As we approach the summer months, tentative thoughts of picnics, BBQs and the like twinkle in our minds. Conjured up images of burgers and buns alongside heaps of summer salads; macaroni, potato and the ubiquitous egg salad. Sure this Memorial Day celebration and seasonal BBQ’s may look different this year, but one thing is certain, we still need to eat. And we definitely need to celebrate and rejoice in life, in being healthy, and any and all good fortunes.
No matter how you decide to celebrate this upcoming Memorial Day, adding a little twist to an old salad standby might be a welcomed change. Although mayo based salads are often the usual accompaniment to BBQs, they rarely grace my table. I seldom, or should say, almost never eat them. Egg salad, most of all. Two main reasons, really. For a long time, I’ve had a food sensitivity to eggs, so I guess that’s a pretty good, and I would venture to say, big rationale. Then, of course, there is the mayo portion, which naturally is made with eggs. The other salads can easily be reinvented/reworked using a blend sour cream and yogurt. But when it comes to egg salad, there’s no getting around the egg portion, and the globs of mayo. Given that eggs make a double appearance in this traditional dish, I’ve steered clear for quite some time. But recently, I starting introducing these shelled wonders back into my diet, and things seem to be ok. With the weather finally showing signs of Spring, Summer and warmth, I figured now was the right time to give a twist to a traditional lunch salad.
I like texture, and I like zing… And I especially like them in my food. When thinking about the typical egg salad neither of those come to mind. In true ‘what do I have’ fashion, I pulled out of the fridge the following line up to answer the call to texture and zing.
Eggs | Mayo | Mustard | Pickles | Capers | Olives | Celery | Lemon
The line up; pickles, capers, mayo, eggs, celery, olives, mustard and lemon.
Ingredients
Yields 1.5 c | approx. 3-4 servings
3 hard boiled eggs
¼ t lemon zest
2 T lemon juice*
¼ cup fine dice celery
1 t capers, chopped
2.5 T chopped dill pickles
2.5 T chopped green olive (I used Spanish Manzanilla olives)
¼ c mayo
1 t mustard (For even more zing, use grain mustard)
(I would have added about 2 T diced red onion if I had it.)
Pepper to taste
Instructions
To get a perfect hard boiled egg, place the eggs in a pot and fill with cold water just enough to cover. Bring to a boil, then immediately remove from the heat. Cover and let stand for 14 minutes. Then submerge in ice bath to both stop the cooking and to make it easier to peel.
Prep all your ingredients in the famous mise en place way, getting everything ready.
I love using these perfectly sized handmade ceramic bowls by Miller Pottery.
As you can see, some bowls are deeper, while others smaller. Choose bowls of varying small sizes to suit your ingredients.
3. Combine the mayo, mustard and lemon juice/zest together and blend. Add pepper to taste.
As I mentioned, I like a less thick mayo style, so I used 2 tablespoons of lemon juice, making a thinner, lighter dressing. Adjust to your taste.
Photo credit: JuanCarlos Casas/lookasithappens
Look at how gorgeous those yellow yolks look. Perfectly done.
Smash to your hearts content. i like mine on the chunkier side. Photo credit: JuanCarlos Casas/lookasithappens
4. Once the egg are done, smash with a fork to the texture you desire and add all the remaining ingredients saving the mayo mixture for last.
In go all the tangy items, olives, capers, pickles. NOTE: all these have a decent amount of saltiness to them, which is why no additional salt was needed. Photo credit: JuanCarlos Casas/lookasithappens
Crunchy celery in. Photo credit: JuanCarlos Casas/lookasithappens
Creamy, zesty dressing drizzled. Photo credit: JuanCarlos Casas/lookasithappens
*The two tablespoons of lemon juice makes a loose mixture. I don’t like mine too dry nor too much mayo. If you like yours less wet and with a thicker mayo texture then cut down the lemon juice.
Serve this with your favorite crackers. You know by know that my gluten free go to is Mary’s Gone Crackers. Naturally, a bun, or whole wheat toast would be great options. However, neither of which can be found in my house.
For more crunch, devour this with Mary’s Gone Crackers. Or serve it up on celery stalks.
For an even healthier choice that will still give you a crisp crunch, fill lettuce leaves with the egg salad. Less carbs more freshness.
Egg Salad with Zing.
A nice lighter lunch served alongside some ice cold, crispy grapes. Fruit is a great accompaniment to a creamy or mayo based salad. I’m a fan. Check out some other salads using grapes. Chicken Salad with Fruit & Nuts or Graped Up Bibb Salad.
