Quote by Ping
CREAMY EGG SALAD
* I will post a picture next time I make this *
If you can find, or make, a high fibre white bread, that is what I recommend. Slap a few pieces of cello/head lettuce on too for some welcomed crunch.
Remember - the egg salad is the star of the sandwich.
Ingredients:
10 large eggs (try to use Certified Organic)
1/3 cup mayonnaise
1 1/2 tablespoons lemon juice (I like to add a wee bit more, but be careful not too much)
1 tablespoon Dijon mustard (whole grain, honey flavored preferred)
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 celery rib, chopped fine (use 2 or 3 for more crunch)
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh parsley
Instructions:
Combine 4+ cups COLD water and 4 cups ice cubes in large bowl; set aside to chill water.
Place eggs in large saucepan, cover with 1 inch water, and bring to boil over high heat.
IMMEDIATELY remove pan from heat, cover, and let stand 8 minutes.
(slightly under cooking eggs makes for creamier yolks)
Pour out water gently then shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool for 5 minutes to prevent over cooking.
Peel eggs and halve lengthwise. Transfer yolks to large bowl. Using a large spoon or potato masher, mash yolks with mayonnaise, lemon juice, mustard, salt, and pepper.
Whisk mixture until smooth, then set aside.
Chop whites into ¼" pieces. Fold whites, celery, chives, and parsley into yolk mixture and refrigerate for minimum 30 minutes to chill and blend flavors.
If desired, season with salt and pepper.
Making this for my son's school lunch this week. Thanks again, G.
