My favorite egg salad is a spin on the traditional and combines ingredients from a few different recipes.
|Egg salad sandwich|
2 medium red onion
1/4 c prepared mustard or 1 1/2 tbsp whole-grain mustard
1/2 c mayonnaise*
1 1/2 tbsp dill
1 tbsp lemon juice
1/2 tsp paprika
1/2 tsp garlic powder
1 stalk of celery (optional)
Salt and black pepper, to taste
*If using dried mustard, add a bit extra mayo for a creamier texture.
Start by covering the eggs in saucepan with about 1 ½ - 2 inches of water and heat until the water comes to a rolling boil. Then cover and continue heating on low (about 1 minute) before removing the saucepan from heat and letting sit for 10-15 minutes.
|Hand chopping in half the time|
While waiting for the eggs to cook and cool, combine the mayonnaise, mustard, and spices in a mixing bowl. Chop the onions and celery and blend into the mixture. I use the Prestige™ vegetable cutter for quick and easy chopping. The more times you pull the handle, the finer the chop becomes. Drain the eggs then run cool water over the eggs before cracking and peeling. Chop the eggs to whatever consistency you prefer and fold in to mixture. Season with salt and pepper to taste. Chill in refrigerator before serving.
Serve in small sandwiches as an appetizer or with greens as a salad. I prefer mine on any kind of sturdy bread or burger buns. Lettuce and celery aren't readily available at our local vegetable shop so I top off my sandwiches with cilantro, a few slices of tomatoes, and dill pickles for some crunch.
What are your favorite summer salads to feast on in the heat?