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5.10.2011

Pile it on

Let’s get it out of the way right now: this egg salad, the one we’re going to talk about today, is not a beautiful egg salad. There will be no sexy pictures of this egg salad. There will not even be vaguely winsome pictures of this egg salad. There will be no pictures at all of this egg salad. But it has other things going for it, like the way it tastes, and if push comes to shove, you can always eat it in the dark.



A couple of weeks ago, I got an e-mail from a new friend, telling me about this egg salad. She’d found the recipe in the April issue of Saveur, the sandwich issue, where it was featured in a spread about salad sandwiches. (Photograph included! Avert your eyes!) I had already read the magazine and put it away without noticing the recipe, and to be honest, even if I had noticed it, I don’t know that I would have given it a second thought: Russian egg and mushroom salad, it was called, with dill and caramelized onions. Apparently, I am prone to provincialism in my egg saladry, because I had never heard of an egg salad like that. I grew up under the roof of a man who loved egg salad and made it nearly every Saturday, but the farthest he ever ventured from the home territory of egg, mayo, mustard, and salt was an occasional visit to the curry powder jar. I couldn’t grasp the idea of egg salad with mushrooms and caramelized onions. That mental trick that a lot of us cooks do, the one where we read a list of ingredients and then conjure up, in our mind’s mouth, what the resulting flavor might be - well, the trick didn’t work on this salad. But Sarah had called the recipe a keeper, and she even used double exclamation points(!!), and so, without really understanding what I was making, I was excited to make it. I put some eggs on to boil.



This is not a recipe with a long, involved origin story. The story of this recipe is, in short: I made it. I ate it. I made it again. I ate it again. And when I started thinking about making it a third time, I wrote to Sarah to ask if I could tell you about it - if for no other reason than to believe that we might not be the only two people in the world wanting to eat this much egg salad.

The recipe is as simple as you might guess. You cook some roughly chopped mushrooms in a skillet until they smell good enough that you’re forced to make a piece of toast to tide you over while you stand there, stirring. Then you scrape them into a bowl, put the skillet back on the heat, and lightly caramelize some roughly chopped onions in it. (Don’t worry if you lose track of time while you’re eating your toast and the onions brown too quickly; mine did, and still, the salad rose above.) Then you add the onions to the bowl, along with some chopped egg and fresh dill, and you dress it with a bright, quickly whisked-up sauce of mayonnaise, Dijon mustard, and lemon juice - a sauce that, should you have extra, makes a bang-up dip for asparagus. Then you pile it on a(nother) piece of toast while the whole mixture is still a little warm, and you put a napkin in your lap, because what’s about to happen deserves some ceremony. And then you have lunch.


Russian Egg and Mushroom Salad
Adapted from Saveur, and from Anya von Bremzen’s Please to the Table: The Russian Cookbook

The original recipe called for white button mushrooms, but because I like crimini mushrooms more, that’s what I chose. And for the mayonnaise, I used Best Foods (also sold as Hellmann’s). Homemade would be terrific, but there’s nothing wrong with Best Foods.

Also: the flavor of this salad really deepens with time, so consider making it a day (or even two) before you want to eat it.

5 Tbsp. canola oil
1 lb. mushrooms, roughly chopped (see note, above)
½ medium yellow onion, roughly chopped
1/3 cup finely chopped fresh dill
4 hard-boiled eggs, roughly chopped
¾ cup mayonnaise
2 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
Kosher salt
Freshly ground black pepper

Heat 3 tablespoons of the oil in a 10” or 12” skillet over medium-high heat, and add the mushrooms. (If they don’t all fit in the pan at once, let the first panful wilt down a bit, and then add the rest. It’ll work out fine.) Cook, stirring often, until lighly browned, 14-16 minutes. Transfer to a large bowl, and set aside. Wipe out the skillet.

Heat the remaining oil in the skillet over medium-high heat, and add the onion. Cook, stirring often, until the onions begin to soften; then reduce the heat to low and continue to cook until lightly caramelized, 10-15 minutes. Transfer to the bowl with the mushrooms. Add the dill and eggs, and stir to mix.

In a small bowl, whisk together the mayonnaise, mustard, and lemon juice. Add a couple of spoonfuls to the mushroom mixture, and toss until evenly combined. Taste, and add more dressing as needed. (All in all, I used only about two-thirds of the dressing.) Season with salt and pepper. Depending on how deeply browned the onions are, you might also want an extra squeeze of lemon.

Pile on lightly toasted bread – preferably sourdough rye, if you’ve got some – and serve open-faced.

Yield: about 2 cups

145 Comments:

Blogger Caitlin said...

We don't wait for the onions to cool?

6:48 PM, May 10, 2011  
Anonymous Melinda said...

I just returned from the land of Russian zakuski, and I can certainly tell you that these fine folk love their eggs. I would too if it was so easy to obtain such golden-yolked beauties. Thanks for sharing!

6:53 PM, May 10, 2011  
Blogger Kitt said...

Wow. I have been making a bunch of tea eggs recently thanks to all my friends with backyard coops, and was thinking I needed to find a stellar egg salad recipe, too. Thanks!

7:02 PM, May 10, 2011  
Anonymous kris @ everday oats said...

the simple recipes are often the most delicious. I love egg salad and can't wait to try this recipe out!

7:02 PM, May 10, 2011  
Blogger lesley lifting life said...

This looks like an awesome egg salad recipe!

