A Great Egg Salad Sandwich
When I first got married, I knew how to read a recipe. It wasn’t cooking something difficult that required any great skill, but rather the simple things, like making a pitcher of sweet tea like mom made, or the iconic egg salad sandwich. I remember the first time I would set out to do things like these, and I would, full of confidence, assemble all of the necessary ingredients before me on the counter. Then I’d stare dumbly at them. I mean, how do you boil eggs, anyway? And I’d be calling Mommy.
So, for all of you newlyweds: this is for you. There’s a first time for everything.
For a simple, great egg salad, you need the following:
water to cover eggs in a pot
salt and pepper–just a smidge
1/3 cup mayonnaise
1/4 cup sweet pickle relish
1/2 tsp honey mustard
1 to 2 tsp sugar
Boil water and gently lower eggs into the water, using spoon to prevent them from break. Boil for around 15 minutes. Place them in a strainer when done and run cold water over them to cool them down. On a paper towel, roll them gently back and forth to loosen the shell, then strip the shell from the hardboiled egg.
Place eggs in a bowl and mash with a fork. Mix all ingredients together and voila! Great egg salad and super simple. Tastes best, I think, on toasted light bread.