Egg Salad

Egg salad sandwiches…I love them and crave them from time to time. This is my go-to egg salad recipe. I usually have all the ingredients around since it doesn’t take that many. Hope you love it as much as I do.

With LOVE from Texas,
The Pint-Sized Mayo

Egg Salad

4 Servings

Ingredients:

• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 8 hard boiled eggs, peeled
• 3 tablespoons olive oil mayonnaise
• 3 tablespoons plain yogurt
• 1 teaspoon dijon mustard
• 4 tablespoons chopped green scallions or chives
• salt and black pepper, to taste
• 8 pieces of bread, your choice

Directions:

Put the eggs in a single layer in a saucepan, covered by at least an inch of cold water. Add a tablespoon of vinegar and 1/2 teaspoon of salt. Bring the cold water mix and eggs to a boil over high heat. As soon as the water starts to boil, reduce the heat to low, and let simmer for one minute. After a minute, remove the pan from the heat, cover, and let sit for 12 minutes.

Remove the eggs with a slotted spoon, run them under cold water, and allow to cool completely.

Separate the yolks from the egg whites and discard 2 of the yolks. Chop eggs and combine with mayo, yogurt, mustard, and scallions. Add salt and pepper to taste.

Make sandwiches and serve.

Enjoy!!

“Oh man, Friday, I really wanted an egg salad sandwich and I was just obsessing about it and I was like, ‘Man, I’m gonna make one of those.’ So Saturday, I went out and got, like, a dozen eggs and then I boiled them all and I just, I spent, I dunno, probably three hours, like three and a half hours making, you know, the mayonnaise, and the onions and paprika and, you know, the necessary accoutrement. And then, by the time I was done, I didn’t really feel like like eating it. ” – Andy Stitzer, The 40 Year Old Virgin