Classic (Southern U.S.) Egg Salad Sandwich
8 slices of bread
6 hard-boiled eggs, finely grated
1/3 cup mayonnaise
4 bread and butter pickles, chopped
2 tbl. green onions, minced
2 tbl. green olives, minced (Optional: also known as egg and olive sandwich)
1 tbl. Dijon mustard
salt and pepper (preferably white) to taste
In a small bowl, mix eggs, mayonnaise, pickles, green onions, parsley, mustard, salt and pepper. Cover and refrigerate for one hour. Spread mixture on your favorite bread. Add lettuce and serve.
Makes four main dish servings.
Here's a variation that the vegetarians and for those that just don't care for or can't consume eggs.
MOCK EGG SALAD
(3) 19 oz Cans chick peas, drained
1 c Mayonnaise, Salad Dressing, Garlic Aioli or allowed substitute
1 c Chopped celery
1/2 tsp fresh chopped Basil
1/2 tsp Curry powder (optional)
1/2 tsp Garlic salt (optional)
Coarsely mash chick peas. Combine with dressing and other ingredients. Mix until well blended until texture is like real egg salad.
This provides the egg salad taste and protein with almost no fat (mostly found in the egg yolks). Serve it stuffed in a tomato on a lettuce leaf, or open-faced on white or whole wheat toast, garnish with cucumber slices or almond slices for crunch and flavor changes.
These are great sandwiches, but be very cautious to ensure that they remain cool. Whether refrigerated or kept under correct conditions in a cooler or mobile refrigerator, always be certain that foods made with and/or containing mayonnaise and other egg products can make you ill if not kept under proper conditions. One of the most common mistakes new hosts/hostesses make is to let an egg salad or potato salad sit out on a table for too long getting warm. Keep the salad covered. Make it the last item you bring out to your meal and bring it out in smaller portions. Keep an eye on these salads throughout your party or event and store all leftovers properly.
Proper storage of any food serves you and your guests/ family by preserving flavor and health!