Egg salad a recipe from Kathy Guenst

[irisblue]

https://www.wbur.org/hereandnow/2025/09/15/easy-meals-back-to-school



I do like a good egg salad.

Egg salad with pickles, capers and dill over whole-grain bread
This egg salad is full of crunchy textures and big flavors. If you’re packing it for a lunch box or to take to the office, you might want to consider a traditional sandwich between two pieces of whole-grain bread, but I love an open-faced sandwich accompanied by some pickles. Either way, enjoy. The eggs can be prepared the night before and combined just before making your sandwich. This recipe works equally well with tuna fish, drained from a can.

Serves 2.

Ingredients:

4 medium eggs
1 stalk celery, finely chopped
1 medium pickle or 3 small cornichon pickles, chopped
1 tablespoon capers, drained
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, minced, or 1 tablespoon finely chopped scallion
About ¼ cup of mayonnaise
Salt and pepper to taste
2 to 4 slices whole-grain or dark bread
Pickles and chopped fresh dill/chives for serving alongside the sandwich
Instructions:

Place the eggs in a medium saucepan and bring to a boil over high heat. Reduce heat to low and cook for 6 minutes. Turn the heat off and let the eggs sit in hot water for another 3 minutes.
Drain the eggs under cold running water. Drain and then swirl the eggs around in the pan so they touch the edges of the pan and gently crack. Fill the pot with cold water. (The cold water will help you peel the eggs.) Drain again, peel the eggs and place them in a medium bowl.
Using a potato masher or fork, mash the eggs. Add the celery, pickles, capers, dill and chives (or scallions). Gently mix in the mayonnaise (depending on how creamy you like it, add more or less) and season with salt and pepper to taste.
Divide the egg salad onto two slices of bread and sprinkle on any dill and/or chives on top; serve open-faced or top with the remaining two slices of bread and cut in half. The egg salad will keep, refrigerated, for several hours. Serve with pickles.

[jmbar2]

1. You just decided my lunch today

Thanks!

[irisblue]

2. Listening to her in the early afternoon has impacted menu plans a time or 5 myself

Bon Appétit

[justaprogressive]

3. Love a good egg salad! Pic

Thanks!