I heart egg salad as I love tuna salad; the simpler the preparation, the better. Both recipes are remarkably similar. Mayo(never homemade)Hellman's/yellow mustard, or Dijon/just a soupçon, a squeeze of lemon/kosher salt/fresh-cracked black pepper/the tuna gets a splash of Chipotle Tabasco, maybe rinsed salted capers/ but, the egg salad, the egg salad is a ne plus ultra of reductionism. A good egg hardboiled by one experienced in these matters, Hellman's, mustard, salt, pepper, I like the juice of the bruised lemon enveloping the S&P, enrobing, offering succor to those elemental, sometime bitches of seasonings. I cut my whites separate of my yolks, though one interesting iteration is to press them through a bakery rack(thank you, The Chew). I heart egg salad and my question is to you: why do some recipes suggest mustard POWDER as opposed to mustard? My egg salad when on point sings of my mother's hugs, an elementary school lunch box(and thermos full of fruit punch)...an amelioration of everyday bruises, you look at your knee and say, "how did that get there?" That horrible violet schmear. An egg salad sandwich cures. As does a tuna, when I add my secret ingredients. Yes, love, but whatever else made such an impact on this world; macaroni and cheese?
So, I ask you: why mustard powder instead of a squirt of ballpark's best?
Last edited by
Christopher Gordon on February 11th, 2014, 1:48 pm, edited 2 times in total.
Being gauche rocks, stun the bourgeoisie