7:23 PM, May 10, 2011  
Blogger Honestly Good Food said...

Yeah, the imagine what it tastes like based on ingredients is not working for me either. Egg salad surprise.

7:29 PM, May 10, 2011  
Anonymous Roberta said...

YES! An egg salad recipe worth my girls, 4 sweet hens, time and effort. I'm going to have to surprise my husband with this if for no other reason than to BLOW HIS MIND!

7:35 PM, May 10, 2011  
Blogger Kit Yoon said...

Molly - I love eggs. I love photos of eggs even more. And I love that photo of the carton of eggs you took! And I have a feeling I am going to try this egg salad thing you posted because one can't keep making the yogurt lemon cake of yours everyday (even though there is really nothing wrong with that!)!! Thanks for sharing!

7:36 PM, May 10, 2011  
Anonymous Molly said...

When there wasn't time to make chicken soup and matzo balls for Friday night dinner, my mom would whip up an appetizer of caramelized onions and mushrooms which she would marry together with smashed hard boiled eggs. She's going to love this. Thanks!

7:41 PM, May 10, 2011  
Blogger Molly said...

Hi, friends.

Caitlin, you could wait, but you don't have to. There aren't a lot of onions here, so they cool down quickly - and anyway, I think this salad is supposed to be slightly warm. (The other salads in the Saveur story specifically say to chill before serving, but this one doesn't.) That's not to say that this salad isn't also good cold, though. I loved the leftovers straight out of the fridge.

Honestly Good Food, exactly! I still find this salad hard to describe. Sauteed mushrooms are delicious with eggs, and so are caramelized onions, and then you've got mayonnaise and mustard and lemon, and, and... yep, well, trust me.

7:51 PM, May 10, 2011  
Anonymous Mara @ What's For Dinner? said...

Thank you for posting this... I just received a gift of farm-fresh eggs from a coworker, and they deserve something like this!

7:54 PM, May 10, 2011  
Anonymous Stephanie, The Recipe Renovator said...

Molly, I used to love egg salad before I gave up eggs. Now I make it with tofu. I look forward to renovating this recipe to make it vegan. Lovely pix, too.

8:31 PM, May 10, 2011  
Blogger Michelle Stiles said...

I will, like always, take heed your wise words and make this egg salad, you never disappoint. Sounds like a perfect Spring lunch!

8:38 PM, May 10, 2011  
Anonymous Sharmila said...

Eggs and herbs are so made-for-each-other. The dill in here must make for a killer egg salad. Since I'm completely under the spell of eggs in every form, I'm certainly going to try this. Thanks so much for it, to you and your new friend!

8:46 PM, May 10, 2011  
Blogger Laurel said...

Sounds awesome! I just made egg salad for the first time last week (I was catering a tea luncheon)I read some recipes and did my own thing because I wanted something simple but this sounds great. I will have to try it.

8:49 PM, May 10, 2011  
Anonymous Anonymous said...

Thanks, Molly! I made a wonderful loaf of wheat bread today and can't wait to try a thick, toasted slice piled with this egg salad. Here is the recipe I used for my bread. I will definitely make it again :)

http://www.tammysrecipes.com/homemade_wheat_bread

10:13 PM, May 10, 2011  
Blogger mummydinosaur said...

Ha. I just finished reading Luisa's post about homemade mayonaise and turned to this about one of my favorite things to make with mayonaise - egg salad. And this sounds yummy. Mushrooms, onions in egg salad - yes please. Thanks for sharing this recipe.

10:40 PM, May 10, 2011  
Blogger jenmolin said...

I adore warm egg salad and letting it sit in my fridge a few days so the flavors meld sounds perfect.. I may warm it up in the micro just to get that warm flavor with toast... this sounds like my perfect lunch with a bit of cabbage, tomatillo salsa, cucumbers lightly salted and glass of cold water....

10:53 PM, May 10, 2011  
Blogger Apples & Onions said...

I love this piece. I read the magazine as well and never even noticed that recipe. So thank you Molly and thank you Sarah (!!) for calling it to our attention. I'll have to make it this weekend.

11:11 PM, May 10, 2011  
Anonymous Zo @ Two Spoons said...

Sounds excellent! Also good to have some more plant matter in there, even if it's not green!

11:26 PM, May 10, 2011  
Anonymous Kimberley said...

Oh how I love egg salad. And your effortless hilarity.

11:51 PM, May 10, 2011  
Blogger Ruth said...

Mushrooms too? Wow! I must buy a blindfold and try it!!

12:16 AM, May 11, 2011  
Anonymous Luisa said...

Telepathic synergy, lady, that's what this is. :)

12:22 AM, May 11, 2011  
Blogger - said...

A friend put me onto your blog after I started one of my own, SO enjoying the read! Better than going out and buying a food mag, because let's face it, it's free! And I am loving working my way through some of your recipes, this one I can't wait to try! Thanks and keep it up! Woo hoo!

12:35 AM, May 11, 2011  
Anonymous thetwicebitten said...

Sounds interesting, i think i would have skipped this recipe too if i had seen it in a magazine. however, your good judgement never fails to impress me. I'll give this one a twirl. Hope all is going well with the move.

12:40 AM, May 11, 2011  
Blogger skye said...

this looks good [and adventurous!] and i do want to try it....but as a Recognized Performer when it comes to Egg/Tuna/Salmon/Chicken Salad...i want to put in my plug....
sorry, no quantities...the ingredients are put in 'to taste'....each of us will want more or less of.....


