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Egg Salad Sammies

Egg Salad Sammies
Everyone in author Maria Sinskey's family appreciates a good egg salad sandwich, and it is her favorite way to use up a bunch of hard-cooked eggs. Her kids like to chop the eggs up in the bowl with two table knives and mush all the ingredients together. Then, when it is time to make the sandwiches, they mound the egg salad onto the bread. If your kids yuck at "green bits," you can leave out the optional herbs.

Ingredients:

  • 8 hard-cooked eggs, peeled
  • 1/4 cup mayonnaise
  • 1 Tbs. Dijon mustard
  • 1 Tbs. chopped fresh tarragon (optional)
  • 1 Tbs. chopped fresh chives (optional)
  • 2 tsp. chopped fresh dill (optional)
  • 1/4 cup thinly sliced celery
  • 1/2 tsp. kosher salt
  • Freshly ground pepper, to taste
  • 8 thin slices sourdough bread, toasted if desired
  • 8 small butter lettuce leaves

Directions:

The egg salad tastes better if it sits for a while before serving so, if possible, make it a few hours ahead of time and refrigerate it. Slice the eggs into a bowl. Then, using 2 table knives, scissor-cut them into smaller pieces. Add the mayonnaise, mustard, tarragon, chives, dill, celery, salt and a few grinds of pepper and mix to combine evenly.

To make each sandwich, top a slice of bread with about one-fourth of the egg salad and then with 2 lettuce leaves. Top with a second slice of bread and press down gently. Cut in half to serve. Makes 4 sandwiches.

Get Creative: Here are a few more ways to use up hard-cooked eggs:

To make deviled eggs: Peel 8 hard-cooked eggs, cut in half lengthwise and pop the yolks into a bowl. Cut all the measures for the egg salad in half, substituting cayenne pepper for the pepper, and add to the yolks. Mix together well. Using a teaspoon, stuff the mixture into the egg-white halves. Garnish with chopped fresh chives.

To make potato salad with eggs: Make your favorite oil-and-vinegar potato salad. Pass 2 peeled hard-cooked eggs through a medium-mesh sieve into the salad and mix well. The eggs will add richness to the salad.

To make a mound of Ella's fluffy eggs: Shred whole peeled hard-cooked eggs on the large holes of a box shredder-grater into a mound. Enjoy as is or sprinkle over roasted asparagus and drizzle with vinaigrette.

Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).