I think 'Egg Salad' is probably a uniquely American thing, though we do curried egg sandwiches very well in Australia. The texture of an egg salad is a bit less chopped than our curried egg sandwich filling, it is served on bread often, either a crispy baguette, or with other fillings in a normal bun, or sandwich.
I remember my mum doing something akin to this to accompany a big table of salad ingredients, sliced ham and other cold meats, sliced cheeses and fresh bread. We would make our own 'door stoppers' or 'dagwoods' as my dad used to call them. Big enough to stop a door and impossible to eat. It was my favourite weekend lunch. ANYHOO with the advent of our Air Fryer 'hard boiled' eggs...which are completely the bomb, I thought it was eggs-actly the right time to do an egg salad recipe.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 10 hard boiled eggs (see AirFryer method)
- 5 sour pickles of choice, diced
- 1/4 Red Onion diced
- 3 stalks celery, diced
- 2-3 spring onions, sliced
- 1/2 Batch Jalapeno and Lime Aioli or other mayo of choice Recipe
- a few society garlic flowers for garnish (optional)
Prepare eggs as you normally do. Either in the AirFryer (super simple) or the TM6, also super simple, or on a stove. Peel and cool, roughly chop.
Add all remaining ingredients and taste for seasoning. Adjust accordingly.
Serve as desired!