My Korean mom's 1-ingredient upgrade to the perfect egg salad

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“My mom makes the best…” is a common refrain for food writers. I reserve the right to make this claim just once: I'm not exaggerating when I say my mom makes the best egg salad.

Often when I'd go to a friend's house for a playdate when I was little, I'd be served an egg salad sandwich—it's easy to make and a winner for adults and kids alike. I gratefully accepted and ate the sandwiches, but I still have a vivid memory of them that always paled in comparison to the food my mother fed us at home.

When I moved away and started cooking for myself, the egg salads I made were good but never amazing. I told my mom the recipe and was surprised when she shared her secret: My mom adds diced apples to her egg salad.. This simple upgrade makes her egg salads a little sweeter, more balanced, and gives them some much-needed texture.

How to Add Apples to Your Egg Salad

My mom's upgrade can improve any egg salad recipe. You just need to add apples to your egg salad, just as you would add other ingredients like chopped celery, diced red bell peppers, or bacon.

How much apple you add is a matter of taste. For a large batch of egg salad, say eight eggs, my mom uses a large apple. Simply add coffee to achieve the sweetness and texture you like.

My mom usually uses a sweet variety of apples, like gala or fuji. You can go for Honeycrisp, Red Delicious, Golden Delicious, or Pink Lady apples. If you want to use fruit you already have, that works too! This is not rocket science.

Here is my mom's tip for preparing applesauce.: You are going to make a salt water bath with a ratio of one teaspoon of kosher salt for every cup of water. For one large apple, you will need one cup of salted water.

Then, peel the apples and cut them into 1/4-inch cubes. Soak sliced ​​apples in salted water for about 10 minutes, drain well, and mix into your favorite egg salad recipe.

My mom told me to resist the temptation to wash apples after soaking them in salt water. The mild taste of salt that lingers on each slice will help season the egg salad perfectly. The brine also prevents the apples from browning too quickly.

Although I doubt you will eat all of your egg salad with apples right away because it will be delicious, if you have leftovers, cover tightly and refrigerate for up to five days.

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