Friday, October 29, 2010

Egg Salad

I love a good egg salad sandwich.  I didn't used to care much for egg salad, but one day I was trying to come up with something for lunch that was different than the usual peanut butter and jelly.  I'll tell you what I do, but I won't give any exact measurements, as my recipe varies most times I make it.

I start with enough hard boiled eggs, for how many sandwiches I want to make (1-1.5 eggs/sandwich).

While the eggs are cooking I start chopping veggies with my Pampered Chef food Chopper.
I use whatever I have on hand and feel like eating at the moment.  I've used onion, carrots, cucumber, bell pepper, hot peppers, celery, broccoli, etc.  I use a small piece of each veggie I chose, again the size of each piece varies for how many sandwiches I am making.  I like to chop carrots, celery, and onion very fine and everything else a little chunky.  I like the crunch it adds to the sandwich.  I also use dill pickles and chop them a little chunky, too.
When the eggs are done, yes I usually use them still warm.  I slice up my eggs both ways with my egg slicer plus, so the pieces are not very small.  Then I add salt, fresh ground pepper, a pinch of cayenne, a little dill and any other spice I am in the mood for.  Then I add just enough mayonnaise to get everything wet, but not drippy.  Mix well and serve on your favorite bread or eat with a spoon.  I try to only make as much as we are going to eat at that meal, as it gets a little juicy later in the fridge.

My children even like my egg salad sandwiches.

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