Peace and Love in the Kitchen

Serves 4

A good egg salad sandwich tastes like mashed deviled eggs between bread.  My mother used to make deviled eggs like nobody’s business.  They had just the right amount of mayonnaise with a dollop of Dijon. Briny capers, fresh herbs, and enough cayenne pepper for a little heat made her eggs my favorite.

Here, I have added some celery for crunch and made Mom’s deviled eggs into egg salad. In a sandwich, egg salad becomes delicious picnic fare.  Pack the sandwiches in a cooler and meet your friends at the  park or the playground. Balance the meal with fresh fruit and wash it all down with home brewed ice tea.

6 large eggs

1/4 cup mayonnaise

3 tsp Dijon or Creole mustard

1 cup celery, finely chopped

1 Tbsp capers, rinsed and drained

1 Tbsp fresh lemon thyme or dill

1 Tbsp fresh parsley, finely chopped

1/8 – 1/4 tsp cayenne pepper, or to taste

sea salt, to taste

freshly ground black pepper, to taste

8 slices good bread

lettuce, arugula or bibb

1.  HARD BOIL THE EGGS:  Place eggs in a pot of cold water.  Bring to a boil for 1 minute.  Remove pot from heat and cover.  Let stand 6 minutes.  Drain the hot water from the pot and then run cold water over the eggs until they are cool enough to handle. Tap shells to break and then peel. In a medium bowl, coarsely chop the eggs or mash them with a fork.  Set aside.

2.  MIX:  In another medium-size bowl, combine mayonnaise, Dijon mustard, celery, capers, thyme and parsley. Season to taste with cayenne, salt and pepper.  Add eggs and stir.  Refrigerate if not using right away.

3.  ASSEMBLE:  Divide egg salad onto 4 slices of bread.  Add lettuce and then another slice of bread on top. Serve.

Peace and love from my kitchen to yours,

Waverly

Tags:

• BROWN BAG
• EGGS

2 comments

http://www.peaceandloveinthekitchen.com/2011/06/moms-egg-salad-sandwich

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