Friday, April 6, 2012

Egg Salad Sandwiches

Here is a classic Egg Salad recipe to help you use all those hard boiled eggs you will have after Easter Sunday. Wishing you and your family a blessed Easter.


There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightening and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead men. The angel said to the women, "Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said. Come and see the place where he lay. Then go quickly and tell his disciples. He has risen from the dead and is going ahead of you into Galilee. There you will see him. Now I have told you."  Matthew 28:2-7. (NIV)


He is risen, He is risen indeed!




Egg Salad 
6 Hard boiled eggs ~ Check out the bottom of the post for how I cook my eggs
1/4  cup celery, chopped really fine (so my kids don't see it!)
2  tablespoons onion, chopped really fine (same reason as above!)
1/3 cup mayo, light or regular
2  teaspoons yellow or Dijon mustard
1  teaspoon lemon juice
1/2  teaspoon Worcestershire Sauce (my secret ingredient!)
2  teaspoons fresh Italian Parsley, chopped
1/2  teaspoon Dill
1/4  teaspoon salt
1/4  teaspoon pepper


Dice the eggs into small cubes and place in a medium bowl. Add the rest of the ingredients and stir gently to combine. We like to serve our egg salad on toasted bread or hamburger buns.


Cooking Hard Boiled Eggs ~ Place your eggs in the bottom of a saucepan. Make sure they are in a single layer. Cover the eggs with cold water by about an inch or so. Turn to burner to high and bring to a rapid boil. Immediately cover the pot and turn the burner off. Leave the saucepan on the hot burner for exactly 10 minutes. After 10 minutes immediately plunge the eggs in a bowl of ice water and let cool. I have used this method for several years and they always come out perfectly, no green rings around the yoke!
I have an electric range, if you have gas, turn burner off and let sit covered about 12 minutes.


Enjoy!


Kim

8 comments:

  1. I swear I was gawking at your picture! I have been crazy over egg salad these days! these just gave me an idea!

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    1. Thanks Jesica! So happy you stopped by! I just went and checked out your blog, we are your newest followers. Your Ham, Cheese and Herb rolls look divine. Not to mention that Brownie Layer Cake...oh my! Looking forward to following you. ~Kim

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  2. Oh wow, this recipe is making my drool. I love egg salad sammies and am patiently awaiting my mustard cress to grow in order to add it to sammies. I usually add turmeric to my egg salad. Have saved this for another day, thanks.

    BTW You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

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  3. Oh how I LOOOOVE egg salad - this looks so tasty! Your photos are sooo beautiful too. WOW! Check out my special egg salad recipe using cream cheese. It's amazing - http://www.thebetterbaker.blogspot.com/2010/03/special-egg-salad-cooking-eggs-info.html
    Have a terrific Thursday Friend.

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    1. Thanks Marsha! I will definitely check out your egg salad. I LOVE cream cheese (my whole family does) and think that would be a wonderful addition! You have a great day also!

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  4. nice posting.. thanks for sharing.

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  5. Egg Salad is a fave at my house. I never would have thought to add worcestershire...I have to try it!

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