How about this?
That picture makes me laugh! Gotta love the blue stained egg peeping out of the sandwich... front and center! But don't worry, it isn't mold. I really and truly did use our Easter eggs (which, by the way, I didn't have a picture of. So those oh-so-perfect eggs in the photograph above were the result of a quick google search. Very cute, but I did think ours were pretty endearing if not so cute.) But I regress! My husband and I really like egg salad sandwiches. We used to make them a lot when we were dating and first married. I have all these little notes jotted into the Betty Crocker recipe like, "less or no onions," "maybe some lemon juice?" or "more celery." I look at the recipe I am using now, and I realize that it doesn't really resemble the Betty Crocker version we started with anymore! I was going to post something else today, but as I ate my yummy egg salad sandwich for lunch yesterday I just knew I had to share it with you all! And P.S. I solved the onion dilemma with a switch to chives, which is perfect. Even more so because I was able to use fresh ones from my yard. But if you don't have chives on hand, use green onions or chopped onion in place of it.
Favorite Egg Salad Sandwich
Sumitted by Mindy ~ The Sisters Cafe
Printable Recipe
6 large eggs
1/4 c. mayonnaise (less if eggs are fresh and moist, more if they are overcooked/older and dry)
1/4 tsp. salt
1/4 tsp. pepper
3/4 tsp. lemon juice
1 1/2 stalks celery, washed and chopped (3/4 c.)
1/2 bunch of chives, chopped (1 bunch = herb bundle a little less than 1 inch in diamter, 3-4 inches long and about 0.5 ounce in weight)
2 small handfuls of green leaf lettuce
8 slices of whole grain bread, lightly toasted (Great Harvest Honey Whole Wheat Bread is perfect)
Place the eggs in a pot and cover with at least 1 inch of water. Cover and heat to boiling. Remove from heat and let stand covered for ten minutes. Drain hot water and immediately place eggs in cold water with ice cubes for approximately 3 minutes to stop the cooking. Crack and peel each egg (hold under cold water while peeling if the shell is hard to peel).
Place eggs in a mixing bowl. Add salt, pepper, lemon juice and half of the mayonnaise. Smash with fork or pastry blender (which I use). Now add remaining mayonnaise a little at a time until the mixture is moist to your liking. Stir in celery and chives.
Place lettuce on 4 slices of toasted bread and spread with egg salad mixture. Top with remaining 4 slices of toasted bread, and voila! The perfect egg salad sandwich.
I made egg salad sandwiches for lunch yesterday too. We usually just use mayo, mustard and salt and pepper so I'll have to try this "fancier" version next time :-)!
ReplyDeletemmm I have a bunch of colored eggs in my fridge--so this will definetly be on the menu for lunch today! Thanks Mindy.
ReplyDeletewhat a cute post Mindy! These sandwiches look great!! Can't wait to try them!
ReplyDeleteSo sad, all my eggs got left out in the car overnight:( I knew I shouldn't have let Matt cart them around all day! Oh well, might have to boil some more.
ReplyDeleteA trick I learned from my sister is to add a pinch of dill (we both use just the old dry stuff). It really brightens up the salad.
ReplyDeleteMindy, that is exactly what I was thinking, "is that mold?" Then I clued in...duh. :) I love it.
ReplyDeleteI made some egg salad the other day and added some of the left over ham all chopped up. Yum!
ReplyDeleteI love the little hints of Easter in the egg salad - such a cute, festive sandwich.
ReplyDeleteEggs will always be the nicest thing between the bread. I really love it so much.
ReplyDelete