Cooking web notes

Have an Eggselent Egg Salad Sandwich for Lunch Today!

Egg salad is about as common as the bread it is served upon and there really isn’t any big secret about this recipe.  It’s just my version and Bill and I both like it.

Most recipes for egg salad include yellow prepared mustard or Dijon mustard.  They’re both fine however, I usually add ground mustard instead and the more you add, the more of a bite your egg salad will have.  Then there is a touch of ground tarragon, smoked paprika and seasoned pepper included in the recipe. 

Have you ever used smoked paprika?  To begin with, the color is a striking deep red that spreads through the dish you add it to.  Due to the slow oak smoking, it has an intoxicating smoky aroma.  There are different degrees of it from mild to hot and if you haven’t tried it, you are in for a surprise when using it.  It definitely adds some spice and a great taste to a dish!

I love pepper and am addicted to McCormick’s Seasoned Pepper Blend.  Have you ever used it?  I have been using it for years and just wish they would package it in a larger spice bottle.  It is a combination of course ground pepper and sweet bell peppers that is great and I do not cook without it!

Now, for making hard cooked eggs:    First of all, I have found from experience; do not use fresh eggs to boil as they are tormenting to peel.  I use eggs that are at least a week old.  Place eggs in a sauce pan with enough cold water to cover eggs by 1 inch; bring the water to a boil.  Remove the pan from the burner and cover with a lid.  Let it stand for a half hour, drain the water off and then fill the pan with cold water and let set for a couple of minutes.  Drain and refrigerate.  The eggs will have a smooth texture and there will be no green/grey rings around the yolk.

So, get busy and start cooking your hard boiled eggs so they will be cooled by lunch time!

Eggselent Egg Salad Sandwich

Ingredients:

6 hard cooked eggs, cooled, peeled and diced

5 large pimento stuffed green olives, chopped

1 tablespoon onions, minced

1/3 cup Kraft Mayo with Olive Oil, reduced fat

1½ tablespoons pickle relish

1 teaspoon ground mustard

¼ teaspoon ground tarragon

¼ teaspoon smoked paprika

¼ teaspoon salt

¼ teaspoon McCormick’s Seasoned Pepper Blend

Lettuce

Rye or whole-wheat bread, toasted

Method:

Place eggs in a mixing bowl.

Add olives and onions.

Spoon approximately 1/3 cup mayonnaise or however much you prefer on mixture and stir gently.

Add pickle relish and stir.

Add ground mustard, tarragon, paprika, salt and pepper, blend well.

Spread mixture on your favorite toast.

Add lettuce and top with another slice of toast, slice diagonally.

Makes 6 sandwiches

Pam’s note:  Bill convinced me that sandwiches are always better on toast. 

I wonder how it would be with a slice or two of crisp bacon on it.

This entry was posted on Thursday, December 22, 2011 at 4:20 AM and is filed under Eggs, Olives, Sandwiches. You can follow any responses to this entry through the RSS 2.0. You can leave a response.