For years now, I've been indifferent to egg salad. Yes, I would eat a couple of egg salad finger sandwiches here or there but to actually say that I liked them wouldn't be accurate. It was more like I tolerated them and ate them because someone had put forth the effort to make them.
But, last Christmas, I changed my attitude towards egg salad. My aunt had made a very simple egg salad using eggs, mayo, mustard, and dill pickle relish. I know this is the standard ingredients used in egg salad - nothing special. But, for some reason, I enjoyed them for the first time. Tolerance turned into acceptance which then turned to affection. I ate them and loved them. The next time she made them, I was there...eating and loving.
So, when I saw this recipe in Gooseberry Patch's Big Book of Home Cooking, I paused for a moment. Hmmm...I flipped through a few more pages then returned to it. Hmmm...My husband flipped through the cookbook, too, offering up his unsolicited opinion on what I should prepare. He, too, lingered on Mark's Egg Salad so I decided to make it.
Mark's Egg Salad Sandwiches
Submitted by Connie Herek, Bay City, MI
6 eggs, hard-boiled, peeled and chopped
1/3 c. celery, finely chopped
1/3 c. onion, finely chopped
3 to 4 tbsp. mayonnaise-type salad dressing
1 to 2 tsp. mustard
1 tsp. Worchestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1 tbsp. dill weed
1 loaf sliced bread
Mix all ingredients except bread in a small bowl; refrigerate about one hour. Spread on half of bread slices; top with remaining bread slices. Makes 6 to 8.
It's tastes as good as it looks!
Showing the egg salad some love...
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