Desperation…inspiration, sometimes they come from the same place.
I was about to give up and resort to a protein bar for nourishment when I caught a glimpse of my eggs. Eggs are usually what I ‘resort’ to when I need protein, nothing sounds really good, and I need to eat. Just as I decided it was going to be another ‘egg day’ I saw green onions and a thought was hatched…pun intended.
My egg salad, like my chicken salad, which I promise to make soon, has so many varieties that I rarely make it the same way twice. As I was looking to see what goodies I had lying around to toss in, I realized that I always start with a few same ingredients, regardless of what else I am throwing in the batch. What a perfect post, start with the basics.
The recipe that follows is for two hearty sandwiches or 4 thinner sandwiches. I like mine hearty. Double-triple as needed. I usually only make enough egg salad as needed for immediate consumption. I keep large or extra large (jumbo) eggs on hand. If you have only medium, eggs, use 8 eggs to make the two/four sandwiches. I also used light mayo in the recipe. I use light mayo when I make dishes of this kind because I am not tasting the mayo directly due to all the other ingredients, so why not save some fat and calories. I never use fat free mayo…some things are still sins in my book and that is one of them.
The hot dog relish, a mustard and pickle relish combo, can easily be substituted for using prepared yellow mustard and pickles of your choosing, either sweet or dill. I love both types of pickles in this dish, so it just depends on which craving I am satisfying, salty or sweet, as to which pickle/ relish I use. If I go with a sweet relish or pickle, I use the juice from sweet pickles, if dill, then dill pickle juice.
More often than not, I just eat the egg salad out of bowl or maybe with a few soda crackers, but rarely on bread. I chose to photograph this on bread because most of you are normal eaters who eat things of this nature on bread.
Simple Egg Salad Sandwiches
- 1/8 cup mayo?or to desired 'wetness'
- 1 tbsp hot dog relish (or 3/4 tbsp mustard &1 1/2 tsp chopped pickles or relish)
- 1 tsp pickle juice
- 1-2 small green onions; sliced thinly
- Salt , Pepper, and Paprika to taste
In a large bowl, add chopped eggs, mayo, and hot dog relish (mustard and pickles) mix lightly as to help eggs retain their shape and not become mush.
Adjust mayo if needed, add a tiny bit at a time until you get it to the desired wetness.
Softly stir in the remaining ingredients and season with salt, pepper, and paprika to taste.
Serve on bread of your choice or simply eat "protein" style