3 Ways to Make the Best Egg Salad of Your Life

Homemade egg salad has the potential to be SO GOOD. Here are three of the best versions to make next time you have a craving. Head to https://www.jawscleans.com and use code Brian at checkout for 25% off your order plus free shipping on orders over $35.

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All recipes make 8 portions
*Classic American Deli Style Egg Salad*
▪24 large eggs
▪6-7 quarts (5-6L) water
▪Ice
▪Warm water
▪Paper towels
▪250g (1c) mayonnaise
▪45g (3T) Dijon mustard
▪15g (4T/1 Clam shell) minced chives
▪15g (3T) chopped dill
▪25g (5t) white distilled vinegar
▪15g (4t) sugar
▪10g (2t) salt
▪5g (2t) black pepper
▪5g (2t) paprika
▪15-20g (2 stalks) finely chopped celery
▪Nice sourdough bread
▪Durkees famous sauce
▪Green leaf lettuce

Instructions:
1 Fill a very large pot with 6-7 quarts of water and bring it to a boil.
2 Carefully lower eggs into the boiling water using a spider or long spoon to prevent cracking.
3 Set a timer for 13 minutes for large eggs (adjust time for medium or jumbo eggs).
4 After 13 minutes, remove the pot from heat and add ice (as much as will fit into the pot) to stop the cooking process.
5 Drain some warm water from the pot, add more ice, and run cold water over the eggs for 2-3 minutes or until the warm water is circulated out of the pot
6 Peel the cooled eggs under warm water, cracking them in several places to make peeling easier. Pat the peeled eggs dry to remove excess moisture.
7 Set aside 8 of the eggs. Reserving their yolks for later.
8 Press the remaining 16 eggs through a wire rack to “dice” them evenly.
9 In a separate bowl, combine mayo, Dijon, minced chives, chopped dill, vinegar, sugar, salt, pepper, paprika, and chopped celery.
10 Smash 6 of the reserved egg yolks into the mayo mixture and stir until well combined.
11 Gently fold the mayo mixture into the diced hard boiled eggs until evenly coated.
12 Crumble the last 2 reserved egg yolks into the mixture to absorb excess moisture and provide texture.
13 To make each sandwich, spread Durkees famous sauce onto two slices of sourdough bread.
Add washed green leaf lettuce on one slice of bread and spoon 3-4 large spoonfuls of egg salad on top.

*Avocado Green Goddess Egg Salad* (makes 2x what you’ll need for the eggs salad):
▪450g (2c) mayo
▪60g (4c) spinach
▪15g (¾-1c) fresh dill
▪5g (1/2c) fresh tarragon
▪50g (2c) fresh parsley
▪3 cloves of garlic
▪12g (2 1/2t) salt (for dressing)
▪20g (1T) honey
▪24 eggs
▪2 avocados (look for aovs that are mostly ripe, but not super soft)
▪8g (1 2/3t) salt (for egg salad)
▪Juice of 1 lemon
▪15-20g (4T/1 clam shell) chives
▪Olive oil
▪Fresh croissants
▪Arugula (dressed with olive oil and a squeeze of lemon juice)

Instructions:
1 Add mayo, spinach, dill, tarragon, parsley, garlic, salt and honey to a food processor and spin for 30 seconds or until ingredients are broken down and the sauce is mostly smooth.
2 Transfer half (about 300g) to a storage container (for green goddess dressing throughout the week) and the other half into a bowl to finish the egg salad.
3 Press eggs through a wire rack to “dice”
4 Finely mince chives and add to egg bowl
5 Medium dice the flesh from two avocados (about 300g) and add to egg bowl.
6 To that, add 8g salt, juice from 1 lemon, and gently fold to combine.
7 Add 3-4 spoonfuls onto a nice flaky croissant and top with dressed arugula

—
*Japanese Tamago Egg Salad*:
▪24 hard-boiled eggs
▪225g (1c) Kewpie mayo
▪15g (3t) salt
▪25g (2T) sugar
▪50g (1/4c) rice vinegar
▪15g (1 tsp) dashi powder
▪Shokupan (Japanese milk bread), sub thick sliced white bread

1 Add yolks from 24 eggs into food processor along with mayo, salt. Reserve whites for later.
2 Stir dashi into rice vinegar and add into food processor. Spin until creamy.
3 Add egg sauce into a bowl, top with a wire rack and press reserved egg whites through rack to “dice”. Gently fold to combine.
4 Add to thick sliced shokupan bread or thick cut white bread

DIY KEWPIE:
▪1 egg
▪75g or 1/3c rice vinegar
▪5g or 1.5tsp salt
▪5g or 1 1/4tsp granulated sugar
▪1-2g or 1/2tsp msg
▪325g or 1 1/2c neutral oil (canola etc)

CHAPTERS:
0:00 Classic American Deli Style egg salad
4:50 Cleaning up my kitchen
5:46 Green goddess egg salad
8:03 Japanese Tamago style egg salad

