Egg Salad Sandwich

A good egg salad sandwich is nothing to sneeze at. It’s simple, quick, and hits all of the right food notes to get you feeling like it was something substantial without really being so. I make this when it’s just me in the house with no one to impress.

Hard Boiled Eggs

Gourmet Magazine, recipe by Paul Grimes, December 2006

Put 2 eggs* into a 1-quart saucepan, then add enough cold water to cover by 1/2 inch. Bring water to a boil over high heat, then reduce heat to moderately high and cook eggs at a gentle boil, uncovered, 10 minutes. Pour off hot water. If using eggs right away, shake pan gently so eggs bump into one another (to crack shells). Run cold water into pot to stop cooking. Let eggs stand in cold water 15 minutes, adding more cold water or ice to keep water cold.

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Egg Salad Sandwich

Roughly chop boiled eggs (after peeled and cooled) and mix with 2 tablespoons mayonnaise or vegenaise. I like to add a pickle, diced to small cubes, to give it more dimension and texture. You can add sliced avocado or mashed great northern beans to add some fat and fiber. Tomatoes and light lettuce like Bibb go great with egg salad. Serve on whole grain bread or English muffin.

*I find 2 eggs will serve 1 person. If you want to make more eggs for later, hard boiled eggs will keep in the fridge for up to 5 days.

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