Sometimes the simplest things are the
BEST and EGG-catly what I’m craving. I have been thinking about egg salad
sandwiches for the past two weeks . . . and since I haven’t been able to talk
Barry into mixing up a batch, I was forced to do it myself!
Our favorite additions to the basic egg salad recipe include . . .about
a tablespoon of sweet pickle relish, 3 or 4 tablespoons finely chopped celery
for crunch, a pinch or two of curry powder, a dash of hot sauce (Tabasco®) and
crumbled bacon -- the bacon is what makes this recipe EGG-ceptional . . . in
our opinion.
Basic Egg Salad Enough
to make 3 to 4 sandwiches or 2 very full ones!
About 1/4 cup
mayonnaise
About 1
tablespoon prepared yellow mustard
Salt and pepper
to taste
Egg Salad ADD Ins:
pickle relish, onions, celery, and peppers. Spice it up with curry powder, hot
sauce, horseradish, or chili powder. For a meaty filling, try adding 3 slices
of crumbled, crisp bacon.
1.
Chop
hard-cooked eggs and mix with additional ingredients.
 |
| Mixing up the ingredients in one of Barry's hand-thrown pottery mixing bowls. |
2.
Cover
and refrigerate for up to 2 days. (If making ahead and using bacon . . . wait
and add it as the sandwiches are being made.)
To make the sandwich:
1. Butter
bread (we prefer wheat or marble rye), if desired.
2. Pile
on egg salad on one slice of bread and spread it over the bread.
3. Add
fresh spinach or a lettuce leaf and top with a second slice of bread and ENJOY!
 |
| Simple Supper or Lunch: Egg Salad on Wheat Bread / Fresh Veggies (radishes from our garden) with Comeback Sauce Dip |
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