Egg/Chicken/Tuna/Salmon....or ?

Everything is finally minced....
garlic
onion
broccoli [nope not celery!]
carrot
and esp if you are feeling adventurous, most Esp with Tuna Salad
...apple [i prefer something like Pink Lady or HoneyCrisp, myself]
season to taste with balsamic vinegar
and Basil!! this is the real deal when it comes to my 'Salads'

me myself i go pretty Heavy with all ingredients...
and this recipe has gotten huge Raves from those who try it...

Not as 'Extravagent' as Molly's lovely contribution but i Highly Recommend giving this one a try!

and Molly....You are truly the Incendiary Device...i Adore Orangette!

1:52 AM, May 11, 2011  
Blogger Misia said...

I'm Polish and this salad is typically made for Christmas and Easter in my family :)Yeah, it kind of looks weird, but I really recommend it! :)

1:57 AM, May 11, 2011  
Blogger tori said...

Open sandwiches are always what I turn to when I'm on my own. For this one, I'll even sit at the table. I'll get a napkin. And maybe I'll pour myself a small glass of wine. Love it.

2:55 AM, May 11, 2011  
OpenID lacaffettierarosa said...

I always had the idea that dill was a bit of a difficult herb, slighlty bossy and overwhelming other flavours. Since when I moved to Germany I have started using it more and more, and it is much more versatile than I thought. It makes spinach delicious and is great with mushroooms. So yes, this salad must be really something to try.

3:31 AM, May 11, 2011  
Anonymous Victoria said...

Judging from the comments above, I'm not the only one who loves eggs. And the sexiest I have ever gotten with egg salad is to add softened butter to the mayonnaise mixture and top the egg salad with a little Beluga caviar to eat with toast points while drinking Champagne. (Now that I think about it, that does sound sexy, doesn't it?)

Like you, I would have passed over this recipe without a second glance, but since neither you nor Luisa have ever steered me in the wrong direction - and sometimes you have both steered me in the same direction (those tomatoes stuffed with rice and roasted) - I am going to make this egg salad over the weekend.

4:41 AM, May 11, 2011  
Anonymous Jillian said...

I am having so much trouble conjuring up the taste of this that I'm going to make it post haste.
Lovely photos, as usual!

5:00 AM, May 11, 2011  
Blogger Justine said...

What a perfect recipe for this weekend! My boyfriend will be busy and I will have all of this egg salad to myself! Thank you, Molly (and friend of Molly) for the recipe! Also, I am not sure if you are the type of girl to bake your own bread, but Jim Lahey has a wonderful 'No Knead' method for bread that is absurdly wonderful! I don't know how you feel about people posting links, but you can search for no knead bread on Martha Stewart's website and find it there. You can also use up to half rye or wheat flour for the white flour in the recipe. :)

5:16 AM, May 11, 2011  
Anonymous Jodi said...

Oh. My. Oh, my my my. I am not even going to question this. I'm just gonna make it and eat it and go to heaven.

5:49 AM, May 11, 2011  
Blogger PopMom said...

I must have passed by this in Saveur too! I usually like my egg salad as my grandmother made it - Eggs, Hellmans, Celery, and Celery Salt. Making this new one this weekend - thx Sena~

6:06 AM, May 11, 2011  
Blogger Holly Bruns said...

Oh, and a nice glass of Washington Pinot Noir...

6:33 AM, May 11, 2011  
Anonymous LaurieA-B said...

Molly, in one of my favorite books, Miriam's Kitchen by Elizabeth Ehrlich, she describes her Polish mother-in-law making egg salad with lots of fried onions and mushrooms. I've never tried it, but her description is mouthwatering. I think you would like that book a lot.

6:35 AM, May 11, 2011  
Blogger andrea despot said...

maybe i'm crazy but this actually sounds REALLY good! egg salad with mushrooms? i'm there!

6:39 AM, May 11, 2011  
Blogger Sense of Home Kitchen said...

Molly, this sounds terrific. I have boiled eggs in the refrigerator already so I am part way there. I also have asparagus so I am hoping for some left-over sauce for dipping.

~Brenda

6:43 AM, May 11, 2011  
Anonymous brandi said...

well, I have to say I've never used mushrooms in my egg salad, but it sounds delicious!

7:00 AM, May 11, 2011  
Blogger amisha said...

i'm looking forward to trying this. e loves egg salad, and i've never quite gotten the appeal (though i am a big mayo fan!)... perhaps this is what i need to show me the light!

7:25 AM, May 11, 2011  
Anonymous Belinda @zomppa said...

I'm sold - I adore egg salad - and this is just perfect!

7:29 AM, May 11, 2011  
Blogger Melissa Jones said...

I, too, read this issue without noticing. And I have all these things! Right now! Plus, recipes that surprise you are always the best. I'm on it.

7:39 AM, May 11, 2011  
Anonymous Katie@Cozydelicious said...

Why have I never thought to add mushrooms to egg salad? I love teh combo of eggs and mushrooms in an omelette, why not egg salad? Yum! Now I'm wondering about otehr typical omlette additions for egg salad... feta and chopped spinach? Crumbled bacon and shredded sharp cheddar?

8:11 AM, May 11, 2011  
Blogger Stephanie said...

wow, you were right, do NOT look at pictures for this salad! can't wait to try it though!

