Egg Salad is simple to prepare, and brings back a flood of memories from my childhood. In my early years, family vacations included long drives to visit my relatives in Alabama, Georgia and Florida. We’d set out in the family truckster, the name I gave my my parents olive green and gold station wagon with wood paneling on the side.
My mother would buy a loaf of sandwich bread and alternate pimento cheese, egg salad, and peanut butter & jelly, and put the sandwiches back in the plastic bread sleeve. We would drive along and eat as we got hungry. When the time came for my turn at a sandwich, I always kept my fingers crossed and sighed under my breath, “please-please-please”, hoping mother would hand me the egg salad.
This recipe is for sandwiches, but you can leave out the bread all together and just place a scoop of Egg Salad on a lettuce leaf or on top of a freshly sliced tomato for a great summer meal.
Egg Salad Supreme
6 sandwiches, about 3 cups filling
12 hard-boiled eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/2 teaspoon Hungarian paprika
¼ cup minced shallot
¼ cup finely chopped green onion
¼ cup finely minced celery
1/2 cup Dukes mayonnaise
12 slices White Sandwich Bread
1. Roughly chop the eggs and place them in a mixing bowl. Add the salt, pepper, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
2. Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.