Egg Salad. Loved by many, and loathed by more? Fact or fiction? Childhood memories of packed school lunches, picnics in parks, and just an easy meal on a busy weeknight, eggs are so versatile and are featured in many other meals than just brunch/breakfast. I have a love for egg salad, but not the egg salad of my childhood, but rather a grown up version where everything and anything is a possible ingredient. This got me thinking, what am I missing out on? What do other put in that would elevate my egg salad to a whole other level? You know me, I like to experiment in the kitchen, so I am turning to you all to see what you put in yours, and to help a brother out to make sure nothing is left behind in the search for the worlds greatest egg salad.
Do you use Hellmans, Miracle Whip, homemade aioli? Salt and pepper? Paprika? Smoked, hot, sweet? Relish, or chopped cornichons? Mustard? Dried or prepared? So, so, so many options!
Here is the deal, I have a $50 gift card from Chez Cora to give away, thanks to the good folks at the Egg Farmers of Ontario, to the person who gives me the most interesting combo for their egg salad. Lets go for the whole shebang here, and talk toppings, style of bread, every detail you can think of. The contest will run until the 31st of July, and I will draw and announce the winner on August 1st. You don’t have to take me for brunch, but it would be smart if you did J
This is the egg salad I made this week, while dreaming up this post.
Fresh farm eggs, Hellmans Olive Oil Mayo, Relish, Bomba Hot Sauce, S&P, and not pictured Smoked Paprika
Comment to win, folks. Here, on the Facebook group, or @ me on Twitter using #EggSaladMagic to win! Good luck all.