Egg Salad Sandwich

Added 09-06-07

Easter conjures up memories of egg hunts and what invariably came after, egg salad sandwiches. With six kids, we had a lot of hard boiled eggs to eat and serving egg salad sandwiches was a convenient way to not let those eggs go to waste. A friend recently questioned the safety of eating an egg that had been sitting outside waiting an hour or two for an egg hunt. Hard boiled eggs easily last a week in the refrigerator if their shell has not been broken. In most American climates the outdoor morning temperature is still low enough at Easter time that you wouldn't have to worry about spoilage. That said, if the eggs were cracked and had been sitting outside, we didn't eat those. These days however, some of the egg decorating materials could very well be toxic. I would stick to eating just the eggs that had been dyed with traditional food coloring dyes.

The suggestion to add a little bit of curry powder to the egg salad comes from my friend George R; the curry adds a little kick to the mixture, thanks George!

This recipe is for a one egg sandwich. If you have more eggs and more people to feed, just double, triple, etc. the recipe.

1 large hard-boiled egg*, peeled and chopped
2 Tbsp mayonnaise
1 Tbsp chopped green onion
2 Tbsp chopped celery
Curry powder
Salt
Pepper
1 leaf of lettuce
2 slices dark rye bread, toasted

*To make hard boiled eggs, place a few eggs in a saucepan, cover with water. Add a half teaspoon of vinegar to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover and bring the water to a boil. As soon as the water is boiling, remove from heat and let sit, covered, for 12 minutes. Drain water, add cold water to cool the eggs, let sit a couple minutes longer.

Mix together the chopped hard-boiled egg, mayonnaise, onion and celery. Sprinkle with salt and pepper and curry powder. Mix. Spread on the rye bread, add lettuce, and cut in half.

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