You Can't Beat a Good Egg Salad

I just love egg salad. Always have. For about a decade I didn't eat it because it was the "eggs have cholesterol and cholesterol is bad" era. Now I'm 40, I eat a ton of eggs and butter, my cholesterol is fantastic, and studies show that eggs have always been great for you and then some. Now butter is best, sitting is the new smoking, and tomorrow will bring a new fad for the Worried Well.

Back to egg salad. I make mine with 4 chopped hard boiled eggs (of course), 3 dashes Tabasco, 2 tsp grainy Dijon mustard, 1/4 c Duke's Mayonnaise, salt and pepper.

Optional and worthy additions (all of these are great for deviled eggs too!) :

  • 2 tsp of olive tapenade (I really love Trader Joe's refrigerated tapenade)
  • 2 tsp capers
  • sweet onions
  • chopped celery
  • tuna in olive oil
  • chopped fresh parsley

Anne's Brunchy Open-Faced Sandwich:

Turn on the broiler and put a slice of sourdough or rye on a cookie sheet. Top your bread with dollops of homemade egg salad, bacon, ripe sliced tomatoes, and a slice of cheddar. Broil until cheese melts.

I just had it with an apple on the side and am very satisfied!