Auntie Andi's Egg Salad for Little's Little #1 Longmeadow

photo by AZPARZYCH





- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 large hard-boiled eggs
- 1 teaspoon mayonnaise (I use full flavored Hellman's)
- salt and pepper (I use a pretty good hit of salt, but you add what you want)
- 1⁄8 teaspoon fresh lemon juice (very small amount, a squeeze really)
- 1 stalk celery, chopped (small celery-chopped in small squares)
- 1⁄8 teaspoon fresh chives, chopped
-
Optional Toppings
- 1 bunch bean sprouts (or mung beans)
- 4 slices whole wheat bread, toasted medium
- 2 -3 lettuce leaves, per sandwich
directions
- Hard boil the egg; placing the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice water ready until ready for use.
- Crack egg and peel shell off. In a medium mixing bowl, place eggs in bowl and smash with a fork. You want chunks of both yellow and white. Do not over mash.
- Add mayonnaise starting with 1 teaspoon. If you want more, go ahead and add, although I am a less mayonnaise type of gal.
- Use the mayonnaise just enough to get the eggs to stay together.
- Add salt and pepper as you prefer. I prefer to add salt, (1/8 teaspoon coarse salt to taste). I prefer lots of pepper too however; you chose what you like best. I start with 1/8 teaspoon and go up from there.
- Gently add celery and basil or chives if using.
- Toast bread until medium dark. I place one or two lettuce leaves on toast (dry) then top with egg and bean sprouts. I don't use mayonnaise or anything on either side of toast, again your preference here. I really like the egg salad to shine through and not be overtaken by more mayonnaise or butter.
- Top with lid, mash down a bit, and take a deep bite. Oh yum!
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Reviews
-
Yum...you had me at eggs and fresh basil :). Those are two of my favorite things, and they blend beautifully here! Like you, I tend to add as little mayo as possible and instead focus on piquant ingredients like pickles or mustard in my egg salad. The lemon juice fits that bill, and it was a nice change from the usual (still had to have a pickle next to my sammie, though ;)). Thanks, Andi, for a lovely summer lunch. Think I might have to go make some iced tea now...Made for Veggie Swap 36.
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Lovely egg salad we ate with rice crackers to be gluten free but I just noticed it never states when to add the lemon juice so I didn't add any. I did use more Hellman's olive oil mayonnaise to be soy free, added sea salt & freshly ground black pepper to taste, since I didn't have fresh chives I added some chopped green onion. I may make this again and try it with the lemon and chives added. Made for Veggie Swap 32 ~ March 2011.
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We really enjoyed this sandwich with a bowl of soup. I love egg salad sandwiches and this is so yummy. I used about 2 tsp. of mayo with the eggs but I had used 3 eggs because 2 wasn't enough. Maybe your chickens lay real big eggs Andi ....lol... The basil flavor came out really nice in the salad, it made for a nice change. I had used bean sprouts on the top which added a nice crunch in the sandwich. Will be making this again for sure..we loved it... Thanks for sharing Andi
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RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.