8:17 AM, May 11, 2011  
Blogger I'm Cassie.... said...

you're right, that combination sounds completely odd. but i guess you never know until you try ;)

8:18 AM, May 11, 2011  
Anonymous Sarah said...

So happy to have passed it along-although Chris would like me to point out that HE noticed it first :) what a shrewd one he is!

Wonderful words, as always.

8:20 AM, May 11, 2011  
Anonymous Trushna said...

How on earth do you manage to creep into my head (and my kitchen)?! When you wrote about braised radishes, I had just bought a large bagful, and now you write about egg salad, which I have been eating *every* morning for the past 2 weeks. (I always wake up thinking, right, today I will eat healthy muesli, and then I find myself reaching for toast, and chopping up a few eggs...) I'm just coming to the point where I was looking for a bit of variety, and there you arrive, white horse and all. THANK YOU and I can't wait to try this!

8:45 AM, May 11, 2011  
Blogger Janice said...

I love the way you talk, I love what you talk about. I love Michael, and Burg and Becky and Brandon.... can't wait for the next book.

8:55 AM, May 11, 2011  
Blogger Elizabeth said...

It reminds me of Anna Thomas' Russian Vegetable Pie, from her first Vegetarian Epicure book (the one where she counsels having post-dinner treats on hand if you're in the habit of passing a pipe when you entertain ... ah, the 70s!). If you've never made that, I recommend it highly. Sauteed mushrooms, cabbage, onions, layered with hard-boiled eggs and cream cheese and dill and baked in a pie crust - it's excellent hot, delicious warm, and amazing cold.

9:04 AM, May 11, 2011  
Blogger Ása said...

Stumbled uppon your blogg while aimlessly roaming through food bloggs trying to decide what to have for dinner tonight...well, the probblem is solved! One of my favourit food is a mushroom piroshi that I found in an old Moosewood cookbook years ago, that incorporates the same theme, mushrooms, onions, eggs and dill, but unfortunately that involves making yeast dough and waiting and then kneeding and waiting again...I´m not a very patient person so that happens very seldom... Lo and behold, there is a stairway to heaven...thank you very much for a very, very nice recipe...

Asa

9:26 AM, May 11, 2011  
OpenID highplainsdrifters said...

Eggs are getting more expensive, but even at three bucks a dozen, it's a pretty darn cheap source of protein. But I have to disagree on your opinion of this sammiche's looks. Beauty must be in the eye of the beholder, eh?

9:26 AM, May 11, 2011  
Anonymous virtuallyhomemade.blogspot.com said...

anything with caramelized onions is good!

9:50 AM, May 11, 2011  
Anonymous Carly said...

I just made this, and it was so fantastic it was hard not to eat the entire 4 cups. I didn't wait for the onions to cool down, and it had a nice effect on the whole salad, warming everything just a little. This is a keeper!

9:55 AM, May 11, 2011  
Blogger Brenda Sloan Stevens said...

Okay, I didn't want to be a food wuss so I went to Saveur and looked at the picture. And it looks delicious! Don't be afraid! And I'm making this tonight with ingredients from the first Farmer's Market of the season here in Sellwood, Oregon. There!

9:58 AM, May 11, 2011  
Blogger Denise | Chez Danisse said...

Sold. Making it.

10:35 AM, May 11, 2011  
Blogger Helen said...

I made this for my supper this evening and it was delicious. I'm pretty sure that, like your stir-fried cabbage with fried egg on top, this recipe will be one I make often when I'm in the mood for a quick easy meal. I love your recipes, thank you!

10:36 AM, May 11, 2011  
Blogger caroline said...

For those of us with the misfortune of living with a mushroom-hater, what substitutions would you recommend? Although it has a completely different consistency/texture/flavor profile I think chopped cornichons would be a nice additio... but then you’re getting back into traditional egg salad territory.

11:11 AM, May 11, 2011  
Blogger Jeff said...

Our own chickens are so prodigious in their laying that we make egg salad all the time too. We'll have to give this a whirl. Thanks Molly! And thank you Sarah at braise & butter for sharing.

11:12 AM, May 11, 2011  
Anonymous Frank said...

I would love to see a photo of the finished salad regardless of what it looks like! It does sound delicious.

11:23 AM, May 11, 2011  
Anonymous Barbara said...

I believe we'll be having egg salad for supper. Piled onto freshly baked bread. Yum.

11:36 AM, May 11, 2011  
Blogger Gregory said...

It puts me in mind of Alice Toklas's recipe for mushroom sandwiches. Sorry I can't rattle off the recipe right here right now, but it of course it has the mushrooms, eggs and quantities of butter.
I believe she comments that her French friends said it tasted like chicken, the highest possible praise.

11:51 AM, May 11, 2011  
OpenID curlygirlpress said...

I like my eggs scrambled, omletted, fried hard, easy, and medium BUT not deviled, and rarely saladed. Despite the picture on Saveur (blech!), though, I may just try this one. Thanks Molly!

11:55 AM, May 11, 2011  
Anonymous Karen @ fortycloves said...

Where were you, Molly, right after Easter, when I had more hard boiled eggs than I knew what to do with? After all of your praise of this recipe, it looks like I'll be boiling up some more!

12:44 PM, May 11, 2011  
Anonymous Anonymous said...

Where do you get Hellman's mayo in the West? I thought it was Best Foods?

1:02 PM, May 11, 2011  
Blogger this designer cooks said...

My goodness. I might just have to eat egg salad.

1:09 PM, May 11, 2011  
Blogger Alexia said...