#eggsaladrecipe #eggsalad #eggsaladsandwich

today I’m going to show you three
extremely delicious and well- tested
recipes for egg salad the first of which
is the classic American deli style to
make it I’ll start with two dozen large
eggs by the way all three recipes in
this video use this same amount of eggs
and make the same amount of egg salad
which is enough for eight people now to
cook these things I’ll move over to the
stove where I’ve got 6 to seven quarts
of water up to a spirited boil next I’ll
use my spider or a fine mesh strainer to
carefully lower these into the water if
you just Dro them in the eggs would
crack and then we would have wet weird
shaped eggs that are hard to peel and
once all 24 of these Eggies are in the
bath I’ll set a 13-minute timer for
medium eggs I would say lose a minute
and for jumbo eggs I’d say add a minute
and after 13 minutes I’ll kill the Heat
and drop in as much ice as I can fit
into the pot that’ll melt instantly as
you can see now the water is still too
warm and the residual Heat’s going to
overcook these eggs so I’ll move the
whole pot over to the sink pour out some
of the hot water then top with more ice
if you have it and then I’ll run some
cold water over the eggs for about 2 to
3 minutes to get all of the remaining
warm water circulated out of the pot 5
to 10 minutes later I’ve got cold eggs
so now it’s time to peel them my
favorite way to do that is to run warm
water and crack one of the cooked eggs
in four to five places then I’ll run
that egg under the warm water while
peeling off the outer shell the warm
water slides between the shell and the
white and it help separate the two from
each other also older eggs do work
better here they’re easier to peel as
they sit in the fridge and age their pH
Rises and that somehow inhibits the bond
between the egg shell and the albumin
protein in the egg white once these eggs
are are peeled I’ll drop them onto a
paper towel any water that’s left on the
surface is going to dilute the salad and
make it wet and sloppy and once I’ve got
all 24 of these little Beauties
peel I’ll come back with another paper
towel and then dry these from above
again ensure no water makes it into the
salad I hate wet egg salad now to make
these eggs into a world class sandwich
I’ll first need to separate eight of
them I’m saving these for a special
assignment so I’ll set those aside and
then grab a wire rack this is the kind
of rack that you would use to keep
things floating above a sheet tray in
the oven and if you don’t have one I
highly recommend you go over to Jeff’s
website and grab one link below thank
you Jeff now I’ll pop this on top of a
medium Bowl then press my whole cooked
eggs through it this is the way that I
used to make very large batches of egg
salad in the restaurant chopping the
eggs by hand not only takes forever but
it also breaks down the eggs very
unevenly and you get Chunky whites and
totally crumbled yolks it’s suboptimal
in contrast this wire rack perfectly
cuts the eggs into a clean medium dice
it once the eggs are pressed through the
wire rack I’ll set them aside then grab
my reserved XS I’ll take six of those
and set aside two then pop out the
cooked yolk into a bowl now we’ve got
some rich eggy fat to build our dressing
with oo these look good I want to eat
those don’t eat just squish into the
bowl goes 250 g of mayonnaise I’m using
Dukes here then 45 G of Deon mustard 15
G of minced chives 15 G of chopped Dill
25 G of white distilled vinegar 15 g of
sugar 10 G of salt 5 G of black pepper 5
G of of paprika and 15 to 20 G of
chopped celery for this egg salad I want
the celery to be very finely chopped
basically I want the flavor of celery
but I don’t want to be aware of its
texture next I’ll jump in with my
spatula and smash these cooked yolks
into the Mayo mixture then I’ll stir to
get everything combined into a creamy
flavorful dressing for the cooked eggs
next I’ll slide this egg yolk sauce into
my bowl with all of my cooked and diced
hard-boiled eggs then I’ll carefully
fold this until everything is well
combined I don’t want to go too hard
with my stirring because that will
crumble down the eggs and make the salad
melee and once this is all folded
together you can see that it’s still
just a little bit loose so to tighten it
up and to bring a little bit more
richness I’ll drop in the last two
reserved egg yolks and then crumble
those in these yolks are going to absorb
some of the moisture and provide a
little bit more chunky yolk texture you
guys this egg salad makes the wet stinky
stuff sitting in the case at the grocery
store seem lame oh my God this salad is
fresh creamy dense with flavor and taste
like eggs in the best way possible now
to serve it I’ll grabb two slices of
paned sourdough bread and spread on some
durky famous sauce if you haven’t had it
durys is a real wild ride it tastes like
deved eggs and has a signature zippin
that brings some much needed acidity to
this salad I actually ripped off this
idea from the bread bakery that I used
to work at Union loafers their egg salad
sandwich is very epic next I’ll drop
down some washed green leaf lettuce then
three to four large dups of egg salad
this sandwich smells and tastes like the
inside of an East Coast Deli as in
wonderful I think it’s the combination
of eggs vinegar and Dill maybe I don’t
know but it’s a classic for a reason and
I think this version is going to make
you very popular at a picnic or a brunch
