los angeles guest suites

 

pom couscous

pom steak

Got Easter Egg-Hunt Leftovers? Make Egg Salad Sandwiches.

by Susan Russo
Print Email

egg salad1Looking for ways to use up Easter egg-hunt leftovers? Make an egg salad sandwich. Actually, make several egg salad sandwiches, one for each day this week, because today marks the start of National Egg Salad Week in the U.S. Yup. We love egg salad so much that we devote an entire week in its honor.

Our love for egg salad sandwiches runs deep, all the way to 1896. That's when one of the earliest printed recipes for a sandwich made with egg salad appeared in The Original Boston Cooking-School Cook Book, written by Fannie Merritt Farmer. Then with the introduction of sliced soft white bread in the 1930s, egg salad sandwiches became a brown-bag lunch staple as well as a common item at delis, diners, and cafeterias.

It's no surprise that the majority of egg salad sandwiches are eaten after Easter when many people are looking for tasty ways to use up Easter egg-hunt leftovers. While there are various ways to make egg salad, I favor grandma's fuss-free version: tangy, sweet, and creamy.

Don't fret if you don't have any leftover Easter eggs this week. May is National Egg Salad month. I know. As if a whole week in April weren't enough.

Egg Salad Sandwich
Makes 2

4 eggs
1/4 cup mayo
1/2 teaspoon Dijon mustard
2 teaspoons sweet pickle relish
2 thinly sliced scallions
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices toasted white, whole wheat, or sourdough bread

1. Place eggs in a large saucepan and fill with enough water to cover by 2 to 3 inches. Bring water to a rolling boil and cook eggs 2 minutes. Remove from heat and let stand 5 minutes. Drain and cool eggs in a bath of cold water for 10 minutes. Peel eggs and let cool to room temperature. In a medium bowl, mash eggs with either a fork or a potato masher.

2. In a separate small bowl, mix mayo, mustard, relish, scallions, salt, and pepper. Pour over mashed eggs. Stir until combined. Refrigerate at least 3 hours before using.

3. Divide egg salad evenly between two slices of toasted bread. Close sandwiches, slice in half on the diagonal, and serve.

Variation:
California Egg Salad Sandwich: Add slices of fresh avocado, watercress, and pea shoots and serve on multigrain or sourdough bread.


Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of  Recipes Every Man Should KnowCookbook Review: Parents Need to Eat Too and The Encyclopedia of SandwichesCookbook Review: Parents Need to Eat Too.

Comments   

 
0 #1 David Latt 2012-04-10 22:57
A great article. What a perfect reuse of Easter eggs. I would add only one ingredient: crispy bacon bits.
Quote
 

Add comment


Security code
Refresh

Restaurant News

St. James Gate
Mid-Atlantic
by Carolyn Foster Segal

st.james.jpgTo reach the St. James Gate of Bethlehem, PA, you must thread your way through what seems like one of the last circles of Dante’s inferno: the lights and sounds of the casino are overwhelming....

Read more...
The Ledford House - Mendocino, CA
Northern California
by Amy Ephron

ledford-logo-new.jpgWhat if your favorite restaurant was in the same state you were in but it was 9 hours away???

We really couldn’t take a vacation this summer but we did run off for a week-end to Mendocino (don’t...

Read more...
Fairstead Kitchen: Supper, Libations & Late Night in Brookline, MA
Boston
by Kitty Kaufman

fairsteadintAndrew Foster and Steve Bowman dish contemporary American at Fairsted Kitchen in Brookline. It's a young vibe with a busy bar and communal tables so be ready to party. Why not? Even I have given...

Read more...
Kogi
Los Angeles
by Jo Stougaard

kogitruck.jpgThe Kogi Taco Truck made me miss being in my twenties. Especially over the last couple of months, since I started following their Twitter updates on my cell phone. Late at night I’d be in bed...

Read more...