I love eggs. I love eggs scrambled, fried, hard-boiled, baked in popovers, quiches and cakes. I can’t get enough and when I’m not eating whole eggs for breakfast or dinner, I’m eating egg white omelets stuffed with fresh herbs and tomatoes for breakfast or dinner.
One of my favorite sandwiches is the egg salad sandwich. The recipe below produces a classic egg salad perfect for salad or sandwiches. I don’t know where we ran across this recipe originally, if you search the web for egg salad recipes you will find many similar to this one.
After making your salad pile it high on homemade rye bread and give it a generous application of cracked black pepper. Mmm.
We love it and hope you will enjoy it as much as we do. Enjoy.
Classic Egg Salad
Prep Time: About 10:00 minutes
Cooking Time: About 15:00 minutes
Assembly Time: About 10:00 minutes
Tools you’ll need:
A Medium Mixing Bowl
6 Hard Boiled Eggs
¼ Cup Mayo or Vegenaise
1 Celery Rib, Diced Fine
3 TBS. Red Onion, Diced Fine
1 TBS. Dijon Mustard
1 TBS. Fresh Squeezed Lemon Juice
Salt and Pepper to Taste
Boil your eggs gently for 12:00 to 15:00 minutes.
When cool enough to handle, peel your eggs and add them to your mixing bowl. If you find some or all of your eggs difficult to peal, crack the shells and submerge in cool water for peeling. During the peeling process water works its way under the shell membrane making it easier to peel your eggs. You’ll find you’re able to easily remove pieces of shell still attached to the membrane.
Now, dice your boiled eggs, I enjoy a fine dice and actually create the consistency you see in the above photo with the tines of a fork.
Fine dice a single stalk of fresh celery and add it to your eggs.
Add three tablespoons of fine-diced onions.
And a teaspoon of Dijon mustard. Follow this link to our homemade Dijon mustard recipe.
Add the juice of half a lemon.
And a healthy dose of fresh ground pepper. Combined and season to taste with salt.