Annually, National Egg Salad Week follows Easter. This year that week is April 6 – 12.
Most households boil 1 to 5 dozen eggs on average each year for Easter in the tradition of dying and decorating the eggs. Egg Salads are commonly served, in some fashion, in lunch boxes and on the dinner table the whole week following Easter, as many Dads and Moms try to think up resourceful ways to eat the left overs. (It is important to keep in mind that eggs and other perishable foods should not be eaten if left at room temperature for longer than two hours.) This is probably why the week after Easter was designated as National Egg Salad Week.
Egg Salad was most likely created in the 1800’s sometime, its exact creator and creation date are unknown. It is known that it did not originate before 1756, which was the year that the modern rendition of mayonnaise was invented. Given the origin of mayonnaise it is safe to assume that the egg salad also originates from France. How it became a staple in the US is unknown, but regardless of its beginnings, the egg salad has found its place in the heart of most American diners. Now a popular sandwich spread of mayonnaise, mustard, chopped eggs, minced veggies and spices, egg salad is a mouthwatering spring time treat. When it comes to simplicity the egg salad is hard to beat.
Most household kitchens have readily on hand the most basic of the egg salads ingredients: Black pepper, bread (if you wish to make it into a sandwich.), eggs, mayonnaise, and salt. There is minimal effort to make egg salad, with the final result being a scrumptious comfort food.
Hard-boiling the eggs only takes a couple of minutes. Gently layer the eggs in a saucepan and fill with water to about one inch above the eggs. Next, bring the water to a boil. After the water has reached a boil you should remove the pan from heat and cover, then let rest for about 18 minutes. Then, drain the water and rinse the eggs with ice cold water. For easier peeling, choose eggs that have been in your refrigerator about a week, as fresh eggs are harder to peel. (To test an eggs freshness you can drop it into a cup of cold water. If the egg sinks, and stays, then it’s normally fresh. If it floats, it is too old to be eaten and should be tossed.) You will be chopping the eggs, however, for egg salad so a perfectly peeled egg is not exactly a requirement. If you can’t remember if the egg in your fridge is cooked or not, you can spin them to find out. Boiled eggs will spin and raw eggs will wobble.
Adding any combination of bacon, celery, cheese, cucumber, onions, pickles, or pickle relish to your next egg salad will yield desirable flavor results. Cold cuts, such as chicken, ham, or turkey are great served with egg salad. Serve them together in a sandwich, maybe adding some chopped tomato or avocado for extra nutrients and a pop of color.
To celebrate this egg-cellent week, pick up some of Arizona’s Hickman’s Family Farm eggs! Their eggs can be found in AJ’s, Albertsons, Bashas, Costco, Food City, Fry’s, IGA, Sams Club, Sprouts, WalMart and many convenience stores across the state.
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