I've made egg salad before. Who hasn't? But honestly, I've still been looking for the best egg salad. The one that made me stop looking for egg salad recipes because I had found the magical answer. Am I the only one who does this? Probably.
This egg salad is a mish-mash of a recipe from Emeril Lagasse, the insistence of an Aussie on a cooking forum that egg salad HAS to have curry powder, and a bunch of fiddling of my own. And I think I have found my egg salad nirvana. I could eat this on a piece of toasted Pepperidge Farm Italian bread for lunch every day. Well, at least for a week. And no, Pepperidge Farm isn't paying me to plug their bread. But they could (hint hint).
Egg Salad Supreme
Adapted from Emeril Lagasse
6 large eggs, hard-boiled
½ teaspoon dry mustard
¼ teaspoon hot Hungarian paprika
½ teaspoon curry powder
½ teaspoon celery salt
¼ cup celery, finely chopped
2 tablespoons capers, drained
2 tablespoons chives, finely chopped
¼ cup mayonnaise
2 pieces bacon, cooked and crumbled
Roughly chop the eggs or mash with a fork and place them in a mixing bowl. Add the mustard, paprika, curry powder, celery salt, celery, capers, and chives. Fold in the mayonnaise and bacon pieces. Stir with a rubber spatula until very well blended. Cover and refrigerate at least 2 hours before serving.
Makes 4 servings