Egg Salad, Tuna Salad, Potato Salad. I never follow a recipe. And my lunches are the better for it. Always familiar but never exactly the same. I suppose there is a sort of recipe floating in my head; the key components that without would make the salad seem incomplete. The rhythm, the back beat.
I’m not going to go to the store and buy one ingredient just to make an egg salad sandwich (well, okay, eggs might be that one ingredient), remember, I have made homemade tortillas to avoid a trip to the market. I don’t always have relish on hand but I’ve almost always got something pickled: green beans, capers, olives. Close enough. And sometimes, like today, when you remember that fancy vinegar you were gifted you can build the other flavors around it- opt for dill instead of parsley, skip the other pickled item that might compete for flavor. You’ve got the idea right? Different drummer and suddenly the same old song sounds subtly different.
An All Purpose Barely a Recipe for Amazing Egg Salad Sandwich
ingredients
- 6 parts hardboiled egg cut in bite size (or smaller) pieces
- approximately 1 part mayo
- ¼ part mustard (optional and amount variable)
- 1 part something crunchy- red onion, scallion, celery
- a healthy handful of something green-parsley, cilantro, chives
- a dash of something pickled- relish, capers, olives, sweet hot peppers and/or a splash of vinegar
- fresh cracked pepper to taste
- one leaf of kale and one brussel sprout shredded
instructions
Hard boil the eggs, peel, and cool enough to handle.
Tutorials for how to hard boil eggs abound: The Kitchn has a great one. And today I tried steaming my eggs as suggested on Serious Eats. Easy to peel but three cracked while cooking despite the author’s assertion that this never happens.
Chop your eggs.
Combine your ingredients. Today I used homemade mustard, red onion, parsley, and a splash of this delicious fancy vinegar we received as gift. I was going for classic flavors, the perfect filling for one of the soft and tender potato buns I made last night.
Place on your favorite bread or roll. Soft is best as egg salad likes to squish out. Or skip the bread all together and place salad on a bed of lightly dressed greens like the shredded kale and brussels sprouts.
Add lettuce if desired. There is no lettuce in the house but I wanted a bit more green on my sandwich so I shredded a Brussel sprout and a leaf of kale and tossed them with a little vinegar, olive oil, salt, and pepper.
An Amazing Egg Salad Sandwich: no recipe required
Ingredients
- • 6 parts hardboiled egg cut in bite size or smaller pieces
- • approximately 1 part mayo
- • ¼ part mustard optional and amount variable
- • 1 part something crunchy- red onion, scallion, celery
- • a healthy handful of something green- parsley, dill, cilantro, chives
- • a dash of something pickled- relish capers, olives, sweet hot peppers and/or a splash of vinegar
- • fresh cracked pepper to taste
Instructions
- Combine your ingredients. When I originally posted this I used homemade mustard, red onion, parsley, and a splash of this delicious fancy vinegar we were gifted. I was going for classic flavors to go on one of the soft and tender potato buns I made last night. For the re-shoot I used Dijon mustard, red onion, dill, and capers
- Place on your favorite bread or roll. Soft is best as egg salad likes to squish out. Or skip the bread all together and place salad on a bed of lightly dressed greens like shredded kale and brussels sprouts.
- Add lettuce if desired. If there is no lettuce in the house but I want a bit more green on my sandwich I'll shred anything green, like a brussel sprout and a leaf of kale and tossed them with a little vinegar, olive oil, salt, and pepper.
This far exceeds any egg salad sandwich I have ever made before. Totally wish I had one to devour right now – a recipe I need to make!
Thalia,
thanks! One of those cravings that turned out tasty 😉