CookEat Recipe

Egg Salad

Name: Egg Salad
Ingredients: 1 Teaspoon Oriental curry powder — No863 embedded input: Oriental curry powder; source unit: teaspoon; 0.5 Teaspoon Dijon mustard — Plain prepared Dijon mustard; this allocation remains separate from the other mustard allocation.; 0.25 Teaspoon English mustard powder — Dry ground English mustard; retain estimated LIGHT saltspoon.; 0.25 Teaspoon Cayenne pepper — No863 embedded input: Cayenne, estimated light saltspoon; source unit: teaspoon; 1 Teaspoon Parsley — No863 embedded input: Parsley, finely chopped; source unit: teaspoon; 0.5 Teaspoon Chive — No863 embedded input: Chives, finely chopped; source unit: teaspoon; 2 Shallot — No863 embedded input: Shallots, finely chopped; 0.25 clove Garlic clove — No863 embedded input: Garlic clove, historical bean approximation; 4 Teaspoon Salt — No863 embedded input: Salt; source unit: teaspoon; 1 Teaspoon White pepper — No863 embedded input: White pepper, light measure; source unit: teaspoon; 0.25 Lemon — Finely chopped zest from ONE QUARTER of a lemon, not quarter volume of lemon juice.; 1 Tablespoon Olive oil — No863 embedded input: Olive oil, initial; source unit: tablespoon; 4 Tablespoon White wine vinegar — White-wine VINEGAR; initial FOUR tablespoons and subsequent unquantified top-up are separate.; 8 Hard-boiled egg — EIGHT already hard-boiled cold eggs; each quartered into FOUR pieces, THIRTY-TWO total.; 0.5 Teaspoon Dijon mustard — Plain prepared Dijon mustard; this allocation remains separate from the other mustard allocation.; Olive oil — No863 embedded input: Olive oil for top-up; White wine vinegar — White-wine VINEGAR; initial FOUR tablespoons and subsequent unquantified top-up are separate.

Egg Salad Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2099. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Actual product weights, heat measurements, texture, finished yield and portion sizes remain unmeasured. Historical times are guides; retain the stated cooking controls and quantities.

Type: Salad

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1 Teaspoon Oriental curry powderNo863 embedded input: Oriental curry powder; source unit: teaspoon
0.5 Teaspoon Dijon mustardPlain prepared Dijon mustard; this allocation remains separate from the other mustard allocation.
0.25 Teaspoon English mustard powderDry ground English mustard; retain estimated LIGHT saltspoon.
0.25 Teaspoon Cayenne pepperNo863 embedded input: Cayenne, estimated light saltspoon; source unit: teaspoon
1 Teaspoon ParsleyNo863 embedded input: Parsley, finely chopped; source unit: teaspoon
0.5 Teaspoon ChiveNo863 embedded input: Chives, finely chopped; source unit: teaspoon
2 ShallotNo863 embedded input: Shallots, finely chopped
0.25 clove Garlic cloveNo863 embedded input: Garlic clove, historical bean approximation
4 Teaspoon SaltNo863 embedded input: Salt; source unit: teaspoon
1 Teaspoon White pepperNo863 embedded input: White pepper, light measure; source unit: teaspoon
0.25 LemonFinely chopped zest from ONE QUARTER of a lemon, not quarter volume of lemon juice.
1 Tablespoon Olive oilNo863 embedded input: Olive oil, initial; source unit: tablespoon
4 Tablespoon White wine vinegarWhite-wine VINEGAR; initial FOUR tablespoons and subsequent unquantified top-up are separate.
8 Hard-boiled eggEIGHT already hard-boiled cold eggs; each quartered into FOUR pieces, THIRTY-TWO total.
0.5 Teaspoon Dijon mustardPlain prepared Dijon mustard; this allocation remains separate from the other mustard allocation.
Olive oilNo863 embedded input: Olive oil for top-up
White wine vinegarWhite-wine VINEGAR; initial FOUR tablespoons and subsequent unquantified top-up are separate.

Method

Steps

Step 1
Make the dressing ONCE: mash curry powder, HALF teaspoon plain Dijon mustard, ground English mustard, cayenne, chopped herbs, shallots, garlic, salt, white pepper and finely chopped quarter-lemon zest. Mash in the first TABLESPOON olive oil, then FOUR TABLESPOONS white-wine vinegar. Add further oil and vinegar in a TWO-TO-ONE volume ratio until the mixture reaches the printed ONE-QUART mark; extra amounts remain unspecified. Strain, refrigerate and shake before measuring FOUR TABLESPOONS actual finished dressing.
Step 2
Quarter EIGHT cold hard-boiled eggs into THIRTY-TWO quarters. Mix ALL with those FOUR tablespoons finished dressing and the SEPARATE HALF teaspoon plain Dijon mustard. Serve promptly and cold.

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Steps

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