Egg salad sandwiches seem like such a simple comfort food that anyone can make. I find a lot of egg sandwiches are too boring, have too much mayonnaise or the onions too strong for the mild egg flavor. This recipe uses mild onions and the right amount of binder.
This recipe make about 2 1/2 cups for enough for four sandwiches.
6 boiled eggs, peeled and diced medium
1/4 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh parsley leaves
1/2 medium celery rib, chopped fine (3 tablespoons)
2 teaspoon of stone ground or Dijon mustard
2 teaspoons juice from 1 lemon
1/4 teaspoon kosher salt
Ground black pepper
Mix all ingredients in medium bowl to taste. Serve on bread or toast. (Can be covered and refrigerated overnight.)
Add 1 tablespoon fresh cilantro substitute for parsley and add 1 1/2 teaspoons curry powder.
October 13, 2008