Summer is upon us. I’m giving myself permission to publish nothing but recipes containing the word “salad” from now until October!!! I
probably won’t, but today, with the temperature currently hovering about 106°, it’s tempting. Salad is a cool word. It doesn’t have the same heavy, sweat-on-your-neck connotations as, say, casserole. I don’t know about you, but I felt infinitely more sweaty (sweatier?) typing “casserole” than I did typing “salad.” Even in my climatically controlled office space.
On top of that, last weekend I was out of yogurt but didn’t feel like succumbing to peanut butter and jelly for lunch. I did have, fortuitously, a couple of hard-boiled eggs. The rest, as they say, is history.
Egg salad is one of those catch as catch can kind of foods. You make of it what you will with whatever ingredients you can gather from the fridge. There are no rules. If it sounds good, add it. It’s summer. It’s hot outside (at least here in the desert southwest). Throw caution to the 106° wind. Enjoy!
Simple Egg Salad Sandwiches (recipe adapted from Eat, Live, Run)
- 4 eggs, hard-boiled
- 2 Tbsp mayonnaise (I used reduced fat mayo with olive oil)
- 1 tsp red wine vinegar
- 2 tsp stone ground mustard
- 1 stalk celery, rinsed, trimmed, and diced
- salt and pepper to taste
Mash eggs with a fork and add remaining ingredients. Chill in fridge or spread on whole grain bread with sliced onion and lettuce. Enjoy!
Cook’s Notes: I halved the recipe because I only wanted a half sandwich and gave the other half to the husband. The recipe, as written, makes enough for two sandwiches. Increase ingredients accordingly depending on how many mouths you need to feed or how much you want left over for tomorrow’s lunch.