On my quest to be more open to new foods, I amazed myself. Thoroughly. I (of sound mind and free will) made and ate an egg salad sandwich. Let me tell you – this was nothing short of a miracle. I grew up surrounded by gloppy, sloppy sandwiches filled with more mayo than meat – and I refused to eat each and every one of them. I down right detest mayo. It’s the weirdest substance, looking like a semi congealed pile of phlegm. It jiggles, it smells weird and it tastes just as disgusting as it looks.
But I wanted to try eating a hard boiled egg in sandwich form. So I took it upon myself to change the texture and taste of the ever present egg salad. What I came up with was something chunky, a tad creamy and it sure as hell wasn’t my mother’s egg salad. (Even after I typed that, I don’t really think I can remember my mom ever making or eating an egg salad sandwich. So maybe I would be more accurate in saying “it sure as hell wasn’t my father’s egg salad.” I digress).
This one is for all of you fellow mayo haters out there. Solidarity.
Angie’s Egg Salad
4 hard boiled eggs
1 1/2 Tbsp plain yogurt (or mayo if you’re into the stuff)
1 tsp dijon mustard
2 small green onions – the green parts only
1/4 tsp minced garlic (I use a grater and it works out to be about 1/4 of a clove of grated garlic)
salt & pepper to taste
Put 4 eggs into a small pot and over them with cold water and a handful of salt. Put the pot over maximum heat and bring it to a full rolling boil. Let it boil away for 1 minute and then take the pot off of the heat and cover it with a lid. Let the eggs rest in the hot water for 5-7 minutes. Drain the hot water & run cold water over the eggs until they’re nice and cool. Shell & chop the eggs into nice bite sized pieces (don’t chop them too small or you’ll end up with smushy egg salad).
In a small bowl, combine the yogurt, dijon, green onions, garlic and some salt & pepper. Add the chopped egg and mix gently but well. Test the seasoning, adding more salt & pepper if necessary. Spread the egg salad out onto four pieces of bread and enjoy. Oh – it’s also good on whole wheat crackers.