Egg Salad is either one of those love-it or hate-it foods. For those of us in the love-it camp, there is also an element of craving it. I don't want an egg salad sandwich every day or even every week, but once in a while, a very good egg salad sandwich is really sublime. I often find those times to be when I am home alone with the afternoon stretching out before me. I indulge in the process of making the sandwich exactly to my liking and then enjoying it on my own. It is very easy to make in small or large quantities, but since I can't imagine that it keeps well, it is a great thing to make for one. Cooking and eating just for yourself is one of those simple pleasures in life, so feel free to substitute anything you like: relish, whole grain mustard, chopped pickles. Go nuts. Not caring for any one's preferences but your own is not how most of us live our lives, but for just one afternoon, with this sandwich, we can!
2 green onions
1 Tbs. mayo
1 Tbs. Dijon mustard
salt and pepper
bread and arugula (for making the sandwich)
1. My trick for hard boiled eggs (that I've taken from Nigella) is to put the eggs in a pot of cold water and bring the water to a boil over high heat. Let boil for 1 minute and turn off the heat. Let the eggs sit in the hot water for 5 minutes and remove. Perfect every time.
One Year Ago: Spicy Peach Sauce
Two Years Ago: Pickled Radishes