I don’t know what it is about the sun coming out and signalling that Summer might actually be on it’s merry way that makes me crave egg salad. I’m weird like that.
Yup. Everyone else is digging around their closets for last year’s flip-flops and I’m in the kitchen waiting for water to boil.
For years I would have said that my favourite sandwich was bacon & tomato with Miracle Whip on untoasted white bread. A totally carry-forward from my childhood.
But now I realize that although my love for bacon is extreme and unparalleled, egg salad has taken over the top spot in sandwich deliciousness for me. And Miracle Whip isn’t even allowed in my fridge anymore. Gimme real mayo.
I keep it simple. (For two sandwiches…)
- 2 hard boiled eggs, chilled and chopped
- 1 green onion, chopped
- tiny squirt of Dijon mustard
- 1 tbsp olive oil mayo
- sprinkle of dill
- pinch of salt & pepper
I absolutely LOVE sunflower sprouts with my egg salad (truth be told, I would put sunflower sprouts on pretty much any sandwich). If I can’t get them, then regular sprouts would suffice….I suppose.
And there is something about a squishy fresh cheese roll from the supermarket bakery that just screams Summer to me too. I blame my Mom. :)
I’ve eaten these for lunch three times this week and I just may dive into the last few scoops of egg salad today. Gotta keep my strength up for enjoying long walks in the sun with the naked little pooper you know!
How do you make your egg salad? Pickles, carrots, celery?