Egg salad can provoke powerful reactions from some folks, even for me and I love egg salad. There is just something about those pre-packaged egg salad (and tuna) sandwiches that turns me from a lover to a hater. I know from my very core that they just can’t be good, they must be terrible, a travesty really. Aside from pre-packaged sandwiches though, egg salad can be sooooo good (as is their cousin dish, deviled eggs).
I was chatting with my bff, the cheese lady, yesterday while she conjured up some egg salad sandwiches for an outdoor concert. Needless to say, I have been craving egg salad ever since. I started hard boiling the eggs and just realized that I have no bread… Well, I guess I am off to make some bread – check ya laters.
And I am back. The bread is rising and the eggs are cooling off. It is salad making time!
Again, please forgive the poor photograph quality and color – I only have my camera phone at the moment.
yields: 2-3 sandwiches, depending on how much filling you use
- 4 hard-boiled eggs
- 2 celery stalks, diced
- 2-3 tbsp mayonnaise
- fresh herbs, chopped (I used a tsp of thyme and chervil combined)
- pinch of salt & pepper ( I usually go a little on the salty side if I am using the salad for sandwiches since the bread will mellow out the salt)
- sprinkle of smoked paprika
- 4-6 bread slices
Peel the eggs and crumble with your hands, chop with a knife, or mash with a fork to a consistency you prefer.
Add the rest of the ingredients (except for the paprika and bread) and fold/stir gently into the eggs. If you prefer a very blended and creamy egg salad, then mix vigorously.
Sprinkle the top with paprika and serve in a bowl with crackers and veggies, or spread onto the bread, top with lettuce, tomato, bacon, pickles, or nothing at all. Enjoy!