When it comes to Egg Salad Sandwiches - I thought I had that “recipe” nailed down, no problem. This filling however, was memorable. My throw-it-together version has always been loaded with too much dressing - while this has a mere 1/3 cup for TEN eggs. How? By mashing the yolks first before adding everything else - along with a “secret ingredient”.
Now that Summer is officially making an appearance around here, it’s safe to say that “Sandwich Season” is on our doorstep. With Easter in the rear-view mirror - most of us have plenty of hard boiled eggs hanging around. It’s a good time to try your hand at a “new’ egg salad filling.
I found this in the April/May 2011 Cook’s Country magazine. I enjoy how they analyze every day stand-by recipes and improve them. It’s amazing how creamy and moist this egg salad turns out - with such a small amount of mayo. The dijon mustard and lemon juice gives it just enough kick to get your attention. And I had never thought of adding fresh chives & parsley...
This is certainly not pasty - as many egg salad fillings tend to be with chunks of chalky yolk mixed in with the whites. Here the yolks become part of the melt-in-your-mouth dressing. This was fabulous!
I’ll be posting the recipe for the Bread Cones next - along with a great Cranberry Pecan Chicken Salad that is fun to fill them with as well.
For the recipe & detailed instructions - go to: