Tuesday, May 3, 2011

"Grown Up" Egg Salad

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:

1 comment:

  1. Mashing up the egg yolks before mixing?!? Brilliant. Just brilliant!