I Heart Egg Salad Sandwiches

If you like egg salad sandwiches and I do, this is for you. Lately, I’ve seen that recipe sharing chain email land in my inbox at least twice a month. Do you know the one? Where you have to share a recipe, move your name to the #2 spot and send to all your friends. If it works, you should receive at least ten recipes. I rarely get two from each time I participate and I always participate. I’m the one who always sends out the best egg salad sandwich recipe ever. Ever. It's so good, whoever random person gets my recipe always replies back to me.

I thought why am I holding onto to this gem just for that chain email when I can share it with the internets? And its been way too long since I’ve posted a recipe on here. Plus, I’ve had this every day I’ve brought in my lunch to work for the past two weeks. Its that good. Enjoy.

First, it's all about the hard boiled egg. I despise the grey skin on an overcooked boiled egg, so here is how to boil an egg perfectly minus the grey stuff. Put however many eggs you are using (I use six eggs for a week’s worth of sandwiches, one sandwich for five days) in your pot and fill the pot with water just so that it covers the eggs. Heat until the water is rapidly boiling. Then take off the burner and set your kitchen timer for seven minutes. Once the time is finished, place all your eggs into a bowl of ice and water for about a minute. Peel your eggs. There you have it. (This makes for a great healthy snack, if you want to stop here and just store your eggs in an airtight container in your fridge)

Now on to the salad part of this recipe. Place all your peeled eggs in a bowl – your eggs should still be whole, do not chop them up. Then add mayo (I use the new olive oil may from Kraft) and mustard. I don’t measure. It just depends on what ratio you like, more mayo, less mustard, more mustard, less mayo. You can figure this out. I do two tablespoons of mayo and about one tablespoon of mustard. Add in one tablespoon of chopped fresh dill. Add about two teaspoons of paprika. Salt and pepper.

Now for the fun stuff – grab a potato masher and mash those egss with your ingredients. Trust on this one. It gives you nice egg chunks and not the typical mashed potato mush looking egg salad. Picture a very rustic egg salad. I place mine on toasted seven whole grains bread.

Yumm.