Egg Salad

Friday, January 6, 2012

We usually make our own lunches instead of getting them elsewhere (bagels on the weekend is a long-standing exception). Tony likes a filling meal to last him through a long day, so he usually has the previous night's leftovers for lunch. As a result, the dinner is cooked for three: him, me, and him (for the next day). I prefer lighter lunches, so I usually scrounge around the fridge to find something suitable. Sometimes it happens that there is nothing seemingly suitable: a jar of olives, a scallion bunch, pickles, soy milk, sour cream (always), bread, eggs, various sauces and jars. On a second, more discriminate look, there are some viable lunch possibilities. So I boil the eggs, and make an egg salad sandwich.


Though among "various sauces and jars" there is usually a small jar of low-fat mayonnaise, I rarely use it. In fact, whenever I can, I substitute mayo with sour cream (potato salad, deviled eggs, tuna salad, egg salad). For the sour cream skeptic, the two are similar in consistency, and though the taste is different, in salads the difference is less perceptible. Particularly so in egg salads (one of the main ingredients in mayonnaise is egg yolk).

In this salad I also like to use pickles instead of celery. Kosher dills are my favorite.

Egg Salad
(Serves 4)

You will need:
4 eggs
1 small dill pickle, finely chopped
2 green onions, finely chopped
2 tsp chopped fresh dill
2 tbsp sour cream
Salt, pepper to taste
Optional: lightly toasted rye bread

1. Bring a small pot of water to a boil. Carefully place the eggs, one by one, into the boiling water. Boil the eggs for 10 minutes. Drain and fill the pot with cold water to cool the eggs. Once they are cool, peel and finely chop them.
2. Place the chopped eggs into a medium bowl. Add the pickle, green onions, dill, and sour cream. Mix to combine. Season with salt and pepper. Serve and enjoy, or serve on bread for a sandwich.


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