Egg Salad

A favorite across the South, egg salad is a creamy comfort food that, when really good, never disappoints. This dish can be tricky to get just right, though. It needs to be thick enough to hold together in a sandwich or as a canapé, but not gloppy. It needs texture, but pieces that aren’t too big. And it needs a fresh, eggy essence, nothing that tastes old or bland. We think we’ve hit the mark with this recipe. The salad is rich and creamy and has just the right texture due to grating instead of chopping. And the addition of chives and sugar really enhance the flavor of the eggs themselves.

Ingredients

8 hard-boiled eggs      

3          tablespoons     mayonnaise    

1          tablespoon       sour cream     

2          teaspoons        Dijon mustard 

2          teaspoons        minced chives 

1/2       teaspoon          white wine vinegar    

1/2       teaspoon          granulated sugar        

1/2       teaspoon          fleur de sel     

1/4       teaspoon          Pimente d'Esplette     

1/8       teaspoon          freshly ground black pepper  

Method

1. Grate the eggs into a large bowl using the biggest holes on a box grater.                

2. Add all of the remaining ingredients to the grated eggs and gently stir to combine.            

Notes For Egg Salad

• Extraordinarily versatile to serve, it works great with rye toast points, as a tea sandwich on soft, white bread, as an everyday lunch sandwich, or on its own with a fork. However you like to eat your egg salad, we hope you enjoy this version.