I was craving an egg salad sandwich and I realized that I had never made one. I always buy them at the deli or my mom makes them for me. I don't like egg (or tuna or chicken) salad sandwiches to be too complicated. I like them simple and with just enough mayo. I saw this recipe on PBS and it was quite good. Very simple, very easy, and I bet you have everything in your pantry and fridge right now. I served them with a couple of fresh sherry tomatoes from our garden and it was just the perfect lunch. And the baby liked it very much, too!
INGREDIENTS (serves 1 pregnant lady)
- 2 large eggs
- 2 tablespoons light mayonnaise
- 1/2 teaspoon shallot, minced
- 2 teaspoons sweet pickle relish, or chopped pickle
- 1/8 teaspoon Old Bay Seasoning (I used paprika)
- Coarse salt and ground pepper
- 2 slices dark bread, such as multi-grain or pumpernickel
- Place eggs in a small saucepan, and cover with water by 1 inch. Bring water to a boil and boil 2 minutes. Immediately remove from heat, and cover. Let stand 12 minutes. Drain and rinse under cold running water.
- Meanwhile, in a medium bowl, combine mayonnaise, shallot, relish, and Old Bay Seasoning or paprika. Peel eggs; coarsely chop, and fold into mayonnaise mixture. Season with salt and pepper. Cover and let it rest in the fridge for 30 minutes up to 1 day.
- Top one slice of bread with egg salad and remaining slice of bread and serve with a side of sliced tomatoes or more pickles. YUMMY!