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.
Ingredients
- 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
Instructions
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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.
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Adjust mayo if needed, add a tiny bit at a time until you get it to the desired wetness.
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Softly stir in the remaining ingredients and season with salt, pepper, and paprika to taste.
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Serve on bread of your choice or simply eat "protein" style
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