This sounds amazing. Here is my question- would this cure your spilled milk co-host's egg salad phobia?

1:30 PM, May 11, 2011  
Anonymous L @ Tossed Salads and Scrambled Eggs said...

Thanks for sharing, I had also missed the recipe in the magazine! Simple and fresh ingredients make an easy lunch or a lazy dinner!

1:32 PM, May 11, 2011  
Anonymous Irina Vodonos said...

Egg salad with caramelized onions is a classic Russian-Jewish (or perhaps more broadly Eastern European-Jewish) dish.

I grew up in Russia, and while the ethnic Russian families that I know have never heard of this type of egg salad, it is very popular in Russian-Jewish families. In fact, when I was in fifth grade, I enrolled in a Jewish day school in Moscow, and this salad was the first dish we made in the cooking class that was part of our program of study!

In my family (and at school) we didn't use mushrooms, dill, or mayonnaise in this dish - just eggs mashed with a fork, caramelized onions, a bit of extra vegetable oil if the onions were on the dry side, and some salt and pepper.

I believe that traditionally this salad was made with onions that were browned in chicken fat, along with crisped bits of chicken skin, but these days most people seem to make the vegetarian version - not because it is vegetarian (few people in Russia are) but because it's faster and easier.

2:00 PM, May 11, 2011  
Blogger Anna said...

Mmmm...no recipe was ever complete in our house without caramelized onions, mushrooms, garlic and mayo. Even now when I walk into my parent's house I can count on that smell to envelope me as soon as I enter.

2:08 PM, May 11, 2011  
Blogger Rocky Mountain Woman said...

I love my simple classic egg salad sandwich and make it a couple of times a month, but I'm going to take your word for it and try this one!

I am having trouble imaging the taste of it, but I'm willing to give it whirl!

2:14 PM, May 11, 2011  
Blogger Mia said...

I'm making this for dinner right now. Smells yum so far!

2:20 PM, May 11, 2011  
Anonymous Gastronomer said...

"That mental trick that a lot of us cooks do, the one where we read a list of ingredients and then conjure up, in our mind’s mouth, what the resulting flavor might be..."

I thought I was the only one who did this! Thanks for articulating it so well.

2:42 PM, May 11, 2011  
Anonymous The Kitchen Bitch said...

I love egg salad. I love mushrooms. And I love dill. Can't wait to try this combo ... I must have missed it in that issue of Saveur too!

2:52 PM, May 11, 2011  
Blogger Mia said...

Just finished eating this with my family-we all loved it, thanks for posting the recipe!

3:17 PM, May 11, 2011  
Anonymous Katie said...

Love these photos!

3:19 PM, May 11, 2011  
Blogger Two by the Sea said...

good one! I was voting for best food blogs at Saveur and wondered where you were! All of a sudden there you were! Also Pantry was a candidate. You need to toot your horn more girl! Almost missed the opportunity to vote for you two.

3:24 PM, May 11, 2011  
Blogger Sara said...

I spent a summer in Russia, and they do indeed have some delicious if at first off-putting salads.
Regarding this recipe, though, I'm allergic to mustard - any alternative ideas for giving it an extra kick?

3:26 PM, May 11, 2011  
Blogger Anne Zimmerman said...

Egg salad can be so good or so bad. I just had it at Ken's Artisan Bakery in Portland and it was good enough to inspire. Thus, this will be on the to-make list!

5:10 PM, May 11, 2011  
Blogger Oahu2Ozona said...

I wish I could send you a picture of the best egg salad sandwich I ever ate (i made it so i took the picture). There is just something about a boiled egg...and I am totally with your dad on the curry powder ;-)

6:04 PM, May 11, 2011  
Anonymous MOMSICLE VIBE said...

This is simple, basic but with a new twist and most exciting - in the budget this week! This will be our dinner tonight (and lunch tomorrow). Thank you :)

7:19 PM, May 11, 2011  
Blogger Denise | Chez Danisse said...

Made it tonight and it was fabulous! You were right about the dressing. I have a small bowl leftover. I'm sure I can find something to do with it. It's delicious. Thank you.

8:40 PM, May 11, 2011  
Blogger tamilyn said...

I just finished your book this past week. I really enjoyed it and look forward to your upcoming one. I hope it is filled with heartfelt stories woven into the recipes like your current.

Guess this has nothing to do with eggs, eh?

9:47 PM, May 11, 2011  
Blogger Pei-Lin said...

Yea, this sounds like a different kind of egg salad recipe. Very nice of Sarah to share this with you and, now, the rest of us! Maybe I'll make some for myself to try, too. Thank you to the both of you!

10:53 PM, May 11, 2011  
Blogger Maria said...

Hi Molly, just wanna say thank you for your book and your recipes which inspire me on my kitchen over a year now. Im from Russia and it was kinda nice to see a traditional combination of products here. Our most popular and 'must have' salad for a New Year table content ham, potato, carrots, eggs, cucumber or/and pickles, seasoned with salt and pepper and mayo (of course). It has nothing in common with healthy nutrition but damn it delicious. Russian salads usually looks like a mess in bowl but when you try it, you just cant stop...:)
Again thanks and looking forward for more posts.
Cheers

1:04 AM, May 12, 2011  
Blogger Patty said...

Warning to people with access to really fresh eggs: if you hard-boil them, they are really hard to peel! In this case, if you use ones that are a few days old, it will be easier.

