Do you ever just really crave eggs? More specifically, hard boiled eggs?? Even more specifically, egg salad??? Well, I do…and tonight I did. I just couldn’t wait to get my hands on a big ol’ egg salad sandwich. I thought about this sandwich for hours. I decided to see what I could find on allrecipes to make my egg salad a bit snazzier. I found several recipes that had some good add-ins to your standard egg salad, and picked the ingredients that sounded best to me. This sandwich was fantastic, I highly recommend it on toasted wheat bread with some fresh baby spinach. This recipe should make 3 or 4 sandwiches (maybe more, depending on how thick you put that egg salad on and how big your bread is).
|I think a lot of foods are not very photogenic|
(and also, I'm not a very good food photographer)
I have to be honest with you about this recipe, besides the 4 eggs and 1 avocado, I did not measure a single other ingredient. So I really have no clue how much of what went into this. I tried to do some guesstimating here based on other recipes and what I think I did. Also, I didn’t mash in my avocado, I just stirred in the cubes (but mashing seems like a good idea).
Oh, and just in case you have a hard time getting your hard-boiled eggs just right, try our friend Erin’s instructions at Chopstitch. This is how I make my eggs and they always turn out just right!
4 hard-boiled eggs
1 large avocado – peeled, pitted & cubed
¼ cup mayonnaise
1 tbsp mustard
1 tbsp finely diced onion
½ tsp paprika
1 ½ tsp horseradish (or more…or less…as hot as you like it)
salt & pepper to taste
baby spinach (optional)
|Everything is better with baby dills.|
1) Mash eggs in a mixing bowl with a fork. Stir in all the rest of the ingredients with fork, and gently mash until blended. Slap your egg salad on two slices of bread with spinach.