It’s a shame how often egg salad is overlooked as deli-style fodder for church potlucks and family gatherings. Why does it so often end up relegated to the back of the buffet line, looking like a gloppy, mayonnaise-laden pile of sadness? Simple: because many people hard boil their eggs into oblivion, cooking them much too long and end up with chalky egg whites that, when used in egg salad, require a lot of lubrication to be even remotely palatable. While mayo does help smooth things out, it also overrides a lot of great flavor. The fix? Don’t overcook your eggs. That way, the yolks are already creamy, and all you’ll need is a bit of olive oil to help incorporate your flavorings, and voila: egg salad with clear flavor and great texture.
You can play around with this recipe quite a bit. Try using shallots in place of the onion, nixing the celery seed and adding Old Bay and minced celery, or sprinkling a smoked chile powder on top.
8 eggs, hard boiled
2 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons grainy mustard
Packed 1/4 cup finely diced onion
3 tablespoons capers, drained (or rinsed if you are using salt-packed capers)
1/2 teaspoon celery seed (optional)
Kosher salt, to taste (though you may not need it)
1. Chop the hard boiled eggs, however large or small you’d like, and then place them in a medium sized bowl. Add the olive oil and mustards, then stir together.
2. Add the onions, capers, and celery seed (if using) and stir to combine. Taste for salt and add a few pinches if necessary. Refrigerate until serving.