Classic Egg Salad Recipe
In addition to their nutritional qualities, eggs make delicious sandwiches. To make hard boiled eggs for sandwiches, use eggs that are about two weeks old. The shells of fresh eggs tend to stick to the whites. This makes shelling the eggs more difficult. In a heavy pan, start cooking the whole eggs in cool water that covers them. They should have an inch of water above the level of the eggs. Bring the water up to a boil and turn the heat down to low. Let the eggs stay in the barely simmering water for about twenty minutes. Another method is to cover the pan after it comes to a boil. Turn the heat off. Then, leave the covered eggs on the stove for about fifteen to twenty minutes. In either case, after the eggs have cooked, drain the eggs and run cold water over them to stop the cooking process. This keeps the whites tender. Of course, if you don’t care about tender whites, just boil those little rascals until they are done!
Classic Egg Salad Recipe
6 hard boiled eggs (also known as hard cooked eggs)
2 rounded tablespoons of mayonnaise.
2 teaspoons mustard (I used French’s Classic Yellow.)
1 tablespoon of sweet pickle relish (I like Claussen’s)
1 tablespoon of finely minced celery (You may include some leaves.)
1 tablespoon of finely minced or coarsely grated red or Vidalia onion
1/8 teaspoon Lawry’s Seasoned Salt
several drops of Sriracha hot sauce, to taste (optional)
Salt and pepper, to taste
Peel the hard boiled eggs. Use the large holes of a grater and grate four of the eggs into a medium sized bowl. Chop the other two eggs into the bowl. Add the mayonnaise, mustard, pickle relish, celery, red or Vidalia onion, seasoned salt and Sriracha, if used. Stir gently until it is thoroughly mixed. Taste and add salt and pepper, if you want it. Chill for at least one hour to allow the flavors to marry.
Variation: You may add small amounts of minced fresh peppers, pimentos, or chopped pickled jalapenos.
An egg salad can be served in a variety of sandwiches. Here are some ideas:
*These breads are especially tasty with egg salad: bakery white, sourdough, pumpernickel, rye, and sprouted grain.
*Serve egg salad on your favorite bread. Cut the bread from corner to corner on the diagonal. To make four triangles, cut the bread from the opposite corners, after the first cut.
*Grill one or two slices of bread in a heavy skillet using non-stick cooking spray, butter, or olive oil. Let the bread cool, grilled side down, in the skillet. Then, add egg salad to the ungrilled side. Serve open face or close the sandwich with a second piece of grilled bread.
*Line a flour, low-carb, or multi-grain tortilla with thin slices of ham. Add egg salad and your favorite fresh greens, and roll the tortilla up to make a wrap. Some suggestions for greens include shredded lettuce, spinach leaves, or alfalfa sprouts. You may also want to place a thin slice of tomato into the wrap.
*Serve open face on crackers, cucumber rounds, sweet mini peppers, or Kim’s Magic Pop.
Whatever sandwich you make with your Egg Salad Recipe, I am sure that it will be a fine part of a healthy sandwich meal. As always, the ingredient proportions in this recipe are just a starting place. Make egg salad your way! Plain or spicy, filled with onions, or just a hint of onion, it is up to your creativity! Enjoy your sandwiches, and let us know what you made. The BellaOnline Sandwiches Forum is waiting for your ideas.
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