Egg Salad Sandwich

The Egg Salad SandwichBefore we begin. I want to hear your comments on how you like your egg salad sandwich. I have heard numerous stories, of lots of mayonnaise, lots of onion, pepper, hot sauce, etc. What is it that make your egg salad sandwich the best? Mine? Find out below.

It seems since before Easter, and up until recently that I have heard conversations about the egg salad sandwich. It first started with our cousin Christina, who made a simple post on Facebook that she just enjoyed an egg salad sandwich that day. As always, this got my wheels turning, and as I was already thinking of what I could possibly do to the egg salad sandwich, I stopped, and thought, the egg salad sandwich does not need much more. It is a perfect combination of texture and flavor.

There comes a time of year where it seems much of us are boiling eggs, and looking for the right recipe on how to make hard boiled eggs. After all, this is the most important ingredient of the egg salad sandwich is it not? I might argue, as the egg itself, and the cooked yolk are to die for, but lets not forget the creaminess of the mayonnaise, or the mustard, or my favorite, the red onion.  Enough said, lets get started.

Ingredients:

  • 3 eggs, 2 with yolk
  • 1 rib celery, halved and chopped
  • 2 tbsp of diced red onion
  • 1 tbsp dijon mustard
  • 1 tbsp mayonnaise
  • Pinch of salt
  • Generous pinch of black pepper
  • Baby arugula, cleaned and patted dry
  • 1 demi-baguette, lightly toasted

Begin by making your hard boiled eggs, and let them cool before making your salad. Once cooled, peel them, and rough chop. Add everything to a bowl, and with a fork, mix, and blend in, keeping a rough texture. Place in the refrigerator and let the flavors come together for at least 30 minutes.

During this time, preheat your oven to 300 degrees, and slice your baguette in half, not going all the way through, but making a pocket. Let’s face it, egg salad is messy, and either requires a sturdy potato chip, or a fork to clean up your mess! Heat the baguette for at least 6 minutes to not only bring a nice heat to it, but to soften it up and at the same time build that nice crisp to it.

Remove the baguette from the oven and set it aside for a few minutes. Now get your egg salad ready. Lay a bed of the baby arugula down on your baguette. Place heaping spoonfuls on top of the arugula, and pack it into the baguette. Serve with a pickle, and chips. Three words come to mind at this time. Nom Nom Nom. Enjoy.



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