Aunt B’s Egg Salad
Welcome to the first page of my new website “The Country Dish”, where I’ll be sharing all the favorite recipes you remember from Aunt B’s Cafe (like Aunt B’s Egg Salad!), as well as some brand-spankin’-new ones. At least the work description of “blogger” definitely meets the ideal new job requirements as laid out by Thoreau (see above). In fact, I don’t know about you, but if this pandemic goes on much longer, I might forget entirely what “pants” are… In the meantime, we all still require a bite of lunch with monotonous regularity.
“A egg today, is better than a hen tomorrow.”
— Benjamin Franklin
Today’s recipe is a delightfully simple, old-fashioned favorite that never failed to sell out quickly in the deli every week. My egg salad is creamy and decadent even in its simplicity — I greatly prefer to leave that long list of crunchy add-ins for my chicken and tuna salads.
As written, Aunt B’s Egg Salad is gluten free if served on a lettuce leaf or gluten free bread, or even just a scoop of it in a bowl with a nice sprinkling of grated cheddar — and it tastes every bit as good for breakfast as it does for lunch. I typically serve it with a slice of cheddar cheese on a split croissant, but it’s also excellent on soft deli rye, or even toasted sourdough. Lettuce, tomato, and pickle slices are optional.
This recipe makes enough egg salad for approximately six large sandwiches. It can easily be cut in half, but it will keep, covered in the refrigerator, for five days — it’s never lasted that long around here, believe me! It does tend to separate a bit in the fridge, but if you just give it a good stir, it will look and taste as good as new. So without further ado, this is what a memory tastes like:
Aunt B’s Egg Salad
Ingredients
- 12-14 hard-boiled eggs peeled
- 1 c mayonnaise
- 2 tsp yellow mustard
- 1 tsp Johnny's Garlic Spread & Seasoning
- 1 tbsp chives minced
- Salt & