I came to a conclusion today - I don't make egg salad nearly often enough. It's one of those things that I'll eat willingly (even eagerly) when I'm out, but it almost never occurs to make it at home even though I always have all of the ingredients on hand.
Well, that's about to change. I whipped up this delicious egg salad for lunch today that definitely hit the spot. Here are our ingredients: hard-boiled eggs, onion, mayonnaise, dijon mustard, paprika and dried dill.
First, dice your eggs in a bowl. I prefer actual pieces of egg in my egg salad instead of mushed eggs. I just don't find the smooth variety very appealing.
Next, I diced up about a 1/4 of a small onion. I only added half in (so 1/8 of an onion) and it turned out to be the perfect amount.
Now, add in about 1 Tablespoon of mayonnaise (it's important not to overdo the mayo), 1 teaspoon of mustard and a sprinkling of dill and paprika.
Mix it all together (again, careful not to mush) and heap it onto your bread.
If you were going to go traditional here, you would use a soft white bread (think the Wonderbread of your youth), but we're pretty much exclusively a whole grain bread kind of family, so that's what I had on hand.
With the dill and paprika, this egg salad tasted anything but bland. It had all of the protein I needed to get me through a crazy day and an added bonus was that it cost less than $1 for all of the ingredients. With a pickle spear and a handful of chips, you can't beat a deal like that.
No comments:
Post a Comment