Monday, February 14, 2011

Egg Salad Sandwich

Its the incredible, edible, Egg Salad Sandwich! This weekend while looking in the fridge I noticed I had a lot of eggs and needed to use them.

They are very good for you in moderation. I wouldn't recommend eating them every day, unless you are very active. I always think of Gaston in "Beauty in the Beast" eating all those eggs and singing. If you look like Gaston, then you can eat lots of eggs. :) They are famous because they have lots of protein for their size.

Egg Salad was something I didn't like until I had a REALLY good one. Egg Salad and Tuna Salad are similar in the sense that they can be ruined very easily. So often they are weighed down with mayonnaise and whipped too smooth. A good egg salad should be nice and chunky and have enough mayo to hold it together, but mayo shouldn't be the predominate flavor.

The most important thing is making sure you dont OVER boil the egg. You have to boil the egg enough that the center sets, but you still want it creamy. Timing the cooking of the eggs is very important. Also you MUST toast your bread. If you dont, the egg salad makes the bread mushy, and its yuck-o.

There are many ingredients you can add to egg salad, I like chives and capers. Other options are celery, onion, dill, and mustard. When I have an egg salad thats particularly tasty I always try to get the recipe. Knowing the slight variations is great so you can mix it up for yourself and those you feed.

Splish, Splash, Eggs takin a ice bath:

Note: I read that the fresher the egg the harder it is to get the shell off. I happen to have some eggs from the store(white) and some from a local farm(brown). I did find the fresher local eggs where much harder to peel than the store bought kind. All that goes to say is older eggs are great for this dish!

Egg Salad Sandwich

The Goods: Makes 2 cups, or four sandwiches
6 Large Eggs
1/4 Mayo, add more or less depending on your preference
1/2 bunch of chives, chopped (about 1/4 cup)
1 teaspoon freshly squeezed lemon juice
1-2 tablespoons capers (optional)
Salt and pepper to taste
Whole Wheat Bread, toasted
Baby Spinach(optional)

The Deal:
1. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now remove from heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking, gently place them in the ice bath for three minutes or so - long enough to stop the cooking.

2. Crack and peel each egg, and place in a medium mixing bowl. Add the mayonnaise, and a couple generous pinches of salt and pepper. Mash the eggs with a fork. Be careful here, you want the egg mixture to have some texture, think chunky. If you want to add a bit more mayo to moisten up the mixture a bit, add it slowly.

3. Add chives, capers, lemon juice, and more salt and pepper to taste. Stir just enough to mix. 

4. Place egg salad on toast with spinach(or lettuce) and enjoy!

This recipe is based on a few recipes, but predominately from the egg salad from 101 cookbooks website. Im becoming more and more obsessed with this website by the day.

1 comment:

  1. Hey! I thought I'd check out how this comments thing works. Beautiful Egg pics!