Day 2 of this year's Hunger Challenge, I turned the the almighty egg for quick & affordable meals that would get me through the day. Those of you who read PGEW regularly know that I've had a long-standing affair with eggs for many reasons, one of the main ones being their incredible value. From the regular scrambled or sunny side up versions, to more complex things like omelettes, frittatas and beyond, there's a lot you can do with eggs without having to go completely broke.
Oddly enough, in the three years I've been writing this blog, I have yet to post a recipe for one of my favorite egg concoctions: egg salad. I'm not sure why, as it's an easy-to-make, affordable dish that brings back fond childhood memories (and you all know I've been on my reverting-to-childhood kick recently). And because I make my own mayo from scratch & add enough flavoring, it's not the usual bland egg salad so many folks have fallen victim to. I guess I just figured it was too simple and not something you guys would want to read about.
That is, until I saw the feedback from yesterday's blog post about Day 2.
Had I known folks would love the looks of this simple little sandwich (which I snapped a picture of with my phone at work, lol), I would have bothered to take a proper photo & shown off my homemade mayo, too! But since I know some of you want to make this right away, I won't make you wait forever.
For now, here's the recipe for my version of an egg salad sandwich: easy, yet reminiscent of perfectly prepared deviled eggs. To keep things simple, I've decided to save the recipe for the homemade mayonnaise for a separate post because it's just that good (it's my grandma's recipe; how could it be anything BUT amazing?). But for Hunger Challenge purposes, please note that using jarred mayonnaise will definitely increase the cost of this sandwich, so if you can spare the eggs & oil to make your own, you'll be much better off! Let's check out the recipe.
Deviled Egg Salad Sandwich (makes 1 sandwich; total cost per sandwich: $1.25)
2 large hard boiled eggs*, peeled & coarsely chopped
1 T mayonnaise
1/2 - 1 t mustard (yellow or Dijon both work great)
Salt & pepper to taste**
2 slices of bread
1-2 leaves of lettuce
1 small tomato, sliced
1. In a small bowl, mash the eggs together***. Add the mayonnaise, mustard, salt & pepper, and mix until thoroughly combined. Check for flavoring and adjust with more mayonnaise, salt or pepper, according to your personal tastes.
2. Assemble your sandwiches by scraping a tiny amount of mayonnaise on each slice of bread. Load up one slice with the egg salad mixture and layer the lettuce & tomatoes on the other slice. Put the two together, grab a napkin, and enjoy!
* For those of you who have trouble making the perfect hard boiled egg, check out Elise's fool-proof method on Simply Recipes. If I didn't already have my own method down, I would totally use this one!
** For truly awesome flavor (and if you're not on the Hunger Challenge), swap out the regular salt for some garlic salt. The difference is phenomenal!
*** (Final note, I promise) If you want to lighten things up a bit without completely going yolk-free, use one of the hard boiled eggs and just the egg white of the second egg. Save the other hard boiled yolk as a tasty little salad topper for a later meal.