This post is more of a meal idea than it is an actual recipe. This is a Sunday afternoon favorite at our house. It's an easy way to make everyone happy. Eggs have been comparatively cheap in all of the Thanksgiving sales, so we made up a batch this week.
Although some people like to keep their egg salad as little more than eggs and salad dressing or mayonnaise, we really like to put the salad in our egg salad sandwiches. Although we generally fall in the mayonnaise camp on the big mayonnaise vs. Miracle Whip debate (see here), this is one recipe that is really better with whipped salad dressing--the tanginess and sweetness are a great complement to the more neutral flavor of the eggs. So pick and choose from the ingredient possibilities below; we usually use the ones we happen to have on hand.
Also, we usually try to find fancy breads to complement our specialty sandwiches. But in this case I have to say that there's nothing like plain, white wonder-type bread from the grocery store.
Egg Salad Sandwiches
5-6 hard boiled eggs, peeled and diced
Choose from the following ingredients. Use 1-2 tablespoons of each and dice them small.
Celery
Yellow, red or green onions
pickles or relish (we especially like bread and butter pickles)
olives
Dressing:
1/4 cup Miracle Whip (use mayonnaise if you must, but you'll be missing out)
1-2 teaspoons yellow mustard
1 teaspoon pickle juice or cider vinegar
1/8 teaspoon celery seed
salt and pepper to taste
Thoroughly mix dressing ingredients. Add to salad ingredients and stir until coated. Spread on white, sliced bread. Serves about 8.
I love egg salad! I'm going to try some of your variations. Olives sound good to me, for example. And maybe a little celery or onion. I'll also try some of those other secret ingredients in the "sauce." By the way, I already use Miracle Whip, so you don't need to persuade me. And I agree that white bread often tastes best with egg salad sandwiches.
ReplyDeleteHey, Kip, Happy Thanksgiving. Also, do you have a favorite peanut butter cookie recipe? I have had a hard time finding one that doesn't taste like hockey pucks. If you have one, I'd love it if you could post it on your blog so I can try it out. By the way, I'll probably try one of your pecan pies tomorrow.
ReplyDeleteHappy Thanksgiving to you, too, Kathy! I'll post a peanut butter cookie recipe in the next day or two. It's a Clark family recipe. I think it's pretty flavorful. It definitely beats a hockey puck ;-) . My only wish is that there were a bit more to it as far as texture goes. With some exceptions in either direction, I generally like a cookie that is crispy on the outside and softer in the middle. My peanut butter cookie recipe is probably either one or the other. Soft with a shorter baking time or crisper with a longer baking time. But I don't know that I get the combo I like. Anyway, give it a try and let me know what you think. It's the recipe I've used for years.
ReplyDeleteI finally got around to trying your egg salad suggestions. Very good! I added celery, green onion, chopped olives, pickle relish, pickle juice and mustard. I liked the different textures. Egg salad will never be the same again. By the way, I enjoy egg salad on white bread, too, but since I don't buy white bread on a regular basis anymore, I've found that Grandma Sycamore's Sunflower & Honey Bread works great for me.
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