Cheap, filling, and easy to make. Those qualities are likely what made the egg salad sandwich a staple, though the origins of egg salad itself remain somewhat humble and blurred by time. While chopped or dressed boiled eggs appeared in European cooking long before the modern egg salad sandwich, it did not officially emerge until mayonnaise entered French cuisine in the early nineteenth century. Curiously, the invention of the egg salad sandwich is not credited to the French but rather to the British or Americans, depending on which culinary historian you ask. I've always preferred a little punch and a less-is-more philosophy when it comes to ingredients, so my version of the egg salad sandwich leans heavily on flavor rather than excess. In fact, it is even better after a few hours in the refrigerator, when the ingredients have had time to mingle and deepen one another. INGREDIENTS three eggs, boiled, diced, and chopped a celery stalk, finely diced a quarter of a shallot, finely d...
Exhaling Life
Essays, food, and personal style for a life of intention.