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Egg Salad
December 7, 2009 by shankari
Filed under Soups/Salads
Sundays with Marlena Spieler
Although Egg salads are a part of deli style menu, chopped egg and onions is one of the oldest dishes in Jewish history according to Marlena Spieler. Some even say that it goes back to the Egyptian times and it is also considered an Ashkenazi dish. (The Jews descended from the medieval Jewish communities along the Rhine in Germany from Alsace in the south to the Rhineland in the north. Ashkenaz is the medieval Hebrew name for this region and thus for Germany-Wikipedia)
Recipe: Egg Salad
Ingredients
Instructions
- Addition of English cucumber is our touch to this salad. We like to have something crunchy in the salad.
- Place the eggs in a saucepan with cold water and when it comes to a boil, reduce it to simmer for about 8-10 minutes. Switch of the stove and close with a lid.
- Peel the eggs and chop finely and put in a serving bowl.
- Add rest of the ingredients and fold it well.
- Garnish with parsley and chill it until you are ready to serve.
Variations
Add pickled cucumbers instead of fresh cucumber. Marlena in her recipe says you can use rendered chicken fat instead of Mayo.
Cooking time (duration): 15 minutes
Diet type: Pescatarian
Number of servings (yield): 4
Meal type: snack
Mel is making some awesome potato salad and we have to go check what Eileen is cooking up.
I love this dish..and your version look so good I can smell it.
Do you want me to make some for Saturday?
Hmmm… I saw this after Shankari shared this link. I think I’m trying this very soon!
Add the cucumbers when you are ready to eat, that way they stay crunchy Raaga.
looks refreshing, simple and delicious, must be filling too!!
I do a similar one using gherkins instead of cucumber
Gherkins! That is an interesting option. I will try that next time. Thank you!