Old Bay Egg Salad
Today, we’re making Old Bay Egg Salad!
Those of you that have been around here for a while know that I’m a minimalist when it comes to egg salad. But lately, different flavor variations of egg salad is all that’s on my mind. So, we’re just going to embrace it! For today’s version, we’re going to take a classic egg salad, mix in some fresh herbs and Old Bay, and let our tastebuds dance with delight.
Let’s start with the creamy mayo base. We’re going to hit all the flavor notes on this one. We’ll add some dijon and stone ground mustard to add a little zip and tang. We’ll add some Old Bay to add a subtle savory note. We’ll add some black pepper, because I love an egg salad loaded with a peppery kick. And, we’ll add some fresh chives and dill to brighten up the rich egg and mayo mixture.
As far as the eggs, we’ve talked about my method here before. Start the eggs in cold water, boil for exactly 10 mins, then transfer to a cold water bath for 2 minutes. The shells peel off easily. And, the eggs are perfectly cooked with a solid white and a stunning bright yellow yolk. No grey overcooked yolk in our eggs! Once they’re boiled, we’ll chop them up, mix them right into the mayo mix, then to the fridge it goes to give all those bold flavors a chance to get to know each other.
When it’s time to serve, you definitely have options. You can serve this egg salad in a traditional sammie. You can serve it in lettuce cups (which lettuce and egg salad is kind of a new favorite of mine). You can serve it with crackers. Or you can serve them in mini open faced crostini style bites if you want to add a little extra whimsy and fun to the party.
Here’s the thing about this Old Bay egg salad. The Old Bay is not aggressively in your face at all. And that’s one of the things that I love about Old Bay. When used in moderation, you get the benefit of 18 different spices for the price of one. The Old Bay just adds a nice savory note that’s magnified by the fresh herbs in the salad. This salad is rich and creamy while being light and refreshing all at the same time.
Side note, there’s this meme floating around the internet about how Americans can fill a bowl with potatoes and mayonnaise and call it a salad with a straight face. I feel like the same could apply here, but we’re just gonna roll with it.
Alright, everyone! Are you guys over the egg salad content, or do we keep going? Because I have another variation that’s been demanding space in my brain for a hot minute, and I feel like it’d be a shame not to let it have its moment!
Until then, enjoy! And, let’s eat!
Old Bay Egg Salad
- 8 eggs
- ½ cup mayo
- ½ tbsp stone ground mustard
- ½ tsp dijon mustard
- 1 tbsp chives, minced
- 1 tsp dill, minced
- 1 tsp Old Bay
- 1/8 tsp pepper
- Hard boil the eggs: Add eggs to a medium saucepan. Add cold water until the eggs are just covered. Bring to a boil over high heat. Once boiling, set a timer for 10 minutes. After 10 mins, remove from heat, drain, and let eggs sit in cold water for 2-3 minutes. Remove eggs from water, peel off the shells, and set aside.
- Meanwhile, make the dressing: Add mayo, both mustards, chives, dill, Old Bay, and pepper to a mixing bowl. Mix well to combine.
- Dice the hard boiled eggs, and add to the bowl with the mayo mix. Stir gently to combine. Chill for at least 2 hours before serving. Enjoy!
- *This egg salad is great served on toast, lettuce cups, with crackers, on croissants, or straight from the bowl.