Update your egg salad to culinary standards by serving it like this

This is my go-to recipe when I host big group wine tastings and dinners. It’s super easy to make and looks like it’s been prepared by a high end chef.

What makes all the difference here is the serving. You serve your egg salad in eggshells!

What you will need (for 8 people)

  • 8 eggs (these are only for serving — not the egg salad)
  • Egg salad of your choice. I made this Georgian egg salad — also low carb for y’all fitness fanatics ;-)
  • A needle
  • green herbs like cilantro or parsley for garnish

How to make it

  • Use a needle or a needle-like object to make a small hole on the top of the egg shells (the pointy side of the egg)
  • Use the tips of your fingers to open the hole a bit further — needs to be big enough to fit a tea spoon.
  • Empty the raw egg into a container — store raw eggs in the fridge and use them later to prepare another egg based dish such as a frittata, an omelette or a quiche.
  • Clean the egg shells well under the tap with warm water. Make sure you do not skip this step for food safety reasons.
  • Make egg salad of your choice.
  • Fill the empty egg shells with your egg salad.
  • Fill the eggs with a really small spoon to avoid breaking the egg shells further
  • I usually fill ⅔ of each egg shell
  • Add some chopped green herbs on top for garnish.

P.S. I like to serve them on the classic carton egg tray.

Ta da!

Pair your egg salad with wine

Now, of course that depends on your recipe. But here are some suggestions:

  • This Georgian egg salad, has a lot of butter, raw walnuts and green herbs. I would use a high acidity white wine (to balance the fatty element of the egg salad) which also has a herbaceous character to fit nicely with the herbs in the egg salad. For example:
A Sauvignon Blanc from France (Loire Valley) or New Zealand is a great match and probably the most easy to find.
Other wines could be an Albariño from Rias Baixas in Spain, a Verdicchio from Central Italy or a Chenin Blanc from France or South Africa.
  • Egg salad with truffle. If you just add a few drops of good truffle oil in your crushed eggs and mayonnaise, you will get a delicious and gourmet egg salad.
The earthy flavours of the truffle require an equally earthy wine, so go for a Pinot Noir from Burgundy, a Barbera or a Barolo from Piedmont Italy. Their high acidity will pair beautifully with the creamy egg salad.
  • A classic egg salad with mayo, mustard, onions etc.
I would go for a not too oaky Chardonnay.


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