Wednesday, April 8, 2009

Open-face Egg Salad Sandwiches


Here is the last hard-boiled egg recipe I have for you. Somewhat of a classic, but served open-face to give the illusion that it is fancy.

I remember making egg salad sandwiches all the time when I was growing up. My family LOVED them. I had this very complicated recipe I developed. Eggs, mayo, salt and pepper. Although it was that simple, I wouldn't tell what I put in it. I like to do things like that.

This recipe has a little more than my secret teenager recipe. A few veggies to give it a little crunch and color and some white wine vinegar because I love white wine vinegar.



Real quick, before I finish up, just wanted to write down how to hard-boil eggs. Some might not know how and I am about to be their genius.

Take all the eggs you want to boil and gently put them in a single layer in a big pot. Add enough water to just cover the eggs. Set the pot on the burner, put on the lid and set the heat to high. Once the eggs are bouncing around and the water is boiling, turn off the heat, keep the lid on and remove the pot from the burner. Leave the lid on for 30-40 minutes. You can do longer if you are busy and have to let them sit.

Remove them from the water. You can store them in the fridge. Use the same egg carton they were in before their insides were solidified. But be aware that your fridge is going to smell like a small animal died inside of it. If you aren't interested in an egg-smelling fridge, keep the eggs in an air-tight container.

Also, hard-boiled eggs can keep in the fridge for about a week. They make a great snack thanks to the fact they're packed with protein and they are cheap.



6 hard-boiled eggs, peeled
1/4 cup mayonnaise
1/4 cup minced red bell pepper (about 1/4 of a red bell)
1/4 cup minced red onion (about 1/8 of a red onion)
1 tsp white wine vinegar
1/2 tsp lemon juice
1/4 tsp ground pepper
1/2 tsp kosher salt
1 tsp garlic salt
A few leaves of romaine or red leaf lettuce

Put the eggs in a medium bowl and squish them with your hands (your kids would love to help with this one). Once the eggs are crumbly, add the mayo, red bell pepper, red onion, white wine vinegar, lemon juice, ground pepper, kosher salt and garlic salt. Mix well and serve on toasted bread with romaine or red leaf lettuce.

Yields 4 servings.

4 comments:

{erica} said...

We always toast our bread when eating egg salad sandwiches. I prefer mine on toasted 12 grain (the crunchy bits = yum!). Bret loves to add a few slices of lightly salt tomatoes....

Apples and Butter said...

I am a straight mayo, eggs, salt and pepper girl myself, but your sandwich looks delicious so I may have to try it with veggies!

Ingrid said...

You ARE a genius! Never knew how and so I never made them. Sad because the kids like them especially in their salads.
~ingrid

ljkc said...

I am making this RIGHT NOW (3 months later, lol)...

xo