Easy and delicious, egg salad sandwiches are fabulous.
convenient, and yummy, egg salad makes a quick snack or a full meal depending on what you pair with it. Versatile,
egg salad can be down and homey or dressed up for company. Plain, or with herbs or spices added, it is delicious in
all its forms.
Whenever we needboiled eggs for a recipe we’re making, we boil at
least 7 eggs more than what we need for the recipe. Once cooked and cooled, we peel the shells off and I normally
can’t resist eating one right away. That leaves 6 more for egg salad!
I use an egg slicer to get even pieces. Egg slicers are very inexpensive and you
can find them in grocery stores, catalogs, and kitchen stores. If you purchase a heavy duty one you can use it for
slicing strawberries, mushrooms, and other softer foods. I do a double cut, slicing first one way, then turning the
egg 90 degrees while holding it carefully to keep all of the parts together, then slice it again to get even
We like our egg salad pretty plain and I rarely add more than mayonnaise to the
eggs. I sometimes use Miracle Whip for a little kick (now we’re getting crazy! ;-) ). If I’m dressing it up for
company, I have added wasabi powder (careful, you don’t want to hurt anybody!), mustard powder, or chives and
everyone loved it. Make it your own or stay with a lovely plain version, it’s all great.
If you want to make this fancier, cut the crusts off of thin sliced artisan bread
and serve it open faced with a slice of green olive on top or put another slice of bread on top and cut diagonally
into quarters. Serve with small clusters of grapes, apple slices, or other fruit and a small salad for a light,
Or, on the other hand you can do what we normally do. Grab a slice of white or
wheat sandwich bread, plop a big pile of egg salad on it, fold it over and take a great big bite!