I was in the mood for a simple egg salad sandwich lately. So W.D. and I whipped up the following recipe, which both of us agreed is as good as any recipe can get. There are hundreds of recipes for egg salad that are published and/or handed down through families. Who knows where the original recipe came from in order to give tribute to, since there are so many recipes that are each so similar, except for a little of this and a little of that. You can easily jazz up egg salad with avocados, bacon, curry powder, sweet pickle relish, or pimento stuffed green olives (which is how W.D. made his 1/2 of the batch!). It is a basic recipe that can become very creative, unique, and still delicious! I put fresh chives in this recipe because I have an overflow of chives in the garden, as well as lettuce that needs to be used up right away.
This may not be gourmet, but we eat very simply here on the acreage quite a bit . . . even more so than eating fancy and fussy meals due to the small amount of time we have to cook while juggling our jobs.
If you like egg salad, you’ll enjoy this!
Old Fashioned Egg Salad Sandwich ~ ~ And Superb!
9 jumbo eggs
1/2 – 1 cup diced celery, I use the leaves too!
1/2 medium sweet onion, finely diced (Vidalia or Maui)
3 jumbo/collosal pimento-stuffed green olives, diced (optional)
6 long stems of fresh chives, finely diced (or dill or tarragon)
1/2 – 3/4 cups of mayonnaise (we use Miracle Whip)
1 Tbsp. Dijon mustard
1/4 tsp. paprika
Freshly cracked salt and pepper to taste.
Fresh white bread (I like Pepperidge Farm Buttermilk bread)
Lettuce leaves (variety of your choice)
Bring to a boil.
Boil for 10 minutes only.
One by one, crack eggs and run (individually) under cold running water while peeling off the shell.
Cool eggs in sealed container or plastic bag in frig.
Chop/dice all eggs, celery, onion, chives, and green olives. Blend.
Gently mix in mayonnaise, mustard, paprika, salt and pepper.
Serve with lettuce on very fresh, soft white bread for a sandwich or on a bed of lettuce for a salad.