I was hesitant when Will suggested making egg salad sandwiches for lunch last week. I’m not a huge egg fan still and I didn’t know how I felt about eating it for several days in a row. However, with the addition of some things that were hanging out in our fridge (like bacon) it made 5 days of egg salad sandwiches much better. I highly recommend the addition of bacon; like everyone knows-everything tastes better with bacon!
Cooking Notes: Will added: 4 strips of fried bacon (diced), green onions (diced), cucumber (diced), rosemary and thyme.
Egg Salad Sandwich (adapted from Budget Bytes; serves 6-8)
8 large hard boiled eggs
1/3 cup mayonnaise
2 tbsp lemon juice
1 tbsp dijon mustard
1-1.5 tsp fresh or dried herbs (we had rosemary and thyme)
1/2 tsp salt
10-15 cranks fresh cracked pepper
Peel the hard boiled eggs and roughly chop into half inch chunks. In a medium bowl, prepare the dressing by combining the mayo, lemon juice, dijon mustard, and S&P. Stir until mixed. Chop the herbs roughly and add to the dressing, as well as any other additions to your egg salad. Stir in the chopped eggs. Refrigerate until ready to serve.