Monday, September 7, 2009

Egg Salad Sandwiches

My grocery store had 18 count crates of eggs on sale for cheaper than a regular dozen, so of course, I got the larger crate. I knew right away I could make egg salad and was really looking forward to doing so. Today I finally did!

What I used...
  • 4 large eggs
  • 1/8 cup of mayo
  • 1 tbsp course mustard
  • 1 1/2 tbsp creamy horseradish sauce
  • 1/8 cup diced cucumbers
  • 1 tbsp diced red onion
  • 4 diced cherry tomatos
  • 2 big leaves of lettuce (I used butter lettuce, its my favorite)
  • 4 slices of bread
  • Salt, pepper and paprika to taste



So first you're gonna boil your eggs. What I do is put the eggs in right as soon as I put the pot on the stove. It seems like they keep from cracking if they heat up as the water does. Once the water started boiling, I set a timer for 7 minutes. When the timer goes off, take off the heat, dump out the hot water and put the eggs in an ice bath. Todd used all the ice the night before, so I had to use an ice pack. It worked awesomely! Haha.



While the eggs are cooling off, dice up your cucumber, tomatoes and onion. Just a side note, next time I will definitely used more of the red onion. I went with so little because I didn't want it to overpower the eggs, but in the end I think I used too little. Maybe up it to 2-3 tablespoons, if you like onions. Also, some people like to use celery in their egg salad. I DON'T! Its way too crunchy against the mush of eggs. I like the cucumbers because I think it gives just the right amount of crunch, and also makes it a little summery.


Once cool, peel your eggs. As you can see, mine suffered a little during this process.



Mash the crap out of them with a fork!



Add the mayo, mustard and creamy horseradish. You don't have to put horseradish in it, I like it because it gives it a little kick. If you don't use it, I would recommend using a little more mayo.
Stir it all together.



Add the cucumber and red onion, stir up. We'll add the tomatoes on top later. I don't put them in because they get all weird and fall apart.


Assembly! I put a leaf of butter lettuce on a slice of wheat bread, top with the egg salad, pile on the tomatoes, and sprinkle with salt, pepper, and paprika. Then top with another slice of wheat bread. Voila! Heavenly. The best part is that this made two heaping sandwiches and I still have some leftover for breakfast in the morning!!!

2 comments:

  1. Looks delish! I love butter lettuce too....thanks for stopping by my blog!

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  2. Dude, there is this wasabi mayo at the grocery store that I'm thinking of trying with this. Or maybe like a tuna salad sandwich? But I don't eat tuna anymore sooo idk lol.

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