From 1882: Hot Egg Salad


My semester is finally winding down – my first PhD semester. How do I feel? Bad. That’s it; just bad. I mean, I’m loving all the stuff I’m learning, and I love researching and writing, but talk about taking a lesson in humility.

Do you know that I, in fact, am not the best writer anyone has ever come across? Did you know that I, in fact, don’t know all (or sometimes even any) of the answers to the questions asked in class? Did you know that I am not even able to formulate an argument or ask a good, strong research question as well as I thought I could? I didn’t, and I sure got walloped with all of that information.

I guess it’s just a problem of coming from a small, blue collar area. School always came easy for me, so I got used to having the mentality that I was the best at it. And, when I went to a small, rural college in a blue collar town, that attitude persisted. Now, here I am in the big city at a big name school, and I’m not the best. I’m not even close. It’s been really hard to come to terms with.

So, what are we cooking? Hot egg salad from Meals for the Million: The People’s Cook Book published in 1882.



Here are our ingredients: Mayonnaise, dill pickles, lemons, salt, cayenne pepper, butter, and eggs (not pictured: black pepper and bread for serving).


Step 1: Let’s make our dressing. Easy! Just chop up a pickle, zest a lemon, squeeze out the juice, and put all that in bowl with the mayonnaise, salt, and cayenne.


Step 2: Then, whisk it all together.


Step 3: Melt a tablespoon of butter in a frying pan over medium low to medium heat.


Step 4: Once it’s melted (and before it begins to bubble, crack your eggs in.


Step 5: Whisk them until they’re all combines, and then season them with salt and pepper.


Step 6: Cook them, scraping the bottom of the skillet, like you would cook scrambled eggs. That makes sense because you’re just making scrambled eggs! Cook them to your preferred doneness – I like mine pretty dry.


Final step: Toast up some bread, spread it with the dressing, and top it with the scrambled eggs. Hot egg salad. Who knew?!

From 1882: Hot Egg Salad

  • Servings: 2
  • Difficulty: Easy
  • Print


  • 6 Tbs. mayonnaise
  • 1 Tbs. chopped dill pickle
  • 1 Tbs. lemon zest
  • 1 Tbs. lemon juice
  • 1/4 tsp. salt + more to taste
  • Sprinkle cayenne pepper
  • 1 Tbs. butter
  • 6 eggs
  • black pepper to taste
  • 4 slices of bread for serving


  1. Mix up the dressing: Combine the mayonnaise, pickle, lemon zest, lemon juice, salt, and cayenne in a bowl and whisk together. Set aside.
  2. Melt the butter in a frying pan over medium low to medium heat. Once it’s melted (but before it bubbles), crack the eggs into the pan.
  3. Whisk the eggs until combined and season to taste with salt and pepper.
  4. Cook, continuously scraping the bottom of the pan, until the eggs have scrambled to your liking.
  5. Toast the bread, spread with dressing, and top with scrambled eggs. Serve immediately.


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