Carlo and I both love to eat eggs, so it is no surprise that we enjoy a good egg salad every now and again. If you want to kick up your egg salad a notch, be sure to use homemade mayo which really showcases the taste and texture of the hardboiled eggs. This egg salad recipe tastes perfect on lightly toasted bread with some fresh tomatoes. Or you could one up that combo by adding a slice or two of crisp bacon. This egg salad recipe makes enough for 4 servings at 62 cents each.
Egg Salad, from Mark Bittman’s How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
6 hardboiled eggs, peeled and diced
1/4 cup homemade mayo
1 tablespoon fresh squeezed lemon juice
3 tablespoons finely chopped pickles or cornichons
3 tablespoons fresh chopped dill
salt and freshly ground black pepper
Put all the ingredients in a big bowl and mix them together. Add more mayo as needed and season with salt and pepper to taste. This egg salad can be kept in the fridge for up to 2 days.
A delicious egg salad sandwich, but sadly lacking any bacon since we were out. We got the idea of bacon on egg salad sandwiches from Austin’s Thundercloud Subs, which serves the Office Favourite sub with egg salad, bacon and cheese–possibly the best sandwich ingredient trifecta!
