Posted May 13, 2013
I will admit that at this time of year I miss school. I don’t miss homework but I miss buying Lisa Frank folders, pink pet erasers, finding out who was in my class and praying I didn’t get the “mean” teacher. And of course I miss lunch time, where you got to see who had what for lunch and if you were convincing enough, swap what you didn’t want for someone elses cookies. One thing that I would never want to swap however, was my egg salad sandwich. I loved the creaminess and the chunks of eggs with the soft white bread. It just reminds me of being a kid. As a result, every year around this time I make myself one.
I am pretty much a purest when it comes to my Egg Salad. I don’t like to add any fancy ingredients to it. Mayonnaise, not Miracle whip. Yellow mustard, not Dijon. I do, from time to time, like to add some red onions or lettuce on top of the salad. I also like to change up the bread from time to time too. Of course soft white bread is always a winner but I have also found that ciabatta is a nice change. The egg salad works itself nicely into the little holes in the bread.
Egg Salad Sandwich Recipe
A traditional egg salad sandwich with mayonnaise and yellow mustard, piled high on a cibatta roll and topped with lettuce and red onion.
Makes 2 Sandwiches
- 6 hard boiled eggs, cooled
- 1 tablespoon yellow mustard
- 3 tablespoons mayonnaise
- 1/2 teaspoon garlic powder
- fresh cracked pepper and salt to taste
- 4 slices bread
- lettuce, if desired
- red onion, if desired
- Chop whole eggs (white and yolk). Mix together with mustard, mayonnaise and garlic powder. Season to taste with salt and pepper. Chill for about 20 minutes.
- Spoon onto a slice of bread, top with red onion and lettuce if desired. Top with another slice of bread. Serve.