What The Heck Is Happening With Egg Salad?


I can't tell you when it happened exactly, but somehow egg salad has become a delicacy. I am seeing it pop up on menus in ways I never could have imagined.

Evidence? The Milk Bread Egg Salad Sandwich with Trout Roe pictured above, served at Greenpoint's Lingo.

It was good - but since when has egg salad been for "dining out." On a deli platter with tuna salad, whitefish salad and alike? Yes. On a fancy New York menu, no.

Now, don't get me wrong. I enjoy egg salad. Smashed up a few leftover Deviled Eggs the other day, tossed in chopped celery and added a bit of mayo. It was delish. Have also intentionally whipped up egg salad, hardboiling, peeling, and then mashing up with chopped celery, minced cornichon, and snipped fresh dill. A dollop of mayo, a sprinkling of salt and voila.

So, can someone explain to me how Poppy's gets away with this?


Maybe its time that I switched careers and devote myself to making egg salad for a living.

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