Make the best egg salad at home

//Make the best egg salad at home

While our community is at home during the Stay Home, Work Safe ordinance to help stem the spread of COVID-19, we have a favorite recipe we’d like to share with you today. Our Egg Salad!

Just this week, Huff Post featured us in their How To Make The Best Egg Salad, According To Experts feature. HuffPost asked several chefs and restaurant owners about their best tips for making egg salad. The article dives into everything you need to know from the eggs, mayo, texture, toppings and mix-ins, and process. Give it a read to hear from our very own Levi Rollins!

Our full menu offers two ways to enjoy our house-made egg salad: in our Green Eggs & Ham slider (served as a pair with fries and garden greens) or take it home by the pound from our deli case. Both of these options are available for to-go and curbside ordering.

Pro-tip from owner Levi: “the deli case option is perfect on a fresh croissant or on top of a salad at home. Many customers buy it with our homemade crostini’s and use it as a smear.”

If you’re cooking at home, here’s the Urban Eats egg salad to add into your recipe book!

 

The Urban Eats egg salad

“I grew up eating my Ma’s amazing egg salad and deviled eggs,” Urban Eats owner Levi Rollins said. “Her recipe is absolutely delicious and relatively basic; i.e. eggs, onion, relish, mayo and mustard. My take is merely based on my love of truffle & fresh herbs. I also crave a thicker, creamier salad; hence the cream cheese!”

Urban Eats Original Recipe:

Makes one quart.

12 whole eggs – hard boiled or poached hard and coarsely chopped

8 oz. cream cheese – softened and creamed

½ cup mayo

4 oz. white or yellow onion – about 1/3 medium onion

2 oz. fresh basil

2 oz. Italian flat leaf parsley

2 cloves garlic

2 TBL pine nuts

2 TSP salt

½ TSP black pepper

¼ cup grated parmesan

2 TBL truffle oil*

Directions: In a food processor combine onion, basil, parsley, garlic, pine nuts & parmesan. Blend until finely minced. Add cream cheese, mayo, salt, pepper & truffle oil.  Blend until creamy and smooth.  Remove from processor and transfer to a medium mixing bowl.  Add coarsely chopped eggs and mix until well incorporated.  Refrigerate immediately, chilled salad will be firm.

 

Pantry Recipe:

Equally delicious, but simplified.

12 whole eggs – hard boiled or poached hard and coarsely chopped

8 oz. cream cheese – softened and creamed

½ cup mayo

4 oz. white or yellow onion – about 1/3 medium onion finely minced

4 oz. prepared jar pesto

2 TBL truffle oil*

Salt & black pepper to taste

Directions: Combine cream cheese, mayo, pesto, finely minced onion and truffle oil in a medium mixing bowl. Cream together well. Add coarsely chopped eggs and mix well until incorporated.  Season with salt and pepper to taste. Refrigerate immediately.

 

*Recipe can be prepared without truffle oil if unavailable. If this is the case substitute with 2 TBL olive or any other flavored oil. Spicy chili oil adds a fantastic heat.

 

 

2020-06-23T21:26:15+00:00

Leave A Comment