Egg salad with Roquefort cheese
In my opinion, egg salad is the unsung hero of the deli. As people order their sandwiches, bagels, coldcuts and cheeses, they often overlook the egg salad. But not me. I love egg salad, and sometimes when I walk into a deli, that’s all I get.
“Anything else?” the person behind the counter will ask, waiting for the rest of my order.
“Nope. Just the egg salad, thanks.”
Today while at work, I was randomly struck by a craving for egg salad. Since my boyfriend is out of town and therefore not around to make sure I have a balanced meal, complete with protein, veggies and all the other things he often harps about, I thought, “Great. It’s decided. I’m having egg salad for dinner.” While I’ve had it at a few places between my office and my apartment, the place I had in mind was one I’d never been to. It wasn’t even technically a deli either.
Egg salad for dinner
Egg salad follows a pretty basic recipe: boiled eggs, mayo, mustard, salt, pepper. So when I read that Lamazou, a small cheese shop in Murray Hill, a block away from my apartment, adds Roquefort to their egg salad, I knew that was the one I wanted.
And sure enough, Lamazou’s version did not disappoint. It was just the right shade of pale yellow (too yellow means too much mustard… throws the whole thing off), and was the perfect creamy yet chunky consistency (too creamy means too much mayo…slimey and gross). The special ingredient, the Roquefort, gave it just a hint of that salty tanginess the moldy cheese is known for without overpowering the whole thing.
And while it might not have looked like much, my small container of egg salad and the hunk of baguette I ate it with, actually made for a very filling dinner. My boyfriend might not have approved, but for tonight, I was ok with egg salad hogging up the spotlight.