Wednesday, September 28, 2011

Egg Salad

I love the little sandwiches served at a tea.  Egg Salad is a traditional tea sandwich, but I don't think this is the recipe they use at "The Windsor Court".  This is an egg salad, kicked up a notch.  It is an Emeril recipe.
  • 6 large eggs
  • ¼ C. mayonnaise
  • 1 T. grated shallot, about 1/2 of a small one
  • 1 clove of garlic, minced
  • 1 t. Dijon mustard
  • ½ t. Tony Chachere’s Creole Seasoning
  1. Boil eggs in a pot where each egg has room to move
  2. As soon a the water begins to boil, turn off the heat and cover the pot
  3. Allow to sit for 15 minutes
  4. Drain the hot water and fill pot with cool water and ice
  5. Allow eggs to cool quickly, then peel
  6. Cut into small pieces and place in a bowl
  7. Mix in all the other ingredients
  8. Refrigerate for several hours before serving
 Tips and Tricks:
  • I like egg salad with crackers, but it is also good on fresh white bread.
  • I use a microplane to grate the shallot.  It gives the egg salad a great flavor, minus the crunching on a piece of onion.
  • I cut my eggs with an egg slicer both ways.

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