Monday, August 1, 2011

Egg Salad Sandwiches

Ah, the classic egg salad sandwich. Easy to make, yummy to eat. My wife certainly loves them. I'm  pretty fond of them, too. You don’t have to put egg salad on bread to enjoy it. It works nicely as a light side. If you’re not watching your carbs, though, why not? Toasting the bread first is nice, too.

The secret in this simple recipe is not to chop the eggs too finely. Keep it course or they will dissolve into the dressing.

Equipment needed
Cutting board
Chef’s knife
Measuring cups and spoons
Mixing bowls
Rubber spatula

1 celery stalk
1/4 yellow onion
12 hard-boiled eggs.
1/2 cup mayonnaise
1 Tbl dried parsley, or 2 Tbl fresh parsley, minced
1 Tbl Dijon mustard
1 Tbl fresh lemon juice
Salt and Pepper

Cut the celery stalk into long thing strips, then cut the strips crosswise into very small pieces. Mince the onion into 1/8-inch or smaller pieces. Cut the eggs in half, lay them on their side and coarsely chop.

Mix the mayonnaise, chopped celery, minced onion parsely, 1/2 tsp salt, pinch of pepper, mustard, and lemon juice in a large mixing bowl. Gently fold in the eggs. Season with addition salt and pepper to taste.

Spread on bread to make sandwiches, or eat as a cool summer side dish.

Makes 4 cups of egg salad, enough to make 6 sandwiches.

1 comment:

BBQ Smoker said...

Ever since I was a kid, I have not liked the texture and consistency of boiled eggs. However, the one exception has always been egg salad! This looks like a great recipe!