How To Make an Egg Salad Sandwich

Egg salad.  Yuck.  Sounds gross.  But guess what?  It’s not.  And I’m a pretty picky eater, so I should know.  It’s just good old-fashioned comfort food, plus it’s a great way to use up the leftover Easter eggs, especially the ones that got mangled when you peeled them.  Or that had a greenish yolk from overcooking.  Or that had a crack when you dyed them, so the whites turned out — not white.  You know what I’m talking about.  Turn them into egg salad, and nobody will know the difference.

It seems like there shouldn’t even need to be a tutorial for this, because it’s so easy.  But if you’ve never made it, then you don’t know how easy it is, do you?  That’s what this post is for.  Start by putting your peeled, rinsed, hard boiled eggs into a bowl.  One egg is enough for one sandwich, but if you want to really pile it on, use two eggs.  If you’re not sure how to boil your eggs, read all about it here

Mash it up with a fork.  Or dice it, or use a ricer, if you really feel like washing more dishes.  Me, I just mash it.

Now add some mayonnaise or Miracle Whip, whichever one floats your boat.  I’m not gonna get in the middle of that age-old argument. 

Now toss in a little pickle relish.  Notice how I’m not measuring anything?  Just put in however much looks good. 

This is a very basic egg salad.  If you want to dress it up you can add mustard, chopped celery, diced olives, dill weed, red pepper, even curry.  Experiment.  Have fun with it.

Now mix it all up, and give it a taste.  Like it? 

Spread it on some bread.  Whole-wheat might counteract some of that mayo.  Just sayin’.  And then comes the most important step:  lick the fork.

Voila!  Egg salad for one.  Garnish with Peeps on a bed of lettuce.  Enjoy!