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.


  • 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.

Cheddar and Jalapeno Cornbread Muffins

Corn Bread with Cheddar Cheese and Jalapeno PeppersCorn muffins are a real treat. I typically make the standard corn bread, sliced in squares, and serve with dishes like barbecue, but on my most recent take on Jambalaya, I wanted something that would stand up not only in spice, but sweetness as well.

These corn muffins are the perfect blend of that mild bite from the jalapeno pepper, seeded of course, and the cheddar adds something to the texture of the muffin, that will keep you wanting more. This recipe is really easy to make, only takes minutes to prepare, and you can have warm muffins on the table in no time.


  • 2 eggs
  • 1/4 cup of honey
  • 1 tsp salt
  • 2 cups finely ground yellow cornmeal
  • 1 cup of flour
  • 1 tbsp unsalted butter, melted
  • 1 1/2 cup of buttermilk
  • 1 jalapeno, seeded, and finely diced
  • 1 cup of cheddar cheese, shredded

Get two bowls ready, one for your wet ingredients, and one for your dry ingredients. In your first bowl, add the eggs and honey, and beat really well. In your other bowl,  sift in the cornmeal, flour, baking powder, and salt. Mix well. Add the egg mixture, the diced jalapeno, and the cheddar cheese to the dry ingredients, and mix really well, making sure there are no dry lumps in the bowl.

Preheat your oven to 400 degrees.

Get your muffin pan ready, and spray with cooking spray, or lightly grease with butter. Add the batter to each muffin tray and place in the oven for around 28 minutes. Remove from the oven, and carefully remove the corn muffins to your serving tray.

Serve with a side of honey, drizzling more on top for that added sweetness. Enjoy.

Glazed Carrots

Glazed CarrotsI will admit it. I love carrots. I have worked on a computer, close to 12 hours a day, for the last 11 years, looking at the screen, moving pixels and code around, that you would think that I should be wearing glasses. Well, I don’t. This surprises me in many ways, but I think that the reason I do not wear them is only due to the fact that I put carrots in my meals every week. Be it a stir fry, a sandwich, or as a side dish, the fact is that carrots are helping me with my vision. We all know the benefits of eating carrots, but if you need to eat them, you might as well, throw in some goods, and make a nice sweet glaze.

My wife loves this one, and so do I. This one is great for any day, but great for holidays such as Easter, Thanksgiving, or Christmas.


  • 1 lb carrots ( I use whole minis)
  • 1/4 brown sugar
  • 4 tbsp unsalted butter
  • pinch of black pepper
  • pinch of cinnamon

Begin by melting the butter in a skillet on medium heat. Add in the carrots, and start mixing your carrots in the butter, trying to coat.  Add in the brown sugar, and coat the carrots, tossing, and mixing well. Sprinkle the pepper and cinnamon, and mix well. Continue to cook until the carrots are tender, but not overcooked.


The Perfect Picnic Sandwich

This beautiful Spring day led me to want to go on a nature hike. I have to admit, I love taking my kids on nature hikes. Fresh air, new growth, and simply hanging out with my kids is something wonderful. So with a hike in mind, I was thinking of what to pack to eat.  I scanned the kitchen, and noticed this great thin sliced bread that I picked up at my local panaderia (Mexican bakery), some fresh baby arugula, and a couple of other items that would make a really great sandwich.

The Perfect Picnic Sandwich

  • Baby arugula, washed and patted dry
  • Herbed cheese spread
  • Roma tomato, thinly sliced
  • Thin sliced salami, or Prosciutto, or leave out if you prefer a good veggie sandwich
  • Thin sliced white bread
  • Radish, thinly sliced
  • Toothpicks

Lay out the bread. Add the cheese spread to all three slices. On the first slice of bread, layer the arugula, tomato, and salami. Top with another slice of bread, spread side up. Do the same by layering the arugula, tomato, and salami. Top with the last slice of bread, spread side down. Cut on the diagonal.

With a toothpick, pick two thinly sliced radishes per pick, and insert into the top of each sandwich.

Wrap up and bring out during the perfect time during your hike.  Enjoy.