For whatever reason, I’ve been heavily into egg salad sandwiches as of late. I don’t question these things as a rule, especially not at the moment, so I’ve spent the last month perfecting my recipe. It’s so incredibly inappropriate for the week before Thanksgiving, but you know, that’s how it goes these days.
It’s very loose, of course, and the quantities aren’t exact, (are they ever?), but I think as long as the basics are there you can’t go wrong.
Nearly perfect egg salad
4 hard boiled eggs (10 minutes is ideal, I think)
1 big spoonful of greek yogurt
1 small spoonful of mayo
1 small spoonful of whole grain mustard
a bit (or a lot) of minced chives
a bit (or a lot) of mined tarragon
a few grinds of black pepper
tiny bit of lemon juice (if you think it needs it)
Roughly mash the eggs and whites with a fork in a small bowl. I take out one yolk of the 4 because I don’t think it needs to be quite so yolky, but you could certainly leave them all in. Add all ingredients except lemon juice to the bowl, and mash/mix until your salad is well-combined and/or looks like egg salad. Taste. Add salt and pepper if necessary. And then maybe the lemon juice. But be careful not to add too much because it CAN make the salad sort of watery. Which is eew.
Serve on toast, (buttered, naturally), with a few leaves of arugula and more salt and pep.
We’re heading to the mountains tomorrow morning for a white Thanksgiving with my family. Super excited. I’m making, among many things, this cornbread stuffing recipe from the LA Times. Requested by my dad. Substituting the chorizo with chanterelles. Hopefully there will be some photos next week.
Happy Thanksgiving all!