I love colouring eggs at Easter, but it can mean that you end up with an awful lot of hard boiled eggs to use up. This is one of my favourite recipes for doing that. It’s my Mom’s recipe, and her egg salad sandwiches were the stuff of legend in our family. They had just enough mayonnaise and lots of crunch, and if you were a kid my Mom would let you help slice the eggs with her very cool egg slicer.
I’d slice the eggs, and then Mom would chop them finely. I loved ‘helping’. When my son was old enough, Mom used to let him help her too – he loved it just as much as I used to. My Mom isn’t with us anymore, but every time I make her recipe I think of her – and even though everybody tells me my egg salad tastes just as good as hers, I can’t tell you how much I’d love to taste her egg salad one more time!
If you have leftover hard boiled eggs from Easter you don’t need me to tell you the best way to hard boil them, but if you are starting from scratch, may I suggest Rachel Ray’s foolproof method? You put the cold eggs in a saucepan with cold water, heat it up to a rolling boil, then turn off the heat and let the eggs sit for ten minutes. If you want an expert tutorial, just click here to see Rachael explain this foolproof method.
I know a lot of folks put onion in their egg salad, but my Mom was adamant that onions had no place in it (despite the fact she loved them in other things). I think my Mom was right because I really never have tasted any other egg salad as good as hers so I never put onion in mine either.
You can toast the bread for the sandwiches if you like, or use ordinary bread. Mom never did this, but sometimes I put a slice of good ham on the sandwich as well. It’s seriously yummy that way. You can also serve teaspoonfuls of the filling on crackers garnished with a thin slice of olive as hors d’hoeuvres. Those always disappear first at our cocktail parties!
To make four sandwiches you need:-
8 slices of your favourite bread, toasted if you like
6 large eggs (preferably free-range and/or organic) hard boiled, cooled and finely chopped
¼ cup finely chopped celery
¼ cup finely chopped red pepper
2 tablespoons mayonnaise
¼ teaspoon celery salt
½ teaspoon dried parsley
a couple of pinches of pepper
a couple of pinches of curry powder, to taste
lettuce, for garnish
Mix the eggs, celery , red pepper and mayonnaise together.. Add the celery salt, parsley, pepper and a pinch of curry powder. Taste and adjust seasoning.
Butter bread slices and make into sandwiches. Garnish with lettuce.
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