I feel a little silly posting this recipe today.
But…but…but! I tweeted out last week on how I was enjoying a delicious egg salad sandwich for lunch and got a few requests for the recipe. I’ve been eating a lot of egg salad lately. Adam hates it. He has a “thing” towards hard boiled eggs, which I think is very odd. He also has a “thing” towards black licorice jelly bellies, red swedish fish and raw tomatoes. All of that is very weird.
That all being said, I’ve been on a major egg salad kick lately and it sort of culminated yesterday when I ate scrambled eggs and coffee cake for breakfast followed by the egg salad sandwich you see above for lunch. That’s a lot of eggs.
I made pasta for dinner.
I don’t really know what’s “normal” to put in egg salad but I suppose some people might add finely minced onion or fresh herbs. Not me! I like my egg salad ridiculously simple—just a dab of real mayonnaise, some mustard, a splash of red wine vinegar and salt and pepper. Topped with onion and lettuce, please.
A few weeks ago I made The Pioneer Woman’s egg salad, which has a mashed avocado in it! It was delicious but I don’t always have avocados laying around when the egg salad urge strikes.
So there you have it! My lunch yesterday. Normally I would scoop hummus on crackers or chow down on those delightful frozen vegetable thai dumplings from Trader Joe’s while I watch my dough rise, but yesterday I was feeling frisky.
Simple Egg Salad Sandwiches
makes 2 sandwiches
4 eggs, hard boiled
2 Tbsp mayonnaise
1 tsp red wine vinegar
2 tsp dijon mustard
pinch of salt
pinch of pepper
Mash eggs with a fork and add remaining ingredients. Chill in fridge or spread on whole grain bread with sliced onion and lettuce. Enjoy!
30 minutes (includes time to hard boil eggs)