Easy Egg Salad. One of my absolute favorite sandwich fillings is egg salad. I grew up on egg salad sandwiches. Chopped hard-boiled egg with just a touch of Miracle Whip mixed lightly and spread on wheat toast. Maybe topped with a lettuce leaf or tomato slice before assembling, cutting into triangle-shaped quarters, and serving with crispy potato chips or crunchy carrot sticks.
These days, I prefer to use mayonnaise instead of Miracle Whip in my egg salad. Just Mayo is my favorite mayonnaise if I don’t have time to make my own. And I’ve tried Greek Yogurt which provides a nice tang that compliments the egg flavor.
We are fortunate to have access to very fresh organic free-range eggs in my area. Usually, super fresh eggs aren’t the best to hard boil for egg salad as they can be hard to peel. You could wait a few days before using the fresh eggs for a better result.
Egg salad is a super versatile base filling. You can mix in all sorts of additions like olives, pickles, veggies, mustards, etc. I like to add sliced pitted black olives to my egg salad sometimes. Diced avocado adds a luxurious texture to a basic egg salad. I’ve even added halved red grapes, minced chives, diced ham, and chopped pecans to my basic egg salad and served it over a bed of arugula.
Start by carefully placing some eggs in a pan.
Cover the eggs with cold water to about an inch above the top of the eggs.
Bring the eggs just to a boil.
Remove the pan from the heat and cover it. Let the eggs sit for 15 minutes.
After 15 minutes, remove the eggs with a slotted spoon and place in a colander.
Cool the eggs by running cold water over them for several minutes. You could also carefully place them in a bowl of ice water.
Move the eggs to a cutting board and continue to let cool.
Peel the eggs under cold running water. Slice then chop the eggs. Use an egg slicer or just chop them.
Add some mayo, dijon mustard, salt, and pepper.
And stir until combined. At this time you can stir in all sorts of other items. See my suggested list of additions to egg salad below in the recipe.
Scoop the egg salad onto your favorite bread. Top with lettuce, and tomato and serve!
From the kitchen of A Food Lover’s Delight….
Easy Egg Salad
1/3 c mayonnaise
1 T dijon mustard (optional)
salt and pepper to taste
lettuce leaves (optional)
tomato slices (optional)
8 slices of your favorite bread, or 4 buns, toasted or plain
Other mix-ins (use one or more):
Finely chopped sweet or dill pickles
Finely chopped Vidalia onion or shallot
Minced pitted kalamata olives
Sliced pitted black olives
Minced fresh herbs such as thyme, dill, chives, basil, or sage
Chopped cherry tomatoes
Diced red or green bell pepper
Orange or lemon zest
Diced ham or turkey
Diced smoked salmon
Flaked canned tuna
Shredded cheese such as cheddar or parmesan
Chopped almonds or walnuts
Your favorite flavored mustard
Miracle Whip instead of mayonnaise
Thousand Island dressing
1. Place the eggs in a saucepan and cover with cold water to one inch above the eggs.
2. Bring to a boil over high heat. As soon as the water comes to a full boil, quickly put a lid on the pan and remove the pan from the heat.
3. Set aside for 15 minutes with the lid on the pan.
4. After 15 minutes, rinse the eggs under cold water.
5. When cool enough to handle, peel the eggs.
6. Chop the cooked eggs. I use an egg slicer to help with this process.
7. In a non-metallic bowl, mix the chopped eggs with the mayonnaise, mustard, salt and pepper.
8. Mix in any other items that you wish.
9. Either chill the egg salad for a few hours, or serve immediately, spooning over your favorite plain or toasted bread.
Serves 4 as a sandwich course. Serve on wheat toast with a lettuce leaf and tomato slice! I prefer my egg salad to be chilled when served.
Variations: Mix in any of your favorite additions. For a different presentation for a nice light lunch, serve the egg salad in a hollowed-out tomato, an avocado boat, or over a bed of salad greens. Use fat free mayonnaise or even some Greek Yogurt instead of regular mayonnaise.
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