Oct 28, 2008

Country Egg Salad


The one thing I’ve learned in all my years as a low carber is that it’s not the fat you eat that gives you that satisfied feeling, it’s the proteins you consume.

Now eggs, for instance, are a great source of protein but also fairly high in cholesterol and fat (in their defense; they’re also packed with vitamins!). But if you look at this way: if eating an egg or two gives you a more satisfied feeling over a longer period of time, chances are you won’t be raiding the fridge or attacking the cookie jar shortly after, right? The mayonnaise is just there to balance things out a bit. So is the cheese! Honestly!

In that light, the egg drop we make for breakfast on lazy Sunday mornings, and the indecent copious amount of egg salad I’m about to spoon on top of my crunchy, white bun before I sink my teeth into it, is actually very responsible and healthy and I have nothing, absolutely nothing, to feel guilty about. I’m doing my thighs a favor.

Yeah, I know. I’m good at creative justification when it comes to eating fattening foods. If you don’t believe me, I’ll just come up with another story. No problem!



1/2 tomato
2 tbsp yogurt
1 spring onion
4 hard boiled eggs
3 tbsp mayonnaise
1/4 tsp onion powder
1/4 tsp Dijon mustard
1/8 tsp garlic powder
1/4 to 1/2 tsp salt
pinch of pepper



Everyone has their own way of boiling eggs. I first boil the water, plunge in the eggs and boil them for 8 minutes. Run cold water over them and let them cool off. It’s how my mom cooked them, as I’m sure it’s how my grandmother cooked them, my great grandmother and probably everyone in our family before them!


Finely mince a spring onion. Discard the dark green leaves.


Squeeze the seeds out and chop up half a tomato. I sometimes feel like a photo shooting/blogging billboard for vegetables, but come on, look at how great it looks! I add vegetables to everything, even a simple cheese sandwich can’t escape the veggie treatment here.


Which brings me to the chives. Use lots and lots of chives. They’re funky green, they’re crispy and they have a great flavor. It’s like a crossing between mild spring onions and garlic. Go on, stick your nose in there and just smell them!


Mix 3 tbsp mayonnaise with 2 tbsp low fat yogurt. This is the best combination ever. The yogurt adds a slight tang and freshness. It’s great.


Add a pinch of pepper, 1/4 tsp onion powder, 1/8 tsp garlic powder, salt (start with 1/8 and add more later) and a heaping 1/4 tsp Dijon mustard. Blend everything together.


Also pour a little bit of lemon juice in. Just a tiny squeeze. I’d say use fresh lemon juice, but you’re gonna be using so little it would be a waste to cut a lemon in half for it.


Get the spring onions in the bowl.


Sprinkle a royal amount of chopped chives in there as well and give everything a good stir.


Peel the eggs and using a fork (or knife), coarsely mash them. I never turn them into a puree. Still want to be able to identify the eggs rather than see a muddy, yellow substance oozing out of my bun later on. Too graphic, huh? Sorry.


Add the chopped tomatoes and the mayonnaise mix. The dressing will be precisely enough to royally coat the eggs without drowning them.


Carefully blend everything together, don’t beat the heck out of it or you’ll still end up with previously mentioned muddiness. What I love about this egg salad is the absolute perfect balance between flavor, texture and color. There’s just enough of everything. Egg salads can quickly become boring, but not this one. Only a small handful of fresh ingredients, but combined they create magic.


Give it a good taste, add a little extra salt if it needs it and voila, you’re done.

Pick out a few pretty lettuce leaves. Wash and dry them.


Cheese. Egg salad needs a little cheese. Period. No, no debating or negotiating, it needs cheese.


Put the lettuce on top of a bun, throw a few cheese slices on top, add a royal amount of egg salad and garnish with a few chives. This egg salad, in all its simplicity, is absolutely divine. There’s really no other word for it.

    © kayotic.com
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    1. 1

      I love egg salad but this is a new mix for me which I will try!

      Found you from you butter comment on PW – I guess I knew, but never thought about it. What fun and how good. I always use “real” butter but never thought to make a bit of my own for those extra, special breads or scones, etc.

      Beautiful photography – I really like the natural light and especially the collages to see some of the steps – condenses things a bit but we can still see the action.

      Ann from Montana on Oct 28, 2008 @ 5:48 pm Reply
    2. 2

      Thanks Ann! I was suprised that someone who uses so incredibly much butter as Ree does, didn’t make it herself on special occasions. Egg salad can get real boring really fast, but this is a great way to eat it for me.

      I really disliked putting up 7 photos of the same thing constantly, so these collage boards work beautifully! Less clutter, same action :)

      Kay on Oct 28, 2008 @ 5:57 pm Reply
    3. 3

      Hi Kay!

      I also found you by the butter comment you left over on Ree’s site, and I’m so glad you pointed so many of us to your beautiful and useful site! Amazing photography, healthy but not crazy food, and new ideas – I’m so happy to have found you!

      Kryssy on Oct 28, 2008 @ 6:26 pm Reply
    4. 4

      Hey Kay!

      I also found you over at the PW site. And boy, I’m glad I did. :) Your pictures and your recipes have me drooling, and they are healthy and different!

      I’ve been looking for an egg salad recipe to try. My husband has been asking for it, and I’ve never even ate it (or made it) before. I’ll try this out sometime this week!

      Samantha on Oct 28, 2008 @ 10:18 pm Reply
    5. 5

      OK that is the best DAMN egg sandwich I have ever seen.. I am a big low carb girl this kickass culinary creation is going on my list of must makes!!

      Cathy on Oct 29, 2008 @ 2:36 am Reply
    6. 6

      I, also found you on Pioneer Woman. I think I have found a new favorite food blog. You’re stuff looks great! I went to the store today and bought the stuff for stuffed apples and zuccinni. I will let you know how it goes! This also looks great and luckily I have all the stuff for it already so I’ll do it for lunch tomorrow!

