To be 100% honest, I’m gonna start this off saying: I don’t like egg salad. I never have, I never will. I don’t like anything about it, actually, as a whole. Individually, as single items, all of the ingredients are just fine with me. I like hard-boiled eggs, love mayo, have no problem with salt, pepper, chives, or anything else. But put them together? Nuh-uh. The way it smells even makes me cringe a bit. However, as a cook, you have to sometimes understand that you’ll be making things that you aren’t a fan of. That’s 110% totally okay with me. I make tons of foods I don’t like all the time. I get requests, I make ’em. I know there are some people who are vegetarian, and they won’t even look at, let alone touch meat. That wouldn’t be me. I don’t really like jam or pickles much, to be honest, nor do I like pork products (other than bacon), rhubarb or berries. But I still make ’em, cook ’em or bake with ’em.
No, I’m not just a natural people pleaser. Far from it actually. I just like being in the kitchen & making food. So I’ll use any excuse to do it.
When I made the chive blossom potato salad, I knew there’d be more requests for foods made using either the chive blossom vinegar or the blossoms themselves. I thought I’d try something completely new for me: egg salad. Another stupid easy, stupid quick “salad” to make that’s perfect for this time of year. I mean isn’t this when people start barbecuing, picnicking, and all that? So what I did was I strained the chive blossom vinegar, and kept those mushy, vinegary blossoms for another use. Waste not, want not, right? First, what I did was I let them dry/drain overnight on a little thing I jimmied up using an 8-oz. Kerr jar & a strainer.
Necessity is the mother of invention!
So basically, you can rig it up any way you like to drain them (if you’re using the same blossoms you used for the vinegar, which you don’t have to do), probably even just in a single layer on some paper towels. And then the next morning, I patted ’em off on a paper towel (gently), poured the vinegar that drained off into the little jar back in the original vinegar jar, and then tore up those (mostly) dried blossoms to use in this here salad. It gives an extra tang and the blossoms give it an extra texture. Fresh chive blossoms would work too, and be less “tangy.” But I think the “tang” is kinda the idea here. It adds a little something to plain old run-of-the-mill egg salad. Although I guess you work with what you have and if all you have is fresh chive blossoms, then do as you will.
CHIVE BLOSSOM EGG SALAD
- 6 hard-boiled eggs, peeled
- 2 tablespoons very finely chopped fresh chives
- about 4-5 chive blossoms, washed and torn up (preferably the ones used to make the vinegar, but any will do)
- ⅓ cup mayonnaise (any kind you like, if you want to do reduced fat or fake mayo, go for it)
- 1 teaspoon sugar
- Salt & pepper, to taste
- Chop eggs into pieces as large or small as you like. Place them in a medium sized bowl. Set aside.
- Mix the mayo, sugar, chives, salt, pepper and HALF the chive blossoms in another smaller bowl until thoroughly mixed. Carefully fold the mayo mixture into the eggs little by little. If you chopped your eggs smaller, then you might not want to add the entire mix, it could get too goopy. Everyone here likes a thicker chop on their eggs.
- Sprinkle the top of the salad with the rest of the chive blossoms. Serve chilled.
By the way, I totally get that there are some of you that either a) don’t have chive blossoms or b) aren’t into eating them. And that’s cool. Just take ’em out of the recipe and you’ve still got a good basic egg salad. You can also add mustard if you’re into that kinky stuff. Experiment. Have fun. Isn’t that what being in the kitchen is all about?
Meanwhile, I’m plotting chive vinegar pickles. STAY TUNED FOR THAT. I have a feeling it will be epic. Or maybe not all that epic, who knows. We’ll see!