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.
A decadent ice cream cake with vanilla bean ice cream, Thin Mint cookies, Andes Mints and hot fudge.
Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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