Egg Salad | The Jewish Week | Food & Wine

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Egg Salad

Egg Salad

Egg Salad, Ronnie Fein

4 servings

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The kids are coming for the holiday weekend, so I’ve just made some egg salad. There’s always egg salad in my fridge. It’s like having salt and pepper in the cabinet, a no-brainer nibble. I make egg salad because everyone eats it. On a sandwich or crackers or cucumber slices or just plain on the plate. For lunch or as a snack or even for breakfast. 

Egg salad is my all-purpose go-to dish.

My son-in-law Jesse teases me about it. He rolls his eyes when he sees the fresh batch in the fridge. But then he takes it out and has some. If there weren’t any egg salad there he’d be upset that something was wrong.

I’ve tasted all sorts of egg salad over the years. My mother made it with onion and sometimes cooked potato. That was delicious. I’ve tasted egg salad with fresh dill. That’s good too. And there have been tastes of egg salad with olive, tuna, salmon, cooked peas and carrots and so on.

All good. But not plain old egg salad. I am an egg salad purist. I like it plain and always make it the same way. People say they like it because it’s dry, not overly loaded with mayonnaise — I use a microplane to crush the hard cooked eggs (you use less mayo that way). The only thing I change is the dish I serve it in. 

Everyone loves my egg salad, which is basically this:



8 hard cooked eggs

2-1/2 to 3 tablespoons mayonnaise

salt and freshly ground black pepper to taste

1-2 teaspoons Dijon mustard if you must


Crush the eggs using the finest grater possible (microplane is best) into a bowl. Add 2-1/2 tablespoons mayonnaise, season with salt, pepper (and mustard if you like it) and mix with a fork. Add slightly more mayonnaise if the egg crumbles don’t hold together.

This recipe originally appeared on Ronnie Fein's blog. Reprinted with permission.