Sometimes it’s the simple stuff that tastes the best. Elaborate feasts have their place, just not on a daily basis. Egg Salad is one of the cheapest and yummiest meals out there! Here’s how I make it:
Put 9 eggs in a pot of cold water. Cover and bring to a boil. When it boils, turn off the heat, and remove pot from burner. Let the pot sit, covered, for approximately 15 minutes. (I say approximate because it depends on the size of the eggs.)
Drain the pot, refill with cold water and ice and leave in the sink. Let it sit for a good 10-15 minutes in the ice bath. This will make the eggs easier to peel.
Once peeled, put into a bowl and chill for a bit in the fridge. I find that when mashed hot, the eggs seem off. When fully cooled, get to work with a hand masher. They are finely-mashed and chunky-mashed fans among us; do whatever you prefer.
To the mashed eggs, add salt/pepper and mayo to taste. Again, this is so individual. I like a small amount of mayo, Hungry Bear (my guy) likes everything extra-sloppy. Spread the egg mixture on a loaf of french bread, cover with lettuce. Tomatoes are good, too, in the summer. Cut into 4-equal sized pieces, you’ll have 4 decent subs, cut in half will yield 2 big subs.
This makes a great lunch!
Do you like to make and eat Egg Salad Sandwiches?
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