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.
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.