Egg Salad Sandwiches
I’m always looking for a cool, light meal during South Carolina’s hot summer days. An Egg Salad Sandwich is just the thing!
The creamy egg salad, the crunchy lettuce, garden sweet tomato and the hearty rye create a great sandwich. The Egg Salad with Dijon Mustard adds a bit of tang. Take the sandwich out to the porch with a nice cold glass of Iced Tea or Iced Coffee. Have a very chocolaty biscotti for dessert and your meal is complete!
Recipe is below.
Pierce Koslosky's A Week at Surfside Beach is a collection of 16 stories in the exact same space, a beach rental. The week spent at this South Carolina family vacation spot brings out conflicts, fights, heartaches and possibility. From an 84 year old John escaping his children’s wish to put him in a senior facility to a ne’er do well son who saves his father from a rip tide, the plots and characters are well developed, intriguing in a beautiful and overwhelming landscape that forces introspection and transformation.
Egg Salad Sandwiches
Yield: 6 sandwiches (2 eggs per sandwich)
6 hard boiled eggs, peeled and chopped
1 stalk celery, chopped
1 tablespoon, chives, chopped
4 teaspoons onion, minced
2-3 tablespoon mayonnaise
2 teaspoons fresh dill, chopped
1 tablespoon Dijon mustard
Salt and pepper to taste
1 teaspoon paprika
6 thinly sliced tomatoes
6 lettuce leaves (I used romaine-use your favorite lettuce!)
Hard boil eggs: Place eggs in pan on stove. Add water so that eggs are covered with water. Bring to a boil and then keep simmering for 20 minutes. Remove from heat. Let cool a bit. Pour water off carefully. Cool to make easy to hold with your hands. Peel eggs, rising each one off to make sure all pieces of shell are removed. Chop to your desired texture.
Place chopped eggs in bowl. Add rest of ingredients and mix to combine.
Select 12 slices bread of choice. (I used rye.) Spread egg salad on one piece of bread. Sprinkle paprika on top.
Add a slice of tomato and lettuce on each sandwich. Place 2nd slice of bread on top and slice.
Take to the porch with a nice cold glass of iced tea or iced coffee!
Tips for Iced Coffee and Iced Tea
Iced Coffee: Freeze already made iced coffee in ice cube trays. When ready to serve, place one or two cubes in the iced coffee. When the ice cube melts, it will not dilute the drink!
Iced Tea: Place Iced Tea in each ice cube tray, 1/2 full. Add a small slice of lemon and a piece of a mint leaf into each cube. Freeze. Add to drink when ready to serve. You will not dilute the drink and will add a fresh touch of lemon and mint to each drink!
Baguette: Use a crusty French bread, hollowed out, filled with egg salad and sliced up.
On the sandwich: Sliced avocadoes, sliced pickles, sliced and peeled cucumbers