5.2.20 Egg salad sandwiches always have been one of my favorites. To this day, they take me back to Girl Scout summer day camp when there typically was one in my brown paper bag lunch packed by my mother. I’ve always put some chopped celery in mine, but never onion until today…and I liked it. The star in this is the zing you get from that little bit of the dry mustard powder, LUV it. GOLDIE6175 I agree, I love it just the way it is!
We usually make them this way, just as our moms did, but I now (sometimes) jazz them up a bit by using shallots (they're milder) instead of onion, & adding some finely minced Italian parsley & celery leaves for more flavor & aroma. We like them on lightly toasted whole grain bread or in a Crescent Roll with Boston Lettuce. This is definitely an Oldie but a goodie, at least for me.
This follows my usual receipt, but the chopped Visalia onions are a must!
This is very close to my recipe, but I'm not crazy about celery. I use equal amounts of onion and celery and add a few shakes of celery salt. I love the crunch of the celery but not the taste.
I use Celery Salt, White Pepper, Scallion (white parts) and Fines Herbs or Bouquet Garni to add extra flavor to the Egg Salad.
I've not used mustard, but may do so in the future.
Love it. It was very good
Good job!!! A celebrity voice actor likes your sandwich!!!
It's a classic for a reason - perfect in its simplicity. My only deviation from this recipe is to replace mustard with cumin.
