Mayo-less Egg Salad
Since mayonnaise is not a local item for us, and also since it can be sort of questionable when used in stuffed eggs that are going to be sitting out on a table for a while, we’ve found other options for making a delicious egg salad or stuffed egg. Really the possibilities are endless, but just a little moisture is needed to bond the egg together. Try this recipe, and then adjust to your tastes. Quantities don’t have to be followed eggsactly.
Preparation
Ingredients:
12 eggs
1/4 c. Jailhouse Jalapeno Brew
1/4 c. Georgie Girl Spicy Hot Relish, including liquid
4-5 slices sweet pickles (and onions if there are some in the jar), chopped
2-3 chives, chopped (if you get the flowers, include them, or use as garnish)
2 cloves garlic, or garlic powder
Dash of celery seed, and any other spices, such as horseradish powder, fenugreek, cumin, curry, or your favorites
Sea salt and pepper to taste (I like Jane’s Crazy Mixed-Up Salt)
Olive Oil, as needed
Preparation:
Hard boil the eggs: place eggs in a wide pot, single layer if possible. Cover with two inches water and bring to a boil. Once boiling, turn off heat and leave covered for 12 to 15 minutes. Replace hot water with cold two times.
Peel and chop eggs in a large bowl (I use a potato masher). Add all other ingredients, except oil. Mix well, and assess texture and flavor. If it’s too dry add a splash of olive oil or more Jailhouse, Georgie Girl or sweet pickle juice, depending on taste. You may also use a dollop of plain yogurt if you prefer a creamier egg salad.
