Egg Salad Sandwiches
If your usual egg salad recipe is nothing more than chopped hard-cooked eggs and mayonnaise, give this spiced up version a try.Eggs pair well with bold ingredients—think of deviled eggs, which are usually flavored with mustard, cayenne pepper, or other pungent add-ins. This recipe, from our August 2003 issue, is made with the usual suspects—celery, pickle relish, and mayonnaise—but we added a few unexpected additions as well: grated onion, dried salad seasoning (the kind that comes in a packet), Dijon mustard, and a pinch of sugar. For extra tang and richness, we added sour cream to the mayonnaise. You could also substitute a tablespoon of plain full-fat Greek yogurt. Another smart idea: The eggs are grated and the celery is finely chopped, which gives it a smooth, spreadable consistency. While chunky egg salad is also delicious, it is best served over salad greens or on thick slices of bread so the filling doesn’t spill out. If you’re going for dainty sandwiches that people can pick up and eat with one hand, this will be your go-to recipe. The texture of this egg salad is perfect for sandwiching between two thin slices of white bread. The recipe makes 44 finger sandwiches, which is plenty for a shower, luncheon, or get-together. Or if you’re feeding a really big crowd, the recipe can be easily doubled or tripled. You can prepare the egg salad up to one day in advance and store it, covered, in the refrigerator. Assemble the sandwiches just before serving.