      Heather W. on Oct 29, 2008 @ 5:27 am Reply
    7. 7

      That looks delicious! All with ingredients I have too…

      By the way, seeing as many of your posts have health-conscious comments tucked into them, I thought I’d recommend the book “In defense of food” by Michael Pollan, which does a great job at dispelling a lot of the myths surrounding nutrition and health claims about food. It’s also really interesting, I promise! I got through it in a few days (and I’m a terribly slow reader), and I see food in a very different light now.

      Anyway, happy cooking! Your site is fantastic btw, I’ve recommended it on my blog :) Hope you don’t mind

      Zo on Oct 29, 2008 @ 5:51 am Reply
    8. 8

      Zo, I love reading books like that, just not sure I can buy it in the Netherlands. Will see if I can get a copy!

      Thanks for the compliments :)

      Kay on Oct 29, 2008 @ 8:09 am Reply
    9. 9

      this is so strange!
      last night, i suddenly had this egg-salad craving, and i made myself an egg salad sandwich and spent the whole of today trying not to feel guilty about all that mayo!
      after reading todays post, i feel so much better.
      no, not the protein justification, just the fact that other people have egg salad cravings :)
      love your website!

      Raj on Oct 30, 2008 @ 12:55 am Reply
    10. 10

      Absolutely Raj, it’s just one of those things you just have to have every now and then.

      Love your blog. Especially the Julia Child recipe! She was one of a kind.

      Kay on Oct 30, 2008 @ 12:58 am Reply
    11. 11

      thank you!
      but im still such an amateur!
      how DO you do it?
      the photos are incredible!
      i tried taking pictures while i cooked today-blech.
      total failure.
      i need lessons!

      Raj on Oct 30, 2008 @ 1:13 am Reply
    12. 12

      I wish I could tell you there’s a special secret .. but there’s just not. I just shoot pics as I go and I have fun while I’m cooking and photographing :)

      Kay on Oct 30, 2008 @ 1:15 am Reply
    13. 13

      I tried this over the weekend! DELICIOUS! In the States, at least in the South were I live, we never put cheese with egg salad. But it’s a great addition (I used Jong Belegen Kaas but next time I think I’ll give the smoked Gouda a try). Thanks for the recipe!

      Nicole on Nov 12, 2008 @ 3:34 pm Reply
    14. 14

      Nicole, I just can’t imagine a egg salad sandwich without cheese. Has to be the Gouda girl in me :)

      Kay on Nov 12, 2008 @ 8:07 pm Reply
    15. 15

      Hey Kay,

      I found you on Pioneer Woman. What good recipes! Thanks!


      Charlotte Wilson on Nov 17, 2008 @ 6:10 pm Reply
    16. 16

      I have a bunch of recipes off of here that are getting tried very soon.

      In a side note, when I lived in Japan one of my good friends was Dutch and we got to talking about cheese. We were both surprised that the local markets had some decent cheeses and he talked about how he could not wait to try them, but needed his mom to ship him a cheese slicer like the one pictured before he could.

      I asked him why he couldn’t just eat the cheese in a chunk or cut it with a knife and he looked at me like I’d suggested we fly back to Holland and murder his family.

      Clearly, cheese is important to the Dutch :)

      Jeff D on Nov 17, 2008 @ 6:37 pm Reply
    17. 17

      I’m another one coming over from PW.
      Funny, I didn’t know what I was hungry for this evening, but when I saw the egg sandwich, I went to work. It was so delicious! Although, I didn’t have a tomato on hand, but used a couple of slices of red hot pepper jack cheese…was so good, when I thought I was done and had put away the remainder of the salad to be enjoyed tomorrow, I had to go back in for one more *ahem* tablespoonful… mmmmm…satisfied!!
      BTW – I sometimes put chopped red pepper into my egg or potato salad. I love the crunchiness and the sweet flavour.
      LOVE your site. What kind of camera are you using?

      Sara on Nov 18, 2008 @ 3:47 am Reply
    18. 18

      Sara, don’t make me jealous! They don’t sell pepper jack here!

      I’m using a Nikon D80 now, but a lot in my site was shot with a Canon EOS 400D as well.

      Kay on Nov 18, 2008 @ 9:45 pm Reply
    19. 19

      Jeff, imagine how bad it is with people who are from Gouda *winks*

      Kay on Nov 18, 2008 @ 9:46 pm Reply
    20. 20

      Oops…sorry Kay, didn’t mean to.
      Thanks for sharing your talents here.

      Sara on Nov 20, 2008 @ 3:57 pm Reply
    21. 21

      Wow! This is fantastic! I didn’t go get chives out of my herb garden, but I will tomorrow. I’m also short on tomatoes, but may have the sandwich with tomato soup.

      AF on Nov 21, 2008 @ 3:55 am Reply
    22. 22

      Egg salad with tomatoes – never would have thought of the two together – but it was delicious! It was the best egg salad!

      Jackie on Nov 24, 2008 @ 3:43 am Reply
    23. 23

      GREAT photos! Makes me crave an egg salad sandwich which I do not usually even care for! Just curious, what camera do you have?

      Deb on Dec 5, 2008 @ 5:28 am Reply
    24. 24

      Wow, that’s amazing that you were able to make something so simple look so wonderful! I have found that yogurt is often a good substitute for mayo but never tried it for egg salad. I’ll give it a try next time, thanks!

      gaga on Dec 8, 2008 @ 8:20 am Reply
    25. 25

      Stellar food photography!

      foodphotoblog.com on Dec 9, 2008 @ 11:09 am Reply

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