Okay. So I am a geek. But then you knew that already right? Let me clarify. I am an *EGG Salad sandwich* geek. I love a good egg salad sandwich. Actually, I love ANY "_____ Salad Sandwich" You fill in the blank. Chicken, Tuna, Ham, Egg, Watermelon. Okay, so NOT watermelon although I have not actually tasted it in a sandwich so I could be surprised...
Basic Egg Salad
4 hard-boiled egg, chopped salt and pepper to taste
3 tablespoons mayonnaise
Toasted bread of your choice (with or without crust!)
1/4 cup minced celery, 2 tablespoons minced onion, and 2 tablespoons chili sauce.
1/4 cup cooked chopped chicken and 1 teaspoon curry powder.
1/2 cup minced ham and 2 teaspoons prepared mustard.
2 tablespoons minced pickles, 1 teaspoon prepared mustard, and 1 teaspoon minced onion.
1 tablespoon minced green bell pepper, 1 tablespoon chopped pimiento, and 1 teaspoon chili powder.
1/4 cup chopped green pepper, horseradish, bacon, chopped onions or chopped red onions.
Dried dill, fresh basil leaves, celery seed, olives, pimentos.
But this is good too!
6 hard-cooked eggs, peeled and chopped
1/2 cup finely chopped celery
1/4 cup chopped green pepper (optional)
2 tablespoons finely chopped green onion
1/3 cup mayonnaise
1/4 teaspoon salt
A dash of pepper
Mix all ingredients and spread on bread; makes 6 sandwiches. Yummy!
And if you decide to fix a vegetables too, here are 2 Spring time asparagus ideas!
2 tablespoons olive oil
1 tablespoon unsalted butter
4 shallots, cut crosswise into thin slices
Salt to taste 1 pound sugar snap peas, trimmed
1 pound asparagus, trimmed and cut diagonally into
3 pounds fresh fava beans , shelled, blanched in boiling water 1 minute, and outer shell removed or 1 pound frozen Fordhook lima beans, blanched and, if desired, skinned in same manner.
1 tablespoon finely chopped or grated lemon zest
2 teaspoons fresh lemon juice
In a large skillet heat 1 tablespoon olive oil and 1/2 teaspoon butter over moderately high heat until foam subsides and saute shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl. In fat remaining in skillet, saute snap peas with salt to taste, stirring occasionally, until crisp tender and add shallots. In another skillet, heat remaining oil and butter over moderately high heat until foam subsides and saute asparagus with salt to taste, stirring occasionally until crisp tender. Add fava beans and saute, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and saute, stirring until just heated through.
1/2 pound fresh asparagus, trimmed and cut into 2" pieces
4 plum tomatoes, cored and quartered
3 tablespoons pine nuts, toasted
2 cloves garlic, minced
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and pepper
In a large bowl combine the asparagus, tomatoes and pine nuts. In a small bowl blend together the garlic, vinegar, Dijon mustard and olive oil with a fork or whisk. Pour the dressing over the vegetables, season with salt and pepper and toss to coat.