I’ve found in my
vast experience of culinary research (i.e. making dinner for my
family for the past 11 years) that people either really, really,
super love egg salad. Or they don’t.
Brian happens to be an
egg salad lover. And I happen to be the anomaly to the very
scientific fact I just gave you (so basically just disregard
everything I say): I love egg salad sandwiches in April, maybe March,
and sometimes May. But don’t care for them any other time.
The egg-overload magic
in spring/Easter works on me and I crave egg salad for a very short
time. Not that I would turn up my nose at them in, say, October; I
just don’t long for them in the same way.
It should come as no
surprise that I am very particular about my egg salad sandwich. As a
kid, I abhorred the stuff, mostly because of the gloppy mayonnaise
that seemed to overpower and cling to the eggs in a sludgy manner.
When I finally figured out the ratio of creaminess to eggs, I was
sold on the idea of egg salad being something that people actually
look forward to eating.
Perfectly
hard-boiled eggs are key. After that, a little yogurt
and mayo combo, touch of dill + a few other subtle flavors and you
are good to go. This egg salad is lightened up and totally fabulous.
If you want to walk
on the wild side, you have to try this: top
a slice of hearty bread with the delicious egg salad and pop it under
the broiler for just a few minutes. It sounds kind of freaky, but it
is completely amazing. Trust me on this one (thanks to my sister, Em,
for introducing me to this crazy concept).
Classic Egg Salad Sandwich
Yield: Makes about 5 sandwiches
2 teaspoons finely chopped fresh dill, plus more to taste, if needed
Squeeze of fresh lemon juice (1/2 teaspoon or so)
Salt and pepper to taste
10 slices hearty whole-grain bread
Directions
Cut the eggs into quarters and
place in a medium bowl. Add the mayo, yogurt, dill, and lemon.
Using a fork, combine and lightly
mash the mixture until the ingredients are mixed and the eggs are
the desired size. I prefer my egg salad with pretty good texture —
so I try to keep the stirring/mashing to a minimum.
Add salt and pepper to taste and
lightly combine.
Refrigerate, covered, until ready
to serve on sandwiches.
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.