I can't stop eating egg salad sandwiches lately. I ate one for dinner Monday and Tuesday night, and I'm about to eat one for lunch. So, I thought I would tell you about it. I like my egg salad heavy on the mustard and dill, light on the yolk and mayo. I've always had a bit of an aversion to egg yolk, but I like it in small portions in my egg salad.
Recipe
- 3 hard boiled eggs
- 1 tablespoon light mayo
- 1-2 teaspoons yellow mustard
- 1 teaspoon dijon mustard
- several sprigs of chopped fresh dill (or 1/2 teaspoon dried dill)
- S&P
To boil the eggs, place them in a pot filled with water (water should go over the eggs about an inch). Bring to a boil, cover, and remove from heat. Let stand for about 10 minutes, then transfer the eggs to an ice bath for a few minutes (this ensures the yolks are bright yellow). When they are cool enough to handle, peel the eggs and slice in half. I use two egg whites, and one whole egg. You can do whatever your preference is, but I don't like a lot of yolk. Plus, it lightens it up a bit. Slice the egg whites and yolk, and place them in a bowl. Sprinkle with plenty of S&P. Mix in the mayo, mustards, and dill. Toast two pieces of multi-grain or wheat bread, top with sliced pickles and warm egg salad. If you are looking for a new easy weeknight meal, I highly recommend you throw this into the rotation.
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