We pack lunch for work and when we are out of sandwich meat we make egg salad the night before so we can make a quick sandwich in the morning.
The following recipe makes three (3) sandwiches.
You will need, six (6) slices of bread (i like the white/wheat square bread for this), six (6) eggs, one (1) cup of ham of any type of salty meat (i love spam), two thirds (2/3) cup of carrots for crunch and color, a half (1/2) cup of bell peppers (here I used a quarter (1/4) cup of green onions and a quarter (1/4) cup of serrano peppers since I was out of bell peppers – again this is for crunch and color), a third (1/3) cup of diced and squeezed pickle. You will also need three (3) tablespoon of mayonnaise, one (1) tablespoon of dijon mustard (or any other type of mustard you like), a little it of pepper and maybe salt if want more salt (I usually don’t need to put more salt because I am happy with the saltiness that comes from the ham).
1. Boil six (6) eggs and peel them. Put eggs and cold water on the stove bring it to boil, and when it starts to boil set your timer for 15 more minutes. You will have perfect hard boiled eggs every time! When eggs are done immediately drop them in cold water – this makes it easier to peel them.
Once the eggs are peeled you want to dice them. I use this Egg Slicer
2. Chop Carrots, Bell peppers (here green onions and serrano peppers), ham, and pickle. After you dice them all, you will need to squeeze the pickle in a cheese cloth to squeeze out the juice.
3. Once all your ingredients are chopped up and ready, add them all in a big bowl. Then you will add 3 tablespoons of mayo, 1 tablespoon of dijon, add some pepper then mix. You got yourself an awesome egg salad! You can eat them just the way it is if you prefer, but what I like to do is to put them overnight in the fridge then make a sandwich for lunch for next day.
I cut them in triangle pieces for this picture, but for lunch, I just cut it in half and put them in a sandwich container and they are ready to go!
Mani deuseyo!!
