Whenever I eat egg salad sandwiches, I think of one of my favorite poems by Billy Collins, “Marginalia.”
It’s best to make egg salad ahead of time so that you can refrigerate it and eat it cold. While I’ve been known to make egg salad moments before eating it (and eating it warm…yuck), I prefer to make a bowl of it and stick it in my fridge for the next day or later in the week.
Makes one sandwich
- 2 eggs
- spoonful of mayo*
- spoonful of brown mustard
- few tablespoons of diced celery (optional)
- paprika, to taste
- two slices of bread, lightly toasted
*If you are a mayo-hater (trust me, I understand), you can add extra brown mustard in lieu of mayo!
- Hard boil the two eggs. Use your own tried and true method, or put the eggs in a pot of water and bring the water to a boil. Remove the eggs, cover them, and let them sit in the simmering water for 15 minutes. Drain, run quickly under cool water, and peel.
- Chop the hard boiled eggs, then mix in a bowl with the mayo, mustard, and a few dashes of paprika. If you like celery, mix that in too. Put the egg salad in the refrigerator to cool.
- When the egg salad is cold, toast your bread and assemble the sandwich. Sprinkle more paprika on top.