Egg salad
Hard-boiled eggs chopped and mixed with other ingredients
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It is made mixed with seasonings in the form of herbs, spices and other ingredients, bound with mayonnaise. It is similar to chicken salad, ham salad, macaroni salad, tuna salad, lobster salad, and crab salad. A typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper and paprika. A common use is as a filling for egg sandwiches. It is also often used as a topping for a green salad.
History
One of the earliest known printed recipes for egg salad sandwiches was published in the 1896 edition of The Boston Cooking-School Cook Book written by Fannie Farmer.
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Variations
Egg salad can be made creatively with any number of other cold foods added. Bacon, bell pepper, capers, cheese, cucumber, onions, lettuce, pickle relish, pickles, and ketchup are common additional ingredients.
In Jewish cuisine it is made with schmaltz, onions and sometimes gribenes. It can be served with challah or matzah as part of the first course of Shabbat lunch. The dish is also called "Jewish eggs".