Feeling Eggcellent

For whatever reason a craving for a good egg salad sandwich began to eat away at me last week. Like I do whenever I get a craving out of the blue, I made sure I hadn’t forgotten to take my multivitamins and I tried to ignore it. But each day passed and the craving got stronger and stronger.

The trouble was, I hadn’t made egg salad in years. In fact, I was very likely in college the last time I made myself an egg salad sandwich. I’ve had a few egg salad sandwiches over the years made by other people or store prepared *shudder* but this is such a personal preference food-stuff that I knew making my own was the only option.

This craving was for real and it wasn’t for chocolate or pop or anything sugary so eventually I talked myself into it. I found myself at the grocery store late at night to procure the missing ingredients.

I asked my cooking expert pal Stephanie if she had a favourite go-to egg salad recipe but she didn’t have anything at the ready so I did a quick bit of research to find out what people were putting into their egg salad for flavour (the basic ingredients are obvious and pretty much deducible if you’ve ever eater egg salad before).
So off to the store I went to procure a few things.

I ended up using:

6 hard boiled eggs
1/2 cup of mayo
1-2 caps of dijon mustard
1 teaspoon of paprika
1/2 cup of chopped spring onions
5 turns of the black pepper mill.

Pretty simple recipe! There are a few other tastes that I considered adding in such as chopped pickles or red pepper flakes but I figured that my craving was for a more familiar blend.

I hard boiled the half dozen eggs and set them to cool before peeling. I then chopped them up in my handy little Kitchenaid 3.5 Cup Food Chopper (seriously I love this little guy). After chopping the eggs I transferred to a bowl and folded in the mayo and mustard. The paprika, black pepper, and onions went in last and were folded until evenly blended.

My intention was to make a sandwich for work the next day and that’s just what I did. I placed saran over the top of the bowl and made my sandwich in the morning before work, not before dipping a few crackers in to try it out. Delish!

It’s important to remember that if you plan to let this kind of thing sit in the fridge overnight that some of your ‘to taste’ ingredients will taste a bit stronger after sitting; this was the case with the onions so if you don’t enjoy spring onions you may want to use less, none at all, or mix them in just before consuming. White onions would likely be too potent for this so I probably wouldn’t substitute.

Of course egg salad sandwiches are served at just about every gathering, tea party, bridal or baby shower, or office conference I’ve been to so I am certain that everyone out there (and their brother) knows how to make this comfort food. That said, for whatever reason this craving crept up on me hard and I couldn’t resist. Now that I’ve been satiated I can move on with my life and cracking egg puns.

Thanks for reading. If there’s a comfort food or favorite dish that you indulge in once-in-a-blue-moon and you would like to share with me, please do!