Classic egg salad is a simple, comforting dish all year round, but I tend to crave it the most when it starts to get warm outside. It’s a delicious, cool, savory treat when it’s served on a bed of lettuce with crackers or as a filling in a sandwich.
In my experience, egg salad is one of those dishes that not only makes a quick and easy meal at home, but it also works when served at certain types of social events too. I guess those are some of the hallmark characteristics of a “classic” dish, right?
Well, anyway, this simple recipe is an oldie, but a goodie and definitely worthy of being recorded in a blog post. Honestly, a serving of this dish takes me back home when I make it and I’m always happy to go there.
|Okay, so, I may have gone a little crazy with the amount of filling here. But, there was plenty to share, I promise!|
My mother used to make this creamy sandwich spread pretty often for our lunches, and I remember enjoying it so much between toasty slices of bread on hot, summer days. But, even when we weren’t at home, it seems like this colorful dish was everywhere when I was growing up.
Egg salad was often served at our family baby and wedding showers too, but as one of a few fillings in finger sandwiches that were sitting on crystal trays. Those fancy, little sandwiches were always included on a party table next to other sorts of fun, finger foods like mini-quiches and the crab-artichoke dip.
As a young girl, I remember being so impressed by all of that petite party food (it was like a tea party!).
Anyhow, by now you may have picked up on my serious love for this unassuming, old-fashioned dish and the fact is that I see it as some of the best, vintage, comfort food around. And, I still think that it makes an absolutely perfect summer lunch. Seeing as how the summer heat wave is here (and it’s not even officially summer yet!) I couldn’t wait to whip up a batch!
- 4 large hard-boiled eggs, coarsely chopped
- 1/2 cup celery, chopped
- 1/3 cup mayonnaise
- 1 heaping tsp yellow mustard
- 2 tablespoons sweet pickle relish (or dill relish, if you prefer it)
- salt and pepper to taste
- slices of bread or toast (Just f.y.i. buttery croissants are delish with this stuff!)
- lettuce leaves
- 1 medium tomato, thinly sliced
- slices of crispy, cooked bacon
1. In a medium-size bowl, combine the eggs, celery, mayo, mustard, relish and salt and pepper. Cover the bowl with the egg salad with a lid or plastic wrap and chill in the refrigerator for at least 30 minutes.
2. Place a lettuce leaf on top of a piece of toast and then top it with a scoop of egg salad. Next, place a couple slices of bacon and tomato on top of the salad. Finally, add another piece of toast.
3. Cut it in half and enjoy!