Friday, August 19, 2011

Egg Salad - so many options

Ok - so even if you can't boil an egg without the egg trying to escape, this one won't phase you.
Egg salad sandwiches can be very versatile, with very little effort. Let's start with the basics.

What you need:
Eggs: I use 8 to get 4-5 sandwiches. You can buy precooked 'picnic' eggs at Coop and Migros. They come either in Easter egg colors or a darker orange-y color so you can tell them apart. They are only 1 chf more, and for the convenience, well worth it.
Mayonnaise (or Miracle Whip if you prefer)
Mustard (Senf) - depending on the variety you use it will add extra flavor
Bread - sandwich bread or rolls

These are optional - and I'm sure there are many more things you can add as well:
Nussli-salat (or any type of leafy greens)

First, shell the eggs and rinse under water to make sure all the shell is off. Place in a bowl and repeat until you have as many as you want. Mash up the egg with a fork.
Squeeze some mayo and spoon some mustard in. Generally, more mayo than mustard.  The goal is to have enough to make the egg stick together and not crumble out of your bread, but not so much that you have a gooey mess.
Mix well. Spread on sandwich bread (or roll). Slice and enjoy.

Or add some greens and egg for a fresh flavor.  Great with a Coke to wash it down :-)

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