4:24 AM, May 12, 2011  
Anonymous Sasa said...

Just about to make this using Food52's milk mayonnaise - uses milk instead of eggs to emulsify with the oil, can't wait to eat it.

5:59 AM, May 12, 2011  
Blogger andreagroves said...

This really does sound delicious. Whenever we buy farm fresh eggs next, I'm buying some mushrooms too cand making this.

But no pictures?

6:43 AM, May 12, 2011  
Anonymous Esther said...

Hej Molly,
your writing just made me smile to myself and plan for some eggsalad lunches next week. Thanks, Esther.

9:31 AM, May 12, 2011  
Anonymous Emily @ Darby O'Shea said...

Oh, I wish you'd posted an un-sexy picture of this un-sexy egg salad. I am compiling a collection of irretrievably ugly-but-delicious recipes.

11:19 AM, May 12, 2011  
Blogger Oana said...

It sounds weird and delicious. Right up my alley. Thanks Molly.

12:49 PM, May 12, 2011  
Anonymous Aimee @ Simple Bites said...

I made an egg salad today - farm fresh eggs, fresh mayo and some dandelion greens for crunch.Enjoyed on the sunny patio, it was the highlight of the day so far.

We've got five hens giving us 5 brown eggs a day; it's only a matter of time before the eggs end up in this recipe. Thanks for sharing.

10:27 AM, May 13, 2011  
Blogger Bluebell said...

This salad sounds a tad weird but you've talked it up so well that I'm going to to try it this weekend, with eggs I got from a teeny stand on the side of the road in eastern Long Island.

(Even weirder, as a reformed (i.e. lax) vegetarian, I eat cooked eggs but have a problem with mayonnaise... Maybe sour cream instead?)

10:42 AM, May 13, 2011  
Anonymous Kate said...

I am very, very, very (did I say very?) picky about my egg salad. I'll have to try this one out. My favorite version is eggs, with mayo (just enough to hold it all together), dijon, dill, red onion, salt, pepper and worcestershire sauce. I couldn't tell you the amounts; I just eyeball it. With all the hard-boiled eggs around the house after Easter I was in high heaven!

1:51 PM, May 13, 2011  
Blogger kener said...

OK, you are going to have me try a recipe that I would never have even given a 2nd look at!

4:42 PM, May 13, 2011  
Anonymous Amanda said...

Just made it. Delicious. Mushrooms are the meat of the earth.

4:49 PM, May 13, 2011  
Blogger Claudia said...

For an unspecified number of ... well.. decades my egg salad has had celery, lots of chopped green olive, dill and Hellmann's without ever seeing the need to change. Am thinking sometimes change is good. I mean if you're going t6o caramelize onions and add mushrooms - yes, change is good.

6:54 PM, May 13, 2011  
Blogger riorita said...

In the 60's & 70's we were stationed in Germany 3 times and my favorite lunch (usually on the Appetizer menu) was Russian Eggs. The dish varied from gasthaus to gasthaus but usually consisted of a meat salad (chopped roast beef or ham, mayo) with 2 hardcooked eggs (halved and turned cut side down) on top, napped with a sauce (maybe mayo diluted with sour cream) and garnished with lox and caviar. So delicious!

8:15 PM, May 13, 2011  
Anonymous Hayley @ Oat Couture said...

Ok so I'm not even normally a fan of egg salads but your description of this one made me feel I had to at least try it! It was delicious!!! :) Thanks for the recipe!

5:13 AM, May 14, 2011  
Blogger anya said...

Mushrooms, eggs, caramelized onions -- I know all that. But I never got to eat them together in a dish such as this. And I am Russian. Just goes to show once again there is always something to discover out there. Always.

5:31 AM, May 14, 2011  
Blogger Mary's Mind said...

Just finished making this egg salad and my friend and I are sitting here eating it and loving it.

10:37 AM, May 14, 2011  
OpenID hortus2 said...

I hope I don't spoil the party when I say: what do you recommend subbing for mustard here? Believe it or not, I'm actually allergic to it. Chopped capers perhaps? Or some hot sauce?
Nevertheless, it does sound like a go-to recipe.

2:54 PM, May 14, 2011  
Blogger Molly said...

Hi, all!

To answer a few questions:

Caroline, if you've got a mushroom-hater on your hands, I'm thinking you might want to skip this recipe entirely. It's really all about the mushrooms. (And the onions and eggs, too, of course. But there are lots and lots of mushrooms in there.)

Anonymous, you're right, re: Best Foods! I grew up with it as Hellmann's, so I somehow still think of it by that name, even though the label says Best Foods. Apologies for the confusion.

Alexia, sadly, I think Matthew still wouldn't touch it.

Hortus2, my first inclination is to tell you to just leave the mustard out. I'll bet it would still be delicious. But if you notice that the flavor is missing something, hot sauce might perk it up...

7:30 PM, May 14, 2011  
Anonymous liz said...

This sounds almost exactly like my mother's deviled egg recipe...And yes, we are russian.

9:21 PM, May 14, 2011  
Blogger LynnV said...

Double like! egg salad with a twist, can't wait to try!

6:24 PM, May 15, 2011  
Anonymous Jon said...

Never ceases to amaze me what you can do with eggs. Egg lovers, this is super. Can't beat fresh though. We've got a garden full of chickens too!

6:58 PM, May 15, 2011  
OpenID linseykitchens.com said...

Made a double batch, and OH! OH! Tomorrow's lunch has never been so desired. Maybe I'll have it for breaky instead?

