Egg Salad with Homemade Mayonnaise

One of the blessings of being familiar with a city is that you know exactly where to buy the nicest produce, where to have the most pleasant cup of coffee (or the biggest piece of cake) and where you’ll get value for your money. As for Amsterdam, I have had enough time to try all out myself, or to read restaurant reviews of my favorite critic.

Now that I am settling down here in Frankfurt, I notice that what I am looking for is simply a manual, a list of all good places within a two kilometer range (you know, the one you get in case of a really good Airbnb host).

A lot of ranking websites seem to be out of touch (haha), or they are maybe just to general in their nature (I had a good laugh listening this Podcast on how we are all food critics these days).

To contribute my part, I have given my personal favourite addresses in Amsterdam to do groceries here, as well as some other good referral websites.
In the meantime I will be horsing around in Frankfurt and gather as much field experience as I can, which more or less means eating in the name of research, which I already like.

For now, my Dutch reserves in the cupboards (some really good olive oil from Meeuwig & Zn.) were more than enough to make this really tasty mayonaise and egg salad.
In case you did not yet make your own mayonnaise, I would say: please try as it is pretty awesome and nowhere else to be found this good as in your own home.

Egg Salad with Homemade Mayonnaise
  • 8 eggs, hard-boiled and peeled, roughly pressed or sliced into pieces
  • 100 grams of (homemade) mayonnaise (see under)
  • 25 grams of chives, finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Simply mix all together and enjoy on a nice sandwich, as a dip or with some vegetables as a hearty meal.

Homemade Mayonnaise
This will make you around 350 milliliters of mayonnaise, which wills stay good for over a week. I would advise however, to cover the product carefully as it might discolour when it is exposed to oxygen.

  • 1 egg
  • juice of 1 lemon (or 2 limes)
  • 1 small tablespoon of wholegrain mustard or mild mustard
  • 250 milliliters of good quality oil, I used fruity and mild-tasting olive oil from Catania
  • 100 grams of yoghurt (optionally)
  • 1/4 teaspoon salt
There are (roughly said) two methods to make mayonnaise.
The conventional way would be to whisk the mixture into emulsion by hand, here demonstrated by the ever pleasant Jamie Oliver.
The method I prefer, however, is less biceps-heavy and uses a hand-blender, and is accidentily also ready within minutes. Here is a very handy description with useful photos.
In short it would mean that you place the egg first in a larger cup or mason jar, together with the mustard, half of the lemon (or lime) juice. You then place the handblender on top of this, and slowly pour in the oil. Slowly you will start with the handblender without moving it yet.
Once you can see the egg, mustard and oil binding on the bottom of the glas, start moving the blender slowly upwards.
You will see that this one egg will be able to hold all of this together. To lighten the mayonnaise up, add the remaining half of the lemon juice and eventually also some yoghurt.
Good luck and enjoy!

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