People crave nostalgia these days. We want something familiar, simple, and comforting that reminds us of a slower pace of life. Stepping into the Sagaponack General Store checks all those boxes and then some. Last year, this 150-year-old landmark at 542 Sagg Main Street underwent a meticulous restoration — think original hardwood floors and vintage post office boxes, paired with a modern, high-end pantry. While grabbing a sandwich is always an inspired choice here, picking up a carton of fresh eggs and a loaf of local bread from this beloved newcomer stocks you up for a superior weekend lunch at home.
Not only does the Sagaponack General Store have a fabulous selection of grab-and-go items, it also carries some of the best ingredients around to make something equally delicious at home. (Photos by Doug Young)
Here on the East End, we are spoiled for options when it comes to the humble egg. From the local legends at North Sea Farms on Noyac Road to the reliable Iacono Farm in East Hampton, the options are plenty. But the gorgeous offerings from North Fork Fresh Eggs (peep their Insta here), available at the Sagaponack General Store, might win you over on presentation alone. Packaged in a charming octagonal box with a vintage fabric ribbon (the clincher, once flipped open, is a single, delicate feather on top), these eggs are from happy hens raised with love.
Since we’re starting with the best eggs available, it’s time to up the ante on the egg salad itself. This recipe isn’t the bland, mushy version from a plastic tub. We’re going for butter-yellow and chunky—a sophisticated take that is a little tangy from mustard and creamy from a sensible amount of mayo. By being precise with the cooking time, we keep the whites from becoming rubbery and prevent that unsightly blue ring from forming around the yolk.
using stone-ground mustard, a reasonable amount of good quality mayo, a sensible sprinkle of curry powder, and some crunchy, briny veggie add-ins makes for a well-balanced egg salad. (Photos by Doug Young)
To make it truly Southforker worthy, we load it with fresh chives and dill, and add a satisfying crunch from red onion, radish, and celery. A spoonful of curry powder lends a stunning golden hue and a subtle hint of warmth, while capers provide a necessary briny punch.
The vehicle for this salad is just as important as the eggs themselves. Sagaponack General stocks the heavy hitters of the local bread scene: Big Fresh Bakery’s sourdough, Alpina’s brioche, and Il Buco’s whole wheat sesame loaf. Smash a scoop onto a piece of toasted sourdough for a snack, or sandwich it between two slices of brioche with avocado and lettuce for a proper lunch. And if you find yourself scooping it up with a thick-cut potato chip while standing over the kitchen counter? We won’t tell.
Tips for the Home Cook
- The Perfect Boil: To avoid the rubbery texture, place your eggs in a pot of cold water, bring to a boil, then immediately turn off the heat and cover. Let them sit for exactly nine to ten minutes before plunging them into an ice bath, ensuring a creamy, vibrant yellow yolk every time.
- The Curry Secret: Don’t fear the curry powder. It shouldn’t taste like a heavy takeout dish; it’s there to provide a “sunshine” color and a complexity that balances the richness of the mayonnaise.
- The Whisk-Chop: This method is excellent for achieving a rustic texture that catches the dressing in every nook. For the tartine style, a thick slice of bread provides the perfect sturdy base for the chunky egg salad.
- Bread Matters: If you’re using a crusty sourdough like Big Fresh, toast it lightly. The contrast between the warm, crunchy bread and the cool, creamy egg salad is what makes this a “best-ever” sandwich.
- Storage Savvy: Since Egg salad tastes best served immediately, if you have leftovers, keep them in a glass container. Plastic can sometimes affect the delicate flavor of the aromatics and curry.
Whether you decide to use this salad as the ultimate sandwich stuffer or smear it on toast points for a quick little midday snack, either way, it’s a winner. (Photos by Doug Young)
Local egg salad with curry and dill
Ingredients
- 8 large hens' eggs
- 4 tbsp mayonnaise (Duke's recommended, available at Lidl)
- 1 tbsp stone-ground mustard
- 2 tbsp small capers (preferably salt-packed), rinsed and drained
- 1/2 tsp curry powder
- 1/2 lemon, juiced
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped radish
- 1/2 cup celery or fennel (chunky dice or fine mince)
- 1/4 cup finely chopped chives
- 1/4 cup finely chopped dill
- salt, to taste
Directions
- Boil the eggs: Place the 8 hen's eggs in a medium saucepan and add enough hot tap water to cover by one inch. Place over medium-high heat and bring to a gentle boil.
- The steep: Reduce the heat and simmer for 1 minute, then remove from the heat, cover, and let stand for 9 minutes.
- Cooling: Drain the eggs and cover them with ice and cool water to stop the cooking. Let cool completely and peel.
- Make the dressing: In a medium mixing bowl, use a whisk to mix the wet ingredients: mayonnaise, mustard, curry powder, dill, and capers. Whisk until the dressing is fully combined.
- Whisk-chop the eggs: In a separate large bowl, use a whisk to "chop" the eggs, pressing down to break them apart while ensuring they remain somewhat chunky.
- Combine: Pour the prepared dressing over the chopped eggs. Add a fresh squeeze of lemon juice and stir gently to coat.
- The fold: Fold in the chopped onion and the celery (using a chunky dice or a finer mince, depending on your preference).
- Season: Taste for seasoning, adding more salt or another squeeze of lemon if needed.
- Serve: Serve the egg salad on toasted sourdough as a sandwich, as an open-face tartine, or with homemade potato chips. It will keep airtight in the fridge for up to 3 days.
