Do you have any good recipes (that you have actually tried) for egg salad with fresh cilantro?

Why do you not just try it?

I’m too lazy a cook to have it fail. There is also the issue of proportion and mayo vs. vinaigrette, vinegar vs. lemon and or lime juice and all the subtleties involved in these decisions. If someone’s already made them, it means I don’t have to.

you can just take a small portion to test it on.

and besides, it will not ruin the salad to the point of being inedible anyway. you have got nothing to lose.

Yes, I have made it. I just used a basic recipe, with 2 to 1 ratio of mustard to mayo, then I added a bit of chopped cilantro to the mix, along with the egg yolk. I think I used about 1 teaspoon of chopped cilantro, 2 tablepoons of mustard and 1 tablespoon of mayo (I used Veganaise) for 6 eggs. I think I would add a little bit more cilantro if I made it again, it wasn’t particularly spicy.

If I were making them for people who are not afraid to try something new, I think I would also add a tiny bit of chopped pickled jalapeño. Like 4 itty bitty pieces per egg. Pieces no bigger than 1/8 of an inch squares of the pickled peppers, or else it would be way too hot. No one in my family would eat these, so I’ve yet to try it.

Recently, I made some deviled eggs with smoked paprika. Those were really good. I think they’d even be better with the addition of cilantro. Some people will be freaked out by the appearance of them, though.

I’ve never used lemon or lime juice or vinegar in my deviled eggs.

I have also heard of adding some mashed avocado to the mix. I think that would be really good with the cilantro and it would make the whole mixture even greener, rather than yellow with green specks, plus you’d get a larger amount of filling to put back into the eggs.

also, it is ‘coriander’

@ragingloli They are the same thing

@ragingloli We’re @gailcalled and I are in the U.S. Here we refer to the fresh stuff as cilantro, and the dried seeds as coriander. Sometimes it can be confusing, especially when you’re reading an Indian recipe that was written by someone in England.

@janbb Your linkee thingee isn’t working.

Here’s another similar Link

is for me

I have put in about 5 leaves, chopped, in egg salad with a dozen eggs. I can’t give you a regular recipe, as I always just kinda throw it together. Because cilantro tastes quite citrussy to me, I wouldn’t personally add any lime. Sometimes I add just a bit of curry powder as well, it adds a nice pop.

A recipe isn’t necessary. Make egg salad the way you prefer and add those ingredients to your taste.

A question that asks for a recipe. 13 answers, 1 that is pretty suggestive of a recipes, 1that is sort-of suggestive of a recipe, a discussion of definitions, 4 suggesting that it is pointless to ask for recipes. Seems to be zackly so. @gailcalled, I will try to come up with my actual recipe

@canidmajor That’s Fluther for you! I had the same reaction although I did contribute to a digression. But she did put in in Social. You gets what you pays for.

@canidmajor Everyone knows how to make egg salad. Everyone has their own version. I’m sure you could find egg salad recipes online but eggs are cheap, why not experiment and come up with something suited to your own tastes?

@janbb: I was appreciating the irony of the fact that I had also failed to answer the question :-)

Gee, @flip86, when she said in the details that she didn’t want online recipes, I figured that that meant she didn’t want…yep, you guessed it…online recipes!. I guess I’m just not very good at reading between the lines, huh. ~

Hey, guys Change of plans but thanks for the recipes or suggestions of a recipe to those who actually sent one.

It turns out that more people like fresh tarragon, which I do have growing in a pot on my desk. So it’s tarragon egg salad.

Oooh, I want to try that! What a good idea, @gailcalled. I’ve done chicken salad with tarragon, but never gamete chicken salad with tarragon….. ;-)

I think I like the idea of tarragon even better. When’s lunch?

Here’s a recipe that calls for both fresh tarragon and fresh cilantro. I’m trying it.

6 large eggs
⅓ cup mayonnaise
2 teaspoons Dijon mustard
¼ teaspoon salt
1/8 teaspoon freshly ground pepper
2 stalks celery, finely chopped
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh cilantro

I’m following with interest, because now I think this should be my lunch tomorrow. However, I would urge caution if this is for a large group of people, since many people are genetically predisposed to taste soap when they eat cilantro. I’ve had many heated discussions about this!

So, perhaps tarragon is indeed the better choice for a crowd.

The actual salad was very tasty. I added some Dijon mustard and a little oil and vinegar to the mayo, chopped some celery and threw in several T. of fresh tarragon, a bit of cilantro and some fresh parsley. (I bought a small pot this morning and put it in a big pot on my deck; it joined a cherry tomato, some basil and the cilantro…now going to seed.) I also made a potato salad with small red potatoes, skin on, some capers, fresh raspberries and a raspberry vinaigrette…talk about both delicious and easy. I boiled the potatoes and the eggs in the same pot. The eggs came from local chickens, all friends of mine.

Sounds like a wonderful feast.

It was. My daughter carried a bag of home-baked (by the boyfriend) chocolate chip cookies on the plane yesterday fron Vancouver to Albany. There were enough left for dessert, along with a mini-watermelon, grown locally.

Left-overs tonight, she’ll cook on Thurs., dinner out on Friday, wedding on Sat., dinner out on Sunday.. pizza I guess or caprese salad, fresh corn and some hummus and pita on Monday. Then, boo hoo, she leaves.