The Cheese Grater Tip That Makes Egg Salad Easier To Prep
Cool and creamy egg salad is a deliciously satisfying meal. The simple mixture happily takes on the tanginess of mayonnaise and mustard, the brightness of pickles, and the briny salt of capers. Whether you're charmed by the nostalgia of an egg salad sandwich or indulging in a sprawling brunch spread, you may find the shredded egg version to be an exciting twist.
But, before you start breaking down eggs with the backs of forks and potato mashers, we recommend using a different tool. A box or handheld grater is a great go-to that can power through a pile of the hard-boiled protein, leaving behind a fluffy mountain of yolks and whites. And, instead of chasing the slippery ovals across a plate, you can grip them in your hands and control their path across the sharp metal.
@itsnocrumbsleft This is a genius recipe, and my trick is to grate the eggs with a cheese grater. Lucy’s Egg Salad is a favorite recipe in the NoCrumbsLeft cookbook (page 240). I mean, these sandwiches are totally devourable. Pick up a copy of the cookbook though the link in bio. Who’s having a bite? #eggsalad #eggsaladhack #eggsaladtrick #sandwich
This method also results in a lighter mixture with less of the rubbery texture that can occur with well-done hard-boiled eggs. Opting for a cheese grater rather than a fork likewise ensures uniformity and allows the creaminess of the evenly dispersed yolks to shine. Best of all, you can decide how finely to grate the egg, choosing larger holes for more chew or a microplane for a meltingly soft and velvety salad.
Tips for grating and preparing eggs for salad
Delicate grated egg whites and yolks offer a refreshing change from the rustic and chunky egg salads of childhood. But there are a few tips to keep in mind first. To make it easier to prep, hold off on immediately using freshly boiled eggs. Allowing the ingredients to cool down to room temperature or, better yet, chill in the fridge, will make them easier to pass through the circular blades.
Once you've successfully peeled the hard-boiled eggs, but before you pop them in the fridge, consider placing them in a brine or marinade to infuse extra tartness into your salad. Quick pickling eggs, either with a simple vinegar mixture or with bright pink beets, will add sweetness, spice, and possibly a flash of intriguing color. The added flavor will only heighten your usual acid and vegetable accompaniments, and you may find the slightly firmer pickled whites easier to grip and grate.
If you're craving salt and umami flavors, take a ramen-inspired approach and try marinating eggs in soy sauce. Using a brine of sugar, vinegar, and soy sauce, allow the peeled ovals to soak for a few hours to absorb the savory boost. If you prefer incorporating a richer seasoning, skip the soy sauce and shave salt-cured yolks — AKA raw yolks that have been covered in salt and allowed to firm and dehydrate — along with whole eggs for an over-the-top salad. Add tarragon to the curing salt for extra seasoning power.
Add grated eggs to other meals
Once you've nailed grated egg salad, try shaving leftover eggs onto other snacks and dips as a tender and creamy garnish. Avocado toast is an excellent vessel for the wispy addition, offering an easy-to-eat middle ground between sliced and hard-boiled eggs and runny fried eggs. For added richness at breakfast, consider grating the ingredient over a bowl of savory oatmeal or a bagel with cream cheese and lox.
The technique also comes in handy when making Passover favorite chopped liver. Chef Andrew Zimmern, for example, uses a box grater and a firm push-and-drag to achieve thin strands, which blend seamlessly into the rich spread. For a lighter, vegetarian-friendly touch, cooks can also sprinkle the yolks and whites, as well as herbs, over poached spring vegetables like asparagus and leeks.
For an Eastern European riff on a beet-inflected egg salad, try your hand at making the charmingly named "herring under a fur coat." Furry swaths of shaved egg top this layered, celebratory food that's popular in Russia and Ukraine. It's made of potatoes, beets, pickled fish, and mayonnaise. If beets aren't your thing, you can also test out mimosa salad, a similarly layered dish that features cheese, onion, potato, and tinned.