I agree with Molly on this one: there's something about a warm egg salad.

Also, Tori, this was delicious with a good beer; Sunday lunches don't get much better than egg salad and beer.

Thanks, Molly!

7:34 PM, May 15, 2011  
Blogger Jennifer S said...

I've been on a bit of an egg salad binge lately... This sounds like a great addition.

10:48 PM, May 15, 2011  
Blogger Michelle said...

Made the salad last night. I agree, it really is that good!

8:24 AM, May 16, 2011  
Anonymous Karen G said...

Thank you for calling my attention to this Molly. I subscribe to Saveur and completely missed the recipe in the April issue. I've made it twice already because the first batch disappeared all too quickly. It is scrumptious for breakfast, lunch, dinner or hors d'oeuvres. It's also a forgiving recipe...I added one more egg, a little more sauteed onion and just 10 ounces of mushrooms (because that's how the supermarket packages them).

8:29 AM, May 16, 2011  
Anonymous Joanne said...

I have Please To the Table and it is a fabulous book. Everything I've tried has been a smashing success. But I havent yet tried this one. Looking forward to it. Thanks for a great post.

8:37 AM, May 16, 2011  
Anonymous Karen said...

You know. . .your recipes are excellent, but your writing is an absolute delight. You are a fabulous writer, Molly. If I hated every one of your recipes (which I most certainly do not), I'd still read your blog because sometimes your writing is so enjoyable, that I don't even care about the food. =)

10:28 AM, May 16, 2011  
Anonymous Zoe said...

Funny. I just read this issue myself, noted the egg salad (because I love egg salad), but deemed it unworthy of further attention. Now my interest is piqued and I am definitely going to make it.

11:27 AM, May 16, 2011  
Blogger amyyoung said...

Molly, I have been a secret lover of your blog and book for a year now and I finally made it to Seattle last week, so of course I had to drag everyone to delancy.
It was amazing! I gushed to our waitress about my adoration for your work and she gave us one of your great cookies on her.
Lovely. Lovely.
Can't wait to try out this recipe.

2:11 PM, May 16, 2011  
Anonymous Anonymous said...

Made the egg salad, like you said didn't need almost half the dressing. Also, didn't have fresh dill on hand so I added a drizzle of truffle oil. It was great! Can't wait to try it with the dill!

8:57 PM, May 16, 2011  
Blogger The Coppertop Doll said...

Made this this weekend when it was cloudy and cold and rainy (again), and it was the perfect lunch. Twice. So delicious. And I can't wait to use the leftover sauce for asparagus! (If I don't eat it with a spoon before then!)

6:55 AM, May 17, 2011  
Blogger Melissa said...

I must admit I was looking forward to a pic of the unattractive egg salad. I was thumbing through that Saveur issue last night-I must have missed it.

7:46 AM, May 17, 2011  
Blogger adventuresindinner said...

I'll have to give it a try. I usually just use my Hellman's, a bit of shredded carrot and a dash of curry powder.

12:31 PM, May 17, 2011  
Blogger Grant said...

I love a little olive oil in my egg salad.

Does anyone want a free bottle of Organic California Olive Oil?

Check out www.threehoots.com and join the Owls Club to receive your sample bottle of olive oil.

They also produce incredible wine and practice sustainable wine-making.

Happy Egg Cookery!

Chef Grant
www.threehoots.com

2:11 PM, May 17, 2011  
Blogger Square Bear said...

I finally got around to making it... wow! My husband (not an egg salad fan) said it looked disgusting, and wouldn't try it, but I think it's divine! Definitely more mushroomy than I had expected, but that's okay... I love mushrooms!

9:52 AM, May 18, 2011  
Anonymous Amy said...

I made this a couple of nights ago, and just finished the left overs. It was delicious both warm and cold. I think next time I'll double or triple the amount of eggs to change the egg:mushroom/surprise ratio. It'll let me use more of that dressing too!

12:22 PM, May 18, 2011  
Blogger Dancing Monkey Jewelry said...

I'd love to see what you could do to a deviled egg.

1:54 PM, May 18, 2011  
Anonymous Samantha said...

This sounds so good...I usually find most egg salads a bit bland, and I love all the additions - caramelized onions, mushrooms, mustard and dill - so I think this will be right up my alley...yummy! Thanks for sharing!

4:47 PM, May 18, 2011  
Blogger Jennifer Coble said...

Made it for dinner this week, my husband said the best egg salad he'd ever had. Thank you for posting! Curious about the quantity of 3/4 cup of Mayo, seemed like too much? Did you mean 1/4 cup? Thank you!

7:17 PM, May 18, 2011  
Blogger Molly said...

Jennifer Coble, so glad it was a hit! To answer your question, 3/4 cup of mayo in the dressing is indeed correct! If you were to only use 1/4 cup, I think the mustard and lemon juice would taste overwhelming. I do find, though, that once the dressing is made up, you only need about 2/3 of it to adequately dress the salad...

7:24 PM, May 18, 2011  
OpenID T. Crockett said...

I enjoyed this tonight with some spinach added to the mushrooms. The house smelled great (mushrooms and onions ought to be a candle) and the meal tasted great too.

Thanks for sharing!

7:48 PM, May 18, 2011  
Anonymous kellie said...

