That’s Eggsactly Right: Egg Salad Sandwich
March 27, 2013
I’m sorry for the pun in the title. I know it’s not funny. I know it’s been done. But gosh dang it, I had to do it.
The other thing I had to do was make egg salad. After reading this lovely recipe on Smitten Kitchen, I couldn’t get it out of my head. But the first time I tried to make it, I realized I was incredibly tired right after I’d peeled the eggs. So tired that I just halved the eggs and at them smeared with whole grain Dijon mustard. And then I felt depressed about having eating two halved, hard-boiled eggs for lunch.
Because really, going the whole nine yards and whipping up some egg salad is a breeze. Unlike the recipe on Smitten Kitchen, however, I found that when I finally found my hankering to make egg salad that I didn’t actually have any of the ingredients. I even had to steal eggs from my roommate.
But the beautiful thing about egg salad is that you don’t really need a recipe. Eggs are forgiving. Smooth whites and creamy yolk look good in anything they put on.
The point of all this is, even though I didn’t have anything I thought I needed, I still managed to make a kick-ass egg salad. Instead of mayo, I used a strange yogurt-mayo salad dressing I’d accidentally purchased at the store – and rice wine vinegar and half of a shriveled lemon instead of pickle juice. The only thing I’d managed to do right was buy dill on a whim a few days before. And yet, the sandwich came together like sweet, eggy magic spiced with the abracadabra of spicy mustard and lemon and pungent, green dill. Heaven on bread.
Enough talking. Now it’s your turn. First, you have to steal some eggs.
Egg Salad Sandwich
2 tbsp salad dressing mayo (or plain yogurt)
1 tbsp crumbled feta cheese
1 tsp coarse Dijon mustard
½ small onion
1 tsp rice wine vinegar (or pickle juice)
Juice of ½ lemon
1 tsp dill (plus more to taste)
Salt & pepper to taste
2 slices toasted bread
Soft baby greens
Boil your eggs. For hard-boiled eggs, I fill a pot with warm, salted water and add the eggs. I bring the water to a boil, then time five minutes from the boiling point before taking out the eggs and peeling them. Chop your eggs and add mayo, feta, mustard, vinegar, lemon juice, and dill. Finely chop the onion, add it to the mix and blend. Season to taste with salt and pepper (and probably more dill – I love dill). Spoon egg salad onto toasted bread and garnish with soft baby greens.