Double shallot egg salad from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 59) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stephanie_frj4st on March 11, 2026

    Best egg salad ever, love the play on textures with the onions.

  • patioweather on January 19, 2025

    At the end of the day, this was still just egg salad. It’s up to you to decide how much energy you want to put into egg salad.

  • Pandan on July 23, 2024

    So good! Doubled the recipe and mixed everything together besides the fried shallots. I actually totally burned my first batch, so I had to make another using a small yellow onion. Used the microwave method from Serious Eats, which worked perfectly when I actually kept an eye on it. Next time I will just use two onions for frying, as it wasn’t enough for the whole egg salad. Really good on toast sprinkled with some Aleppo pepper. Steamed the eggs for 10 minutes using the method described by America Test Kitchen for easy peeling.

  • SpatulaCity on December 20, 2023

    Cooking the shallots actually wasn’t too fiddly, and with the rest of the salad being pretty classic, it all came together easily and… quickly? Maybe I thought it was going to take so long. I did add more mayo to get the salad to my preferred consistency. Husband loved it!

  • SheilaS on April 27, 2023

    This was fun to try. I liked the tip to fry the shallot in a 6-inch skillet with just 2T oil. The taste was good but not this isn't something I'm likely to make again unless I need some fancy-looking egg crostini.

  • kagreco on February 27, 2023

    Made this and absolutely loved it! As another member said, it has everything - pickled & crispy shallot, smoky paprika, creamy egg salad...it really is a perfect lunch!

  • Jviney on February 17, 2023

    Loved it, ate the whole thing for lunch by myself. Everything was there: the pickled component, the sweet sautéed shallots, creamy eggs, crunch of the crisp bread. Yes, it’s a little involved for lunch, but I didn’t regret it.

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