RECIPE: Egg Salad Canapés

WEB Egg Salad Appetizer

 (Image by Ron Flaviano for Homeplate and Metro Monthly)

This recipe is unique in how the egg is prepared, and, honestly, this is the absolute best way to make egg salad! The key is putting the hard-boiled egg mixture through a potato ricer. The effort yields a fluffy, unbelievably light egg salad that’s great on sandwiches, too. The recipe was inspired by Olga’s egg salad at Squaw Creek Country Club in Vienna, Ohio. Although this recipe was a little different, the light texture echoes the original.


1 dozen eggs, hard-boiled and shelled

1 cup sour cream

Salt and pepper to taste

Dill sprigs

Melba toast


Take the hard-boiled eggs and put them through a potato ricer. The eggs will then have a fluffy confetti-like consistency.

Fold sour cream into eggs and combine, then put through the ricer again.

Spoon the egg salad onto Melba toasts and garnish with a dill sprig.

RON CIRCLEABOUT RON FLAVIANO – Homeplate co-producer Ron Flaviano is a native of Warren, Ohio, and a graduate of Youngstown State University. Ron is art director at the Morning Journal in Lisbon, Ohio, where he manages and oversees production at the newspaper and its regional sister publications. He is also responsible for IT at the Morning Journal. Flaviano is responsible for the filming, editing and production of Homeplate. A talented musician and composer, he co-created Homeplate with Metro Monthly Publisher Mark C. Peyko.

© 2016 Metro Monthly. All rights reserved.

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