Cooking & Baking

elleng

(131,107 posts) Wed Apr 6, 2016, 06:40 PM Apr 2016

Eli Zabar’s Egg Salad Sandwich

In 1975, Eli Zabar, the owner of E.A.T., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich. He did it by eliminating half the egg whites. During this period, he was into simplicity, he said, and he wanted to get to the essential “egginess” of egg salad. The recipe remains unchanged more than 40 years later. But what of all the leftover hard-cooked egg whites? E.A.T. sells them as chopped egg white salad in two versions: plain, and dressed with mayonnaise and dill. Waste not, want not.

http://cooking.nytimes.com/recipes/1013506-eli-zabars-egg-salad-sandwich?

4 replies

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Eli Zabar’s Egg Salad Sandwich (Original Post) elleng Apr 2016 OP

Easy Egg Salad dem in texas Apr 2016 #1

I never thought of putting carrot in. I'll have to try it. Vinca Apr 2016 #3

Capers and Old Bay. Trust me. nt msanthrope Apr 2016 #4

That would make for a richer egg salad, that's for sure. Here's my recipe: catbyte Apr 2016 #2

dem in texas

(2,674 posts)

1. Easy Egg Salad

Reply to elleng (Original post)

Wed Apr 6, 2016, 10:56 PM

Apr 2016

What's wrong with the egg whites anyway? I'd go for the entire egg.

Here is my tried and true recipe, was always a favorite of my children and their friends.

6 hard boiled eggs
1/4 cup tablespoons mayonnaise
1 small carrot, peeled and grated
3 to 4 teaspoons sweet pickle relish
Salt and pepper to taste

Peel and chop eggs, add other ingredients, mix well. Spread on toasted whole wheat bread. A sure-fire kid pleaser.

Vinca

(50,303 posts)

3. I never thought of putting carrot in. I'll have to try it.

Reply to dem in texas (Reply #1)

Fri Apr 8, 2016, 08:27 AM

Apr 2016

I usually add a little onion, celery and green olives plus the relish. I also add a little mustard.

msanthrope

(37,549 posts)

4. Capers and Old Bay. Trust me. nt

Reply to dem in texas (Reply #1)

Sat Apr 9, 2016, 03:45 AM

Apr 2016

catbyte

(34,450 posts)

2. That would make for a richer egg salad, that's for sure. Here's my recipe:

Reply to elleng (Original post)

Thu Apr 7, 2016, 07:34 AM

Apr 2016

I like to use a ratio of 2/3 Hellman's mayonnaise to 1/3 good quality olive oil to dress the egg salad. I'm not that crazy about dill in egg salad, so I leave that out & add some finely chopped onion, a finely chopped scallion or two depending on the size of the recipe, then stir in some finely chopped parsley. Everybody that's had it says it's the best egg salad they've had, and the olive oil is healthier than all mayonnaise.

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