After two and a half years of serious cooking I still find it fascinating that I can come across foods that seem to be staples that are found every where and yet I have neither tried them nor made them. I recently came across one such food, the egg salad sandwich, when I made a simple egg salad to go into the
BELT (Bacon Egg Lettuce Tomato) Sandwich
that I recently made. I quite enjoyed the egg salad part of the sandwich and I knew that I would have to try a more standard egg salad sandwich. After all of the pumpkin roasting and cooking recently I was looking for a nice and simple meal and I immediatly thought of finally getting around to making an egg salad sandwich. An egg salad sandwich is essentially mashed hard boiled eggs with mayonnaise. From there you can add anything that you like and I went with a simple one with some dijon and grainy mustards, and some green onions and celery. The egg salad sandwich was certainly easy to make and it was really good despite being so simple. You just can’t seem to go wrong with using mayo as the binder for salads! I can’t wait to experiment more with egg salads. Hmmm… maybe I could add some capers or maybe a curried egg salad sandwich or…
Egg Salad Sandwich
- 2 eggs
- 1 tablespoon mayonnaise
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon grainy mustard
- 1 teaspoon lemon juice
- 1 stalk celery (sliced)
- 1 green onion (sliced)
- salt and pepper to taste
- 2 leaves of lettuce
- 2 slices of bread
- Place the eggs in a sauce pan, cover with water and bring to a boil.
- Turn off the heat, cover and let sit for seven minutes.
- Transfer the eggs to a large bowl filled with cold water and let cool.
- Peel the eggs and mash to the desired consistency mixing in the mayonnaise, mustard, lemon juice, celery and green onions.
- Assemble sandwich.