I’m a fan of egg salad sandwiches. If your not a fan of egg salad then get with the program and become one. What do you think you are you going to do the next time you are in a tea room in the south? This recipe will get you on board. It is super easy and very tasty.
1/3 cup mayo (more if you want a creamier salad)
juice from half a lemon
1/2 Tbs. Dijon mustard
1 celery rib, chopped fine (I also like to include the leaves)
1 Tbs. finely chopped chives
1 Tbs. finely chopped fresh parsley
Salt & Pepper to taste
1)Place eggs in pot and cover with water. Bring to a rolling boil. Remove from heat, cover and let stand for 8 minutes. Meanwhile, fill a bowl with ice cubes and water. When 8 minutes is up, pour off water, shake pan to crack eggs and place eggs in ice water. While eggs are cooling chop the celery, chives and parsley and put into a medium bowl.
Wheat Thins have nothing to do with this recipe. Just something to snack on while putting this all together.
2) Once eggs have cooled (about 5 minutes), peel and halve lengthwise. Transfer yolks to a smallish bowl. Using a fork, mash the yolks and mix in the mayo, mustard, lemon juice, salt & pepper.
3) Coarsely chop whites and combine them in the bowl w/ the veggies. Fold in the yolk mixture. Season again w/ salt & pepper to taste.
Sometimes I add a couple dashes of Tabasco.
Today I topped my sandwiches with bacon because everything is better with bacon.
Here’s the great thing about this recipe. If you need to make deviled eggs (Easter is quickly approaching so I assume everyone out there is tasked with bringing a plate of deviled eggs to a brunch) you are set. Note: if you are going to make deviled eggs use at least 6 eggs.
Repeat steps 1 & 2.
Fold yolk mixture into celery, chives and parsley. Other possible additions to this mixture are capers OR diced pimentos.
Use a tablespoon to scoop the mixture back into the halved eggs.
It is traditional to sprinkle paprika on top