Whats for Lunch - Not Mom's Egg Salad - S4 E3

The speaker talks about egg salad being uninspiring and flavorless. They mention trying a recipe from Deb Perlman, which includes pickling the celery and adding shallots, resulting in a delicious egg salad with minimal mayonnaise and Dijon mustard. They enjoyed it on pumpernickel toast with lettuce and fresh herbs. Welcome back to What's for Lunch. Today is Wednesday, September 27th, 2023. Egg salad. It's pretty dull. Could anything be more uninspired than amalgamation of smashed-up hard-boiled eggs and the dreaded mayonnaise? I mean, have you seen the yellow, flavorless mounds of dubious origin and assembly date most delis scoop onto a slice of bread and try to pass off as lunch? It would hardly make an enthusiast out of you. Or anyone. That was Deb Perlman from Smitten Kitchen, and today I thought I'm going to try her egg salad. So this morning, bright and early, I got out a glass jar and put in my white wine vinegar, water, little bit of sugar, little bit of kosher salt, shook it all up, chopped up some celery into a fine dice, put it in the jar with the pickling brine, shook it up and stuck it in the fridge. Well, that turned out to be, along with some minced shallot, just the brightening that egg salad needed. This egg salad also has very little mayonnaise and country-style Dijon mustard. We had the egg salad on pumpernickel toast with Boston lettuce underneath, topped off with fresh minced herbs from the balcony patio. It was delicious. I'm Christy Cassidy. This is What's for Lunch. See you tomorrow.