sometime soon ooh egg salad on my sandal
and all over the floor I guess this
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orders over 35 bucks okay salad two is
avocado green goddess on a flaky
croissant to make it into my food
processor I’ll add 450 G of nice tasting
Mayo then 60 G of spinach to make this
dressing extra green looking and healthy
then 15 G of fresh dill 5 G of fresh ter
gone 50 g of fresh parsley or about one
large Bunch that I’ve washed then three
cloves of garlic 12 G of salt and about
20 G of Honey or like a 3 second
squeezer now the lid goes on and I’ll
spin up this Green Goddess dressing for
30 seconds or until all the green stuff
is broken down and the sauce is
smoothish by the way this recipe makes
more than you need because I figured
since you’re getting your food processor
dirty you might as well end up with some
extra salad dressing so I’ll move 300 G
of this dressing into a bowl for my egg
salad then I’ll move the other half to
my fridge and save it for dipping
veggies or tossing with a salad next
I’ll take two dozen 13-minute eggs and
press them through my wire rack just
like I did for the first salad and once
these eggs are broken down I’ll grab a
bunch of chives about 15 to 20 gam worth
and give them a fine mince these chives
will bring a soft oniony flavor to the
salad without making it taste like
guacamole you’ll see what I mean in a
minute now the chives go into the bowl
then I’ll grab two medium-sized avocados
and use a spoon to pull out the flesh as
far as the ripeness goes here they
should be mid if they’re too soft the
salad will be wet so basically you want
avocados that still have a little bit of
texture next I’ll give these a very
rustic medium dice then I’ll scoot them
over to the Bowl on top of my eggs
dressing and chives in total this is
roughly 300 G of avocados by the way
next in goes 8 G of salt the juice of
one lemon or about 25 G worth lemon over
lime here again to avoid too much
guacamole Vibe next I’ll jump in with a
spatula and fold this until the eggs are
well dressed up and everything is
combined reminder not to beat this up
too much much because it’ll make things
Meely now to serve this I’ll grab a
flaky fresh croissant and then slather
with 3 to four spoonfuls of my salad
making sure to spread it into the
tapered ends next to bring some fresh
crunch I’ll top the salad with some
spicy arugula that I’ve dressed with a
little bit of olive oil and a touch of
lemon juice and that’s capital L lunch
right there the salad is creamy herb
forward and actually kind of light
because half of the dressing is avocado
instead of mayonnaise plus that hit of
lemony arugula provides some clean
contrast to cut through The Buttery
flaky croissant okay the last egg salad
is egg salad in its ultimate form of
course I’m talking about the Japanese
tago style to make it I’ll start yet
again with 24 hard-boiled eggs and then
open them up and drop the cooked yolk
into my food processor of course I’ll
reserve the egg whites to build the
salad later on and once these yolks are
in the Johnny I’ll add in 225 g of cupy
mayo if you’re not familiar Cy is a
Japanese Mayo that’s super creamy thanks
to extra egg yolks it’s also high acid
and full of MSG it’s extremely flavorful
no Qi no problem I’ve got a recipe for
DIY Qi down in the description or you
could just use R Mayo next in goes 15 G
of salt and 25 g of sugar next I’ll grab
50 g of rice vinegar and 15 G of Dashi
powder from here I’ll dump the Dashi
into the vinegar and then stir the two
to combine Dashi powder is basically
dehydrated smoked tuna broth this will
bring just a touch of indescribably
smoky Umami flavor to the egg salad and
it’s optional you can skip it if you
want next I’ll add this Dashi vinegar
into my food processor then I’ll spin up
the yolks with everything else until
I’ve got a smooth creamy puree the final
result should be thick nuclear yellow
and super intensely flavored next I’ll
scoop every drop of this egg sauce into
a medium Bowl because egg whites are
very Bland and they’re going to need it
from here I’ll grab my wire rack one
more time and then press all of my
reserved whites through it and once I’ve
got whites sitting in yolk soup I’ll
come back with my spatula and fold
everything together right away you can
see just how different this style looks
to the first two it’s much richer and
much more full-bodied it looks almost
silky the final salad should have firm
diced egg whites suspended in a dreamy
creamy egg sauce oh baby now to build
this into a sandwich I’ll need a loaf of
what’s called shokupan or Japanese milk
bread it’s extremely tender mild and
very Square I got mine from an Asian
Bakery here in St Louis but a thick
sliced white bread from the grocery
store can work in a pinch and once I’ve
got it sliced I’ll add on 4 to 6 ounces
of my tomago salad then I’ll tidy up the
size to make this easier to slice and
that’s the egg sandwich that you’re
going to find in every single
convenience store in Japan it’s a
special thing that’s quite different
from American style egg salad and
honestly it’s probably better it’s Umami
it’s sweet and it has a very unique
combination of soft textures if you guys
want another epic three-part Masterpiece
then please check out this video for
chicken salad three ways in that video I
do another Japanese style salad that’s
just pure maximalist Insanity I hope you
like it and I hope you try one of these
recipes sometime time soon now let’s eat
this thing
[Music]