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Today was a bit of a lazy Saturday. I did go into work for a few hours this morning, but came home and just crashed. When Husband got home this afternoon, he mentioned egg salad and it sounded like a grand idea. I love a basic egg salad, just eggs, mayo & mustard, and I have a few favorite mix ins (shallots, fresh dill), but today I went all out and it ended up amazing! My favorite addition had to be the avocado (thanks Martha!), which is not only surprisingly delicious in this salad, but adds a little extra kick in the nutrition department too. I agree with Heidi from 101 cookbooks‘ sentiment – getting perfect hard boiled eggs is the most difficult part, but following her directions all of mine came out exactly as I wanted them. Next time I might try cutting out a few of the yolks, like dear old Martha recommends.

The Best Egg Salad Sandwich
adapted from 101 cookbooks

8 hard boiled eggs
1 stalk celery, diced
1/2 shallot, finely chopped
1 avocado, diced
2 tablespoons mayo
1 tablespoon dijon mustard
2 tablespoons chopped chives
2 tablespoons chopped fresh dill
Salt & freshly ground pepper
Lettuce
Bread

For perfect hard boiled eggs:
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking. (Mine sat in the ice bath a bit longer, more like 5-6 minutes and they were still perfect).

Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, dijon, avocado and a couple generous pinches of salt and pepper, then mash with a fork. Stir in the celery, shallots, dill and chives. Taste, and adjust the seasoning – adding more salt and pepper if needed. To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.

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When I’m feeling down or under the weather, I crave grilled cheese more often than anything. And much to my mother’s dismay, I usually make it with white bread and kraft singles. Always the perfect melty-ness. Mmm. But sometimes I want something a little fancier, a sandwich with a bit more going on. And these little pretties all sound delectable. Do you have a fancy grilled cheese you love?

clockwise from top left: Jalapeño Popper Grilled Cheese / Caprese Grilled Cheese /
Green Goddess Grilled CheeseGrilled Grilled Cheese / Grilled Mushroom Brie