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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 2 |
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I love egg salad. It's great when you don't have a lot of ingredients on hand. You can scale this down and just use mustard, mayo, salt, and pepper if you prefer. To prepare more quickly, I boil the eggs the night before. It's a quick 5 or 10 minute lunch with a little advance preparation. I like this with a nice sourdough bread, but you decide. I like to eat this open-faced. Recipe courtesy of The Complete Idiot's Guide to Comfort Food. Ingredients:
4 eggs |
1/4 cup mayonnaise |
1 tablespoon dijon mustard |
1 stalk celery, chopped |
2 radishes, minced |
1 scallion, chopped |
1 tablespoon capers |
salt |
pepper |
4 slices sandwich bread |
Directions:
1. Place eggs in small saucepan and cover with water.
2. Bring to a boil over high heat for 5 minutes.
3. Turn off heat and let eggs since in hot water for 20 minutes.
4. Transfer to a bowl of ice water and chill for 10 minutes.
5. Peel the cooled eggs, chop them (an egg slicer makes this easier), and place in a large bowl.
6. Add the mayonnaise, mustard, celery, radishes, scallion, and capers.
7. Stir well to combine, then season with salt and pepper.
8. Divide egg salad evenly between 2 slices of bread.
9. Top each with a second slice of bread, cut on the diagonal, and serve.
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