Do you like eggs? I love eggs! I've always loved them. As an adult I grew to love eggs all the more once I began cooking. Eggs are just so versatile, and it's great that they can be a breakfast, lunch and dinner food. And, there are so many ways to prepare them. I have many favorites since I do love 'em, even plain ole scrambled or boiled eggs. I mean those are just so easy! And. if you're looking for a good source of protein, they provide about 6 grams per egg, and vitamins, and omega 3's, too I prefer the Egg-lands Best Eggs, because they are 'the best' if you ask me, so I think they are worth paying a little extra for them.
I have a favorite recipe that I like to prepare often for my lunch, using eggs. My 'Deviled' Egg Salad, it's delicious and so easy, it barely even calls for a recipe. Using boiled eggs and a few other ingredients. It's so simple to prepare and quickly comes together in only minutes. Which is perfect for summer. But it's good anytime, and even for dinner if you fancy that!
I like it best on a fresh, soft honey-wheat bread, it makes for a tasty sandwich. But, it's also good on crackers, I've found myself out of bread before and then it was ...Ritz to the rescue! Plan 'B' leads to new discoveries sometimes! Don't you find that to be true, too? Watching your carbs?...my 'Deviled' Egg Salad works well for lettuce wraps. I've put it on leaf lettuce before, and enjoyed that as well! And, I've even had it on avocado halves.
I like it best on a fresh, soft honey-wheat bread, it makes for a tasty sandwich. But, it's also good on crackers, I've found myself out of bread before and then it was ...Ritz to the rescue! Plan 'B' leads to new discoveries sometimes! Don't you find that to be true, too? Watching your carbs?...my 'Deviled' Egg Salad works well for lettuce wraps. I've put it on leaf lettuce before, and enjoyed that as well! And, I've even had it on avocado halves.
For my 'Deviled' Egg Salad, I use boiled eggs that I smash *technical term* real well using a fork. This just works so well for me and I really like the consistency. I don't like big pieces of egg-white so I just keep pressing the fork tines/prongs through the egg until it is all about the same size pieces. To me, the egg-white and the yolk blend better this way. My ingredients are similar to deviled eggs (if you have ever made those), I use mayonnaise, sweet pickle relish, and it has to be Dijon-mustard!
Although I found a new mustard recently that I really, really like. Emeril's Kicked Up Horseradish-All Natural Mustard. I added it to my egg salad, and 'bam!' it made it all the better. Let me tell ya it kicked-up the flavor for sure!
If that's not your thing, I know some folks don't like spicy, or horseradish either. If you don't even like the Dijon mustard, regular yellow mustard will do just fine if you prefer that. I myself just prefer a spicy brown or Dijon mustard over regular yellow mustard most all of the time. Plus, you could get away with not using any mustard in the egg salad, it's an ingredient I have always used in mine!
If that's not your thing, I know some folks don't like spicy, or horseradish either. If you don't even like the Dijon mustard, regular yellow mustard will do just fine if you prefer that. I myself just prefer a spicy brown or Dijon mustard over regular yellow mustard most all of the time. Plus, you could get away with not using any mustard in the egg salad, it's an ingredient I have always used in mine!
I tend to do a two to one ratio with the mayo and mustard, two parts mayo, one part mustard. I also tend to eyeball the ingredients a lot of the time. Typically when making this it is just for me, so I'll use two large boiled eggs, two teaspoons mayo, one teaspoon mustard, and one teaspoon or more of sweet relish, salt & pepper. It's just that easy!
After getting everything all mixed-up well, a little taste test tells me I've got it right, if not a bit more of this, or that, will.
By this point I'm just about ready to enjoy myself a sandwich. A' Deviled' Egg Salad sandwich!
'Deviled' Egg Salad
(per each two eggs used)
Ingredients:
2 large eggs, boiled, finely chopped/diced
2 teaspoons mayonnaise
1 teaspoon dijon mustard
1 to 2 teaspoons sweet pickle relish
salt & pepper to taste
Directions:
Combine first four ingredients in a bowl and mix well. Season with salt and pepper to taste. To serve, spread, on bread between slices for a sandwich, or crackers, or lettuce leaves.
Egg salad is best when chilled in refrigerator before serving.
Can be made ahead and used later, or the next day.
Enjoy!...
