We get a dozen eggs from our CSA every week and we aren’t going through them as fast as I anticipated. This week I decided to do some egg salad for my lunches since I still can’t take leftovers that need to be heated.
I absolutely love egg salad sandwiches. We used to make them a lot on the weekends. Soup and sandwich for lunch? You bet! I used to work near Sullivan University’s The Bakery. When I discovered their egg salad was close to mine, I was in love. They put so much egg salad on the sandwich that little drops fell out with every bite.
My original egg salad recipe consisted of hard boiled eggs, sweet relish, mayo, mustard and a little sugar (approximately 1/2 teaspoon). Giving up refined sugar meant no sweet relish and no sugar this time around. This is what I wound up with.
Hard boiled eggs, chopped (I use an egg slicer and slice it 3 ways)
Dill pickles, chopped
Red leaf lettuce, torn in to bite size pieces
Kalamata olives, pitted
Mix eggs, pickles and mayonnaise together in a mixing bowl. Serve on red leaf lettuce and garnish with avocado and olives.
The first day, I put some on halves of gluten-free English muffins. It was good, but would have been better if the muffin was toasted, or at least warmed through. The remaining days, I just ate it as a straight salad. Still not quite like my old recipe, but definitely much healthier without the sugar from the sweet relish and the additional sugar I added.