Wow, Molly. Just...wow. I have never liked egg salad, or potato salad either if it's held together by mayo -- my mother would say it's because my babysitter made me potato salad from rotten potatoes once when I was around 3, and I imagine she's right. But last night when I got home from work, tired from fighting a cold, I looked at the wedding dress pattern on my kitchen table and thought about how I needed to go to the fabric store and buy the notions for it and get started making it. Then I slung a bottle of Frenzy sauvignon blanc from Grocery Outlet in the freezer, pumped up my bike tires, and rode in the glorious early evening sunshine to the grocery store for the ingredients for this (I got the ingredients for bouchons au thon, too, but that was overly optimistic of me). A couple of hours of chopping, sauteeing and caramelizing later I was agog, agog I tell you, at how stunningly delicious this is, and urging my roommate to try it. I owe you a debt of gratitude; you made my day. yum.

7:43 AM, May 19, 2011  
Anonymous Anonymous said...

Oh my gosh...this sounds amazing and I'm going to try it for dinner tonight! Thanks for sharing it! Love your blog!

8:44 AM, May 19, 2011  
Anonymous Julia said...

To make this salad authentically Russian (I am a Russian and only recently moved to the US), go with the sunflower oil and Russian mustard, which is so-ooo different from Dijon mustard. If you buy both in a Russian market (I am not working for any), you'll see the difference and you'll love them. And, btw, the sunflower oil is full of vitamin E!

11:44 AM, May 19, 2011  
Blogger the said...

one word--Delicious! Had it on rye with roasted asparagus dipped in leftover sauce...Delicious! Thx Molly

5:00 PM, May 19, 2011  
Blogger Greg said...

Just dipped my toe in the Orangette pool last week for the first time... and I have to say what a lovely group of commenters you've assembled here Molly... normally Internet Message Boards and Comment Fields are filled with just about the worst of society... I enjoyed reading the comments almost as much as I did eating this salad...

Almost...

12:35 PM, May 20, 2011  
Blogger Minnow said...

I always want to love egg salad but never do because it tastes too much like egged up mayonnaise. This sounded strange, I was intrigued and I trust you so I jumped into it and it was delicious creamy dilled landing. I used a little less mayonnaise and a little more acid and mustard and it was so good that I had to put it back into the refrigerator and eat a carrot. I though caraway seeds or alfalfa sprouts could also be good company. Thank you.

5:57 AM, May 21, 2011  
Anonymous Sean said...

Agreed a little more timely than regular egg salad and not pretty, but it sure tastes good. I love the earthiness of the mushrooms.

8:28 AM, May 21, 2011  
OpenID thevegspace said...

Yum... sounds great, will try it sometime!

www.TheVegSpace.wordpress.com

4:18 AM, May 23, 2011  
OpenID labuonaforchetta said...

What?! No picture? Just cause it's not sexy? Boo! No worries, the recipe sounds delicious. Egg salad is one of my favorite foods of all time and I feel like it's underappreciated so good job giving it some attention! :)

6:50 AM, May 23, 2011  
Blogger Amanda said...

I make a May Day Egg Salad with the first dandelion greens every year. Just eggs, mayo, chopped dandelion greens, lemon juice, salt and pepper. It is the best!

2:01 PM, May 23, 2011  
Anonymous Anonymous said...

too much dill!

9:22 AM, May 24, 2011  
Anonymous Ana said...

I have to write that:
That was the best egg dish I ever had!!!

10:05 AM, May 25, 2011  
Blogger union street kitchen witch said...

Nothing better than egg salad and all its guises. If you want to eat it warm, which is absolutely the best, you've just got to make it yourself. I read the Saveur issue and missed the recipe too AND I have volunteer creminis growing out of a bag of recently purchased mushroom compost. So off I go to the kitchen. Cheers!

4:58 PM, May 26, 2011  
Anonymous Marie @ EdibleMarie said...

The only way I can eat egg salad is with sea salt and pickled jalapenos. And always on white toast. Just sayin'.....

9:06 AM, May 28, 2011  
Blogger Raquel said...

Love your pictures of food! As a new blogger myself, I have a lot to learn (www.foodieforecast.com). Keep up the good work!

7:38 PM, May 28, 2011  
Anonymous Thomas Barban said...

I like this recipe. Replace the canolaoil with coconutoil, and with homemade mayo it is Paleo!

5:52 AM, June 03, 2011  
Anonymous Anonymous said...

I have made this twice now and love it. Thanks so much for rocking my world (my husbands too). I just recently have been able to eat eggs again, so the timing was perfect.
Eileen

7:18 PM, June 06, 2011  
Anonymous Anonymous said...

Read this recipe a few nights ago and just made this for lunch, DH and myself. delicious even without the dill. Like you, used a smaller amount of Best Foods mayonnaise. That one is going to be made again and again. YUM.

8:21 PM, June 14, 2011  
Blogger NessaAnn said...

I am a HUGE egg lover and my husband is crazy for mushrooms so I thought this would be a perfect fit for us! I made homemade buns and it looked heavenly, but to both of us it just tasted like... potato salad made with mushrooms instead of potato. In fact several times I caught myself thinking "I should add some potato." Not that that made it unpleasant in any way, I just think I prefer my egg salad significantly more eggy, and my potato salad more potato-y.

2:35 PM, June 21, 2011  
Anonymous Amy @ Eggies Canada said...

It's amazing how simply making hard boiled eggs can be taking into different creating directions with what you add. For instance making devlish eggs. Very healthy option for those looking for options for their diet.

11:19 PM, August 29, 2011  

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