This is one of my favorite childhood sandwiches. Although I had made egg salad sandwiches for Ben and I a few times in our *almost* seven years of marriage, I never followed a recipe and just mixed some boiled eggs with a dollop of mayo and a squirt of mustard. I just threw the eggs in whole and mashed them into the dressings with a fork, which created quite the forgettable mushy egg salad. Tasted okay back then, but now my palate is a bit more refined and I can no longer take that version, and I’m sure Ben agrees.
Now, we enjoy this fabulous formula of not just egg, mayo and mustard, but an addition of onion, parsley, celery and lemon. It’s still very simple, but kicks up the flavor and creates a sandwich I will no longer forget to place on our lunch menu. The trick here is to dice the eggs and gently mix them with the rest of the ingredients, instead of mashing them all together.
We took these for a picnic last week during a visit to the park with some friends, and I can assure you that although our children made memories for us with their crazy rock sliding, snake chasing, and fire ant stomping adventures, this sandwich pops right into mind when reminiscing about that day.
- 6 hard-boiled eggs, peeled and diced
- 1/4 cup mayonnaise
- 2 Tablespoons minced red onion
- 1 Tablespoon minced fresh parsley leaves
- 1/2 medium celery rib, chopped fine
- 2 teaspoons Dijon mustard
- 2 teaspoons juice from 1 lemon
- 1/4 teaspoon salt
- black pepper, to taste
Gently mix all ingredients together in a bowl. Serve immediately or chill first (as I prefer) for at least 1 hour.
*Note: I like to eat my egg salad sandwich plain, but you can certainly serve it with a slice of tomato and lettuce.
Source: The New Best Recipe