Not that anyone really needs a recipe for egg salad sandwiches, but I figured it might be nice every once in a while to include a fairly simple recipe (after all, I certainly don’t eat elaborate meals all half most of the time). So here you are: a twist on a classic lunchtime favorite!
As a child, I found celery repulsive. It didn’t have a pleasing mouth feel to me, and I thought its bitter flavor left much to be desired. Naturally, celery had no place in egg salad sandwiches in my opinion. I preferred my egg salad unadulterated – no celery, no mustard, nothing remotely green. I’ve since made my peace with celery, but now the problem is that I can never seem to use up a whole bundle before most of it goes bad. Once, in an effort to finish it, I made some sandwiches that would be best described as “celery salad with a bit of egg mixed in.” It was not ideal. Luckily, I’ve found that you can attain a similarly refreshing crunch from using chopped carrots, plus the bits of orange color really pop against the other more neutral tones! Carrots are much easier for me to use up, especially since my dog seems to be part bunny rabbit and really grooves on carrots. Adding avocado is another tasty variant on traditional egg salad, since its buttery texture complements the egg quite nicely. Typically I like to include a squeeze of spicy mustard and some sweet pickle relish in egg salad, but I figured those flavors might overpower the subtle avocado taste, so I omitted them this time. Happy lunching!
- 2 hard-boiled eggs
- 1 small carrot (or 6-8 baby carrots), peeled and chopped finely
- 1 avocado
- 2 tablespoons light mayonnaise
- salt and pepper to taste
- 2 bread rolls (kaiser or similar)
- lettuce (optional)
- Remove shells from eggs and chop roughly in a bowl with a fork. Add 1/4 avocado and mash together with egg. Stir in chopped carrots and mayonnaise. Add salt and pepper to taste.
- Place lettuce on bottoms halves of bread rolls, and spread egg salad on top. Slice remaining avocado and arrange slices on top.
- To hard-boil eggs: Place eggs in a medium saucepan and fill with enough cold water that the eggs are fully submerged. Bring the water to a boil. Once the water boils, remove the pot from the burner, cover, and let sit for 17 minutes. After the 17 minutes are up, drain the hot water and place the eggs in a bowl of ice water to cool before peeling and eating.