly ground pepper to taste
Chopped fresh dill

Instructions:

Cook your eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil over high heat, and once boiling, reduce the heat to medium and set your timer for 10 minutes. Once the timer rings, drain eggs and rinse under cold water to stop cooking. To quickly chill them so you can use them right away, cover them in ice water for 10 to 15 minutes. Sometimes, I keep them in the fridge overnight and peel them the next day if I have the time.

Make the salad: Peel your eggs and chop them, placing them in a medium bowl. Add your celery, Dijon, shallots, mayo, salt and pepper and mix. Taste it now and see if it needs salt and pepper, but add this very gingerly as if can go from being under seasoned to over seasoned in a flash. Serve on toasted whole grain sourdough bread, garnished with fresh dill.