Title: Elevate Your Egg Salad with Homemade Chive Mayo
Key Points:
– Adding a homemade chive mayonnaise brings a fresh, herby twist to traditional egg salad.
– The chives enhance the flavor without overwhelming it.
– The creamy mayo is quick and easy to make in a food processor.
My egg salad rule is simple – I only eat it when I make it myself. This decision stemmed from a disappointing experience with a vending machine egg salad sandwich that was rubbery, bland, and oddly both too wet and too dry. Normally, I stick to a basic recipe with store-bought mayonnaise, minced onion, Dijon mustard, salt, and pepper. However, after trying Carla Hall’s Egg Salad, I was forever changed. The key to her delectable dish is the homemade chive mayonnaise, which is surprisingly easy to whip up in a food processor.
Why Make Carla’s Chive Mayo?
You might question why bother making mayo when there are great store options available. The answer is clear – homemade always trumps store-bought, especially when it comes to Carla’s creamy and light version. The addition of chives provides a subtle onion flavor that elevates the dish. One taste and you’ll see the difference.
How to Make Carla’s Egg Salad and Chive Mayo:
To begin, hard-boil a dozen eggs while preparing the chive mayo in a food processor for convenience. Combine 2 egg yolks, warm water, lemon juice, vinegar, Dijon mustard, salt, vegetable oil, and chives in the processor. This takes just 3 minutes when ingredients are prepped. Use this mayo for the egg salad and extra for other dishes.
After cooling and chopping the boiled eggs, mix them with the chive mayo and parsley in a bowl to create a scrumptious egg salad.
Helpful Tips for Making Carla Hall’s Egg Salad:
– Prep eggs in advance to save time.
– Consider using pasteurized egg yolks for the mayo.
– No food processor? A small blender or stick blender will do the job.
– Find the full recipe titled “Carla Hall’s Egg Salad Recipe” on Simply Recipes for detailed instructions.
