Egg Salad with Dill Mayonnaise
I’ve been thinking about egg salad and about fresh dill since I recently saw a photo of an open-faced egg salad sandwich with lots of dill in it. Unfortunately, it wasn’t on a restaurant menu; I needed to make it myself in order to eat one. I always associate egg salad with Easter and I’m not sure why. Just kidding. It’s the eggs, of course! When I was growing up we always dyed boiled eggs for hunting or Easter decoration and then my mom would make egg salad after the holiday. Mom’s homemade egg salad is always the best, even if the whites are accidentally tinged with pink, blue, purple and green dyes that seep through the shells.
While thinking about dill, mayonnaise, spring time and how to go about whipping-up this salad, I remembered a recipe for homemade dill mayonnaise that I used to make ALL THE TIME. The recipe (shocker) is from The New Basics Cookbook by Julie Rosso & Sheila Lukins. You’ll find my version of the recipe below and it is easily adaptable to any of your favorite herbs. This mayonnaise would also make heavenly chicken salad. (Which to make first, the chicken or the egg; you’ll have to decide for yourself.)To make the egg salad, I boiled eggs for 8 minutes, cooled, peeled and chopped them, then mixed in 1 Tablespoon of Dill Mayonnaise to every 2 eggs. (Pictured above: my method for chopping eggs in the bowl using two knives for less mess.) I made it twice last week, adding chopped scallions once, another time adding chopped red onion, both times adding salt and pepper to taste. We ate it on toasted olive bread with spinach leaves, avocado and sliced radishes on top.
In the cookbook, they claim that this dill mayonnaise is perfect with asparagus and they are SO right about that. (If Oprah ever asks me what I know to be true, this could be my response.) It makes a BOMB dip for all kinds of vegetables and if you attended a party at my house between 1994 and 2001-ish, you definitely ate this. It was my go-to veggie dip and I can’t imagine why I stopped making it, though I suspect it had something to do with my food processor debacle. Let’s blame it on the dark days following Y2K. I guess mine just couldn’t handle it. But, I finally got a new one this Christmas (Hallelujah! I’ve finally reached the age when a food processor is an exciting gift) and so I’m bringing the dill mayo back and my family is psyched about it.
If you’ve never made homemade mayonnaise before, I beg you to try it. You may be surprised how easy it is and how few ingredients. The main components are eggs and oil which are emulsified so that the oil is suspended in the egg yolks; anything added to those basic ingredients is just flavoring. If that sounds complicated, trust me, it’s not; enter the food processor. A note about the food processor: if you don’t have one I suspect you may be able to make this with a blender that opens in the top so that you can stream the oil in while it’s running. I love my food processor and if you are in the market for one, I highly recommend this one by Cuisinart . I am not on the payroll at Cuisinart, I have only your best interest in mind, but I have tried other processors and they were crap. Especially the kind with the “shoot” on the side. (I equate the mess this creates with the “Paint Spinner” that my cousin thought it hilarious to buy my son for a gift many years ago, though I’ll never forget.) DON’T BE TEMPTED BY GADGETRY. The simpler and heavier it is, the better.
Let’s get wild and whip up some mayo. I promise you it takes 5 minutes and it does not get better than this.
- 1 whole egg
- 1 egg yolk
- 1/4 cup fresh lemon juice ( or 3 Tbsp)
- 1 Tbsp plus 1 tsp Dijon mustard
- 1/4 tsp salt
- 1 1/2 cups oil*
- 1/2 cup chopped fresh dill
- Combine the egg, egg yolk, lemon juice, mustard, and salt in the food processor and blend well. With the motor running, SLOWLY add the oil through the feed tube. Then add the chopped dill and process just to mix well.
- Makes 2 cups of mayonnaise.
- *the original recipe prefers safflower oil but I have used other light oils and combinations of oils with success. In this recipe I used 1/2 cup canola and 1 cup peanut oil, because it's what I had. Any light flavored oil will do. Remember: the flavor of the oil will affect the flavor of the mayo.