Eggs make me smile.
They have got it all.
When soft-boiled they are silky and sexy,
when poached they are smooth and dressed up,
but when hard boiled they become prepared and ready.
Like a woman with a soft white coat that is hiding her sunshine yellow dress underneath she makes her appearance at the symphony. She is prepared and ready yet while mingling she manages to stand out in the crowd.
Like the woman at the symphony this Egg Salad not only mingles with vegetables, herbs, dressings, and spices but it stands out from the crowd.
It is the end of Egg Salad week and the symphony is over but the good news is you can make this salad anytime and even mix and match the vegetables. I found the recipe originally in this Vegetarian Sandwich book while living in North Carolina but it has since been adapted for what's in my vegetable drawer. It's amazing how this little white protein bomb we call an Egg has become so inspiring.
Not only is it adaptable to vegetables but also what you decide to eat it with. If I have bread I might do that but if I want an extra crunch I do crackers. My favorite being the Ryvita Rye Cracker, although my picture above shows the Wasa Cracker. Either way you can't go wrong and to dress it up I love to add some fresh tomato and sprouts or watercress.
Also it makes great tea sandwiches when you decide to have the ladies over...
Leaving you with some great tips on making Hard Boiled Eggs because after all you have to get those right first!
- 6 hard boiled eggs
- 1 red bell pepper diced
- 1 carrot diced
- 1 celery stick diced
- 1 tablespoon red onion or scallions diced
- 1 garlic clove minced
- 4 tablespoons greek yogurt or mayonnaise
- 2 teaspoons dijon mustard
- 4 teaspoons chopped fresh dill
- 2 teaspoons fresh lemon juice
- salt and pepper to taste
- 1 tomato sliced (optional)
- sprouts (optional)
- 1 teaspoon capers drained and rinsed (optional)
Hard Boil 6 eggs. After cooling peel and place in bowl. See this video on how to make the perfect hard boiled eggs. Mash eggs in a bowl with a pastry cutter or fork if you don't have a pastry cutter.
Chop up all of the vegetables and mix with hard boiled eggs using pastry cutter or fork. Add yogurt or mayo, mustard,lemon juice, dill, and mix together. Add salt and pepper to taste.
Spread egg salad on bread or crackers and place tomato and sprouts on top.
- Do not use fresh eggs to hard boil, those are best for poached
- To avoid the famous "green ring" around the yolk make sure to cool the eggs in an ice bath after cooking
- Mark an "H" with your sharpie on the hard-boiled eggs and put them back in the egg container if you want to make the egg salad later.
Do you have any vegetarian sandwiches you love? Please share in the comments below. Questions about what other vegetable to add to your Egg Salad feel free to ask or share below!