This is one of my favorite recipes for curing the winter blues. Creamy, tangy, and rich with flavors, this is a go-to for those times when I’m hankering for a local-food lunch in late february and I’m tired of endless root vegetables and roasts…
Duck eggs are my preferred choice for egg salad, since they have larger yolks than a chicken egg. Extra yolk means extra nutrients — extra yolk also means extra creamy, and this recipe still tastes great even if you decide to skimp on the mayo. I also find duck eggs easier to peel after hard-boiling than chicken eggs, since the shell has a thicker inner membrane (holds together better) and is less brittle.
One thing I love about egg salad is that it’s a flexible recipe that I can always make with whatever I happen to have on hand — you can adjust many of the ingredients to your own tastes, as long as you’ve got eggs, mayo, celery, and something acidic.
I like to make a BIG bowl of egg salad to store in the fridge for many lunches (Brian is a big eater :P), but you can easily cut this recipe in half if your household doesn’t devour this as quickly as we do.
- 12 duck eggs, hard-boiled and peeled
- 7 Tbsp Mayonnaise
- 2 stems of celery, chopped fine (substitute celery salt or celery seed if needed)
- 2 Tbsp pickles, chopped fine or relish (sometimes I use pickle juice, vinegar, or saur kraut when I’m out of pickles)
- 2 Tsp Kosher Salt (less if using regular table salt)
- 1.5 Tbsp Stone-ground mustard
- 1 tsp fresh lemon juice
- 1/4 tsp of Dill leaf (dry or fresh)
- 1/4 tsp of Paprika
- 1/4 tsp of Black Pepper
- Hard-boil the duck eggs in a medium pan on the stove. I like to bring the water to a boil, add the eggs, boil for 8 minutes, then remove from the heat and let sit in the hot water with a closed lid for an additional 8 minutes. Strain and run under cold water afterwards for easier peeling. Adjust the time to your desired done-ness of the egg yolks — if using chicken eggs, reduce the 8 minute intervals to 5 mins.
- Mix Mayonnaise, Celery, Pickles, Salt, Mustard, Lemon Juice, and herbs/spices in a bowl, and stir until well-combined and smooth.
- Chop the peeled eggs into fine pieces.
- Combine with the mayo mixture, and stir together until the mayo mixture is evenly distributed.
- Scoop some onto your favorite bread for a sandwich now! And store the rest in a closed container in the fridge for up to one week.