Whadda ya know, things are moving so fast over here that I completely spaced on reaching my 100th post! You know, the one about that possibly perfect salsa? Yeah, that marked triple digits, buddy. I’m feeling rather accomplished, I have to say, and we should definitely acknowledge the props you all deserve for sticking with me. I know things can get a little willy-nilly around here
sometimes like, all the time, so thanks for hanging around.
Sidebar: every time I use that crossy-outty text I wonder if I’m using it right. Like, should I have crossed out “all the time” instead of “sometimes”? Gosh, blogging is so hard. No wait,
hard technical. Was that good? Something tells me I’m losing major cool points for this…
Perhaps I should keep moving.
We’ve talked about vegan egg salad before, and if Pinterest and comments and email are any indication, it’s been kind of a hit. Turns out people like their egg salad sans eggs. Ok. And sans mayo. Ok. I’m starting to get why, when I first presented the idea of “vegan egg salad” to Chris, he looked at me and said, “that’s not egg salad.” Simple as that. And he’s right, as he so often is, dammit. It’s not egg salad. It’s tofu and chickpea salad that just happens to resemble ovonomnom while being totally delicious.
So today, we’re talking about The Real Egg Salad (wickka wickka Egg Salad) — or in this application, a deviled egg dip, but who am I fooling? One goes on toast, the other crackers. Both are great on a spoon headed straight for my face.
It’s egg salad with only the tiniest of twists to lighten things up just a bit. Yep, there’s still mayo, but as more of a seasoning than the main moistening (sorry!) ingredient. And there are a full dozen real eggs, all my favorite egg salad spices and even a little heat, which makes this recipe intentionally reminiscent of the absolutely binge-worthy deviled eggs at The Dutch Goose in Menlo Park. (They’re the best eggs I’ve had at a restaurant: über creamy, generously piped full and thickly dusted with cayenne.)
This is egg salad for traditionalists. Who like things lighter. And spicier. And I guess aren’t traditional at all.
How about this? This is egg salad with eggs. And it’s good. Real good.
Spicy Deviled Egg Dip (or Deviled Egg Salad, you pick)
By Emily Stoffel
Cook time: 10 mins (plus egg boiling) | Serves plenty as an app or makes 5-6 sandwiches
Note: Making egg salad with a pastry cutter is one of my favorite shortcuts. If you don’t have a pastry cutter, buy one! (This is mine.) Or use two knives.
- 12 hardboiled eggs, peeled
- 2 T good mayo
- 1/4 – 1/2 cup fat-free Greek Yogurt (depending on how creamy you want it)
- 1 T hot paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp prepared yellow mustard
- 1 tsp sea salt
- plenty of cracked black pepper
- dash seasoned salt, such as Penzey’s Smoky 4/S Seasoned Salt
- parsley or chives for serving (optional)
Separate whites from yolks, setting whites aside and placing yolks into a large bowl. Finely mash yolks with a folk until evenly granulated. Add mayo and continue to mash until mayo is evenly incorporated and mixture is smooth. (It will be stiff.) Fold in Greek yogurt 1 tablespoon at a time to ensure mixture stays as smooth as possible, up to 1/2 cup total depending on the texture of your yolks and how creamy you prefer your egg salad. When all yogurt is incorporated, add hot paprika, garlic powder, onion powder, prepared mustard and salt and pepper to taste.
Add whites to yolk mixture. Using a pastry cutter or two butter knives, cut whites into yolk until desired texture. (I prefer a chunkier texture for sandwiches or salads and a finer texture for dips.) Adjust seasoning as needed.
Serve with crackers, on lightly toasted whole grain bread or scooped over greens. Lightly sprinkle with seasoned salt just before serving. Garnish with chopped parsley or chives, if desired.