Egg Salad Sandwich
This high-protein, low-carb salad has gotten a bad rap because of gloppy deli versions served on soggy bread. But, oh, how wonderful an egg salad can be when well made, with its bright yellow yolk, flecks of herbs, and a bit of mayonnaise as the tie that binds. This basic salad can be embellished with many flavorings--crumbly bacon, a chopped pickle, diced red bell pepper, capers, olives, chives, dill, or a sprinkling of curry powder. Serve with lettuce, and maybe cheese and tomato, on hearty bread sliced on the thin side. Toasting the bread will help prevent sogginess.
- 4 hard-boiled egg (see note below), peeled
- 4 slice whole-grain bread
- freshly ground black pepper
- 2 tsp Dijon mustard
- 0.5 red bell pepper, finely diced
- 0.5 small yellow onion, minced
- 1 celery stalk, strings removed, diced
- 0.25 cup mayonnaise
How to Make Hard-Boiled Eggs: In a pan large enough to hold the eggs generously, boil enough water to cover the eggs. Add salt to the boiling water if desired. Gently slide in the eggs. Boil for 10 to 15 minutes, depending ont he consistency you prefer and the size of your eggs. (The shorter amount of time gives you a solidified egg white but leaves the egg yolk a bit soft. The longer cooking time guarantees of ice water until the eggs have cooled completely.
Coarsely chop the eggs or lightly mash them in a medium bowl. Add the mayonnaise and blend. Add the celery, onion, bell pepper, mustard, and salt and pepper to taste.
Toast the bread, place some lettuce on two slices, top with the egg salad, and then top with the remaining two slices of bread. Serve immediately.
Recipe courtesy of The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmer’s Markets, Local Farms, and Your Own Backyard by Jennifer Trainer Thompson/Storey, 2012.