I used to reserve egg salad sandwiches for two occasions 1) when we ran out of sandwich meat and peanut butter at the same time or 2) when we needed to use up those brightly colored hard-boiled Easter eggs. Remember those blueish, greenish creations?
Thanks to my mom, though, I have recently re-discovered the simple, satisfying lunch found in a well-made egg salad sandwich. I try to keep my freezer stocked with Dave’s Killer Bread, and my refrigerator usually has egg cartons stacked two or three high, making this an easy, economical combination. If you don’t have bread on hand, make individual sandwich rolls using the Artisan Bread dough. It’s quicker and cheaper than running out to the grocery store for a loaf of bread.
The result is a fast, filling lunch, perfect for busy weekdays or laidback weekends.
Skeptical? Try this basic recipe. The celery, onions, and/or pickles could be ommitted, depending on your tastes. Try the basil, though. It really kicks the ordinary egg salad sandwich up a notch. Next time, I’m going to add some cooked, chopped bacon. Mmmm.
Delicious Egg Salad for Sandwiches
Ingredients
- 8 eggs
- 1/2 cup mayonnaise
- 1 teaspoon prepared yellow mustard
- 1/4 cup chopped green onion
- salt and pepper to taste
- 1/4 teaspoon paprika
Instructions
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil and then immediately remove the pan from the heat.
- Cover the saucepan and let the eggs stand in hot water for 10 to 12 minutes.
- Remove the eggs from the hot water, allow them to cool, and then peel and chop them.
- Put the chopped eggs in a bowl and add the mayonnaise, green onion, and mustard. Mix everything together.
- Season the mixture with paprika, salt, and pepper to taste.
- Stir everything together until it's evenly mixed.
- Serve the egg salad on your favorite bread or crackers.
