You either love an egg salad sandwich, or you hate it. I happen to enjoy them, especially in the summer when my chickens are laying eggs like crazy. Sandwiches are the perfect way to use up all of those excess eggs! This is a quick recipe that can be varied to suite any taste, this one just so happens to be my favorite, right now.
Start off with cooled hard boiled eggs. To hard boil eggs, I place a dozen or so in a pot, add cold water to cover, bring to a boil and then simmer for 5-7 minutes, stirring once or twice, until I see a shell start to crack. Drain and place in the fridge to cool. I’m sure that this is probably the absolute wrong way to go about hard boiling eggs but it is how I do it and it works for me!
Egg salad is quick to make with ingredients that are easily found in most kitchens. I like to use Mayo but you could substitute miracle whip or even plain yogurt. Any variety of mustard is good, as well as your preferred vinegar. Salt, pepper and a few herbs give the mixture some body. Sometimes I add grated carrot or diced celery for crunch.
Mix it all up and put it on your favorite bread. Rye, pumpernickel, wheat and Italian herb are all very good! Pita breads and Bagel Thins are fun as well. This time I used the new Arnold Italian Herb Pita Thins I found in our grocery store, yum! I can’t find them on the Arnold website but trust me, they are delicious!
- 6 hard boiled eggs - chilled
- 1 Tbs rice wine vinegar
- 1 Tbs mustard
- ½ Tbs dried parsley
- ¼ tsp celery seed
- salt and pepper to taste
- 5 Tbs mayonnaise
- bread of choice
- Cut peeled and rinsed eggs lengthwise into quarters, then across into thirds.
- In small bowl, combine eggs, and remaining ingredients lightly until well mixed.
- Taste and adjust seasoning if needed.
- Serve on your choice of bread with optional lettuce.
- Store remaining mixture tightly sealed in fridge for up to 2 days.