Now I don’t need to tell you how to make egg salad, I’m sure you already know how…but just in case, here’s a friendly reminder for a lunch or brunch idea that can be as fancy (think bread, crusts removed, finger sized) or simple (rolled in a tortilla) as you like…
Add a little decadence – serve champagne with your finger sandwiches…or any sandwich for that fact!
Not only is egg salad good for just about any day, but it’s also perfect for picnics (keep chilled of course – sandwiches and champagne) and meals on the go. It’s inexpensive (even with organic eggs), requires little time and the ingredients are common to most.
Get the kids involved. Peel, smash, enjoy.
Simple Egg Salad
7-8 eggs, hard boiled and peeled.
(I wasn’t too worried about the state of the eggs once peeled, they’re just going to get smashed up anyway!)
2 heaped spoonfuls mayonnaise (or however much you prefer)
1 teaspoon english mustard
course salt and freshly ground pepper to taste
Smash eggs with masher (this makes them super fluffy).
Add mayonnaise, mustard.
Mix until blended.
Add salt and pepper to taste.
Serve on sliced bread, rolled in a tortilla or on a Portuguese roll.
Don’t forget to include fresh greens too!
Lunch is served!
Now, where is that champagne?
Enjoy!
