|I like chunkier eggs and runnier dressing, so that the bread gets nice and moist.|
But if you want it thicker, just add more eggs.
For anyone NOT worried about their cholesterol, egg salad can be a really great thing. An egg salad sandwich is high-protein and cheap, and a single batch of this recipe will last you 4 lunches. In moderation, it's not *that* bad for you, either. A single egg has only 80 calories, so serve it on open-face whole wheat (here, FiberOne 100% Whole Wheat bread - REALLY tasty) and your only guilt will be the mayo.
I adapted this recipe from an Allrecipes recipe, Jen's Heavenly Egg Salad. Egg salad is a great recipe for novice cooks who want to experiment with different herbs and flavors: It's hard to screw up, and many different additions can give it a tasty twist. I keep meaning to try paprika, but I'm so in love with it as-is that I never do.
6 hard-boiled large eggs*
1/4 cup mayo
Juice of 1/4 a lemon
1 tsp white sugar
1 tsp Dijon mustard
1/2 tsp ordinary yellow mustard
Salt and pepper to tate
Dried minced onion, to taste
Dill weed, to taste
Celery seed, to taste
Paprika, to taste
Vinegar, to taste (start small)
Celery or bread-and-butter pickles for crunch
Marinated Cucumbers (recipe below)
Directions: Combine lemon juice, mayo, sugar, both mustards, and onion. Chop eggs into large chunks (about 6-8 per egg). Stir eggs into mixture. Sprinkle generously with dill weed and celery seed. Add salt and pepper to taste. Stir in whatever your "crunch" will be - the amount of crunch is your preference but keep in mind that if you use a ton of celery, you may need to increase the salt and other flavors since celery is bland. If you had a particularly juicy lemon, and your egg salad tastes too lemony, add another spoonful of mayo and some of the other spices to compensate.
|I find it easiest to eat this open-face with a knife and fork, but it also works as a traditional sandwich.|
*You have GOT to get an egg cooker, it's SO easy to make hard boiled eggs and they peel perfectly every time. Best money I've ever spent - and they are CHEAP too.
** To make marinated cucumbers, simply chop up a cucumber (seedless works well, regular is also fine) and marinate for at least an hour in a mixture of about 1/3 cup canola (or vegetable) oil, 2/3 cup seasoned rice vinegar (with vinegars near salad dressings), 1/3 cup water, 1 tbsp sugar, generous salt and pepper to taste. These also go well with chicken satays and in the summer, add chopped tomato for a cucumber-tomato salad. In that case, add the dill weed and celery seed to the marinade.