Egg salad is a staple in my household. It uses ingredients that I typically have on hand, is easy to prepare, and always tides me over until my next meal. This simple recipe can also be enjoyed pretty much any time of day, whether for breakfast, lunch, dinner, or even snack time.
Plus, egg salad is never boring—it can be dressed up with a variety of pantry ingredients and condiments. I often serve this “salad” on freshly toasted bread, crisp leafy greens, crackers, or a whole roasted sweet potato.
So, as an egg salad lover, when I hear of a trick to take my base recipe to the next level, I jump at the opportunity to try it. Enter Eugene Levy’s creative tip for making his famed egg salad. That’s right, Levy isn’t just a comedic genius but an egg salad connoisseur as well!
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Eugene Levy’s Easy Trick for Better Egg Salad
Eugene Levy’s egg salad hack actually employs a kitchen tool many of us already have at home: the humble box grater! He grates his eggs using the large holes. From there, Levy’s egg salad recipe is pretty standard, mixing the grated eggs with mayo, salt, and pepper (in amounts based on taste preferences), and voilà! The perfect egg salad. He also suggests optional add-ins like diced celery, sliced carrots, chopped sweet pickles, or olives.
While I’ve always chopped my eggs for egg salad, I’m now a full convert to Levy’s method. Grated eggs make mixing way easier, result in a cohesive final texture without being too smooth, and cut down on the amount of mayo needed to achieve just the right level of creaminess.
Plus, it saves you the hassle of chopping eggs (a messy endeavor) and dirtying more dishes (I grate mine directly into the mixing bowl). However, I recommend chilling your hard boiled eggs before grating to ensure they don’t disintegrate in the process.
My Favorite Egg Salad Additions
When it comes to egg salad mix-ins, I tend to go a little overboard. For the recipe I recently made to try Levy’s grating trick, I added Dijon mustard, hot sauce, diced dill pickles, capers, chopped giardiniera veggies, and a touch of horseradish (in addition to mayo, salt, and pepper). A little excessive, I know, but it came out absolutely perfect.
Other delicious options I often reach for (not already suggested by Levy) include onion, celery seed, radish, cucumber, bacon, pesto, sour cream, green onions, cottage cheese, lemon juice, and paprika!
Whether you like your egg salad on the simpler side or fully adorned with plenty of mix-ins, starting your recipe with grated eggs not only saves time and mess but also results in a super creamy egg salad without copious amounts of mayo.
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