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egg salad sandwich
What you see in the picture is not what we ate.
When I was making the egg salad, the kids pulled the kitchen chairs up to the island to watch. Everything was in the bowl, ready to mix, when I went to get a spoon. As I turned my back, I heard a sound, like sand pouring out of a glass. Then my two-year-old started shouting, “I did it! I helped you!”
In the bowl was a mountain of salt.
I thought I got it all out, but as I stirred, I heard the crystals scraping along the bottom of the bowl.
A word of caution: be careful with the salt. You can always add more—you can’t always take it out.
6 large hard boiled eggs*
1 tablespoon mayonnaise
1 small dill pickle, finely diced (or 1 tablespoon relish)
1/8 teaspoon curry powder
pinch of kosher salt
pinch freshly ground pepper
1 teaspoon dijon mustard
1/2 teaspoon dill weed
good quality bread
butter lettuce
1. Remove all egg shells. Rinse eggs under cool water to ensure no pieces of shell remain. Pat dry with a paper towel. Place in bowl, and using two sharp knives, cut eggs into small pieces.
2. Mix in all other ingredients (except, of course, the bread and lettuce).
3. Assemble sandwiches.
*To make hard boiled eggs, place eggs in a small pot. Cover with cool water. Bring to a boil over high heat. Turn down the heat and simmer for 10 minutes. Rinse under cold water.
8 Responses to “egg salad sandwich”
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Hi Jaime; Sorry to hear about your “salty accident”
Coincidentally I posted an egg salad recipe on my blog a few weeks ago too, as part of my “Summer Food” series. My secret, which I picked up 28 years ago from the chef while working at a kids summer camp, is to add some finely grated sharp cheddar to egg salad. Yum – and extra protein for the kiddies too.
As always, your photos are just fantastic. I’m going to try your cherry granola soon !
Aaah, things I have to look forward to!! The recipe does sound delicious – minus the huge amount of salt!
Thanks so much for stopping by my blog! I have to say that your egg salad looks DELICIOUS!
I have to say, this sounds like one of the stories I write about my foster kids. Except salt is edible (maybe not in such huge quantities, but still). My little ones would have used soap or sand or turpentine. It’s fun when kids help.
Anyway, it looks delicious. What kind of bread is that?
Hey, Connie!
That’s funny about your foster kids. Glad you haven’t eaten any turpentine. That bread is from Panera. It’s the Country Miche size loaf, cut in sandwich slices.
We loooove egg salad!
That’s hysterical what they did–if it just hadn’t ruined the egg salad!
boo! hoo!
Ohhh… the Country Miche makes the BEST toast!!
Hi, I just tried this recipe and it was so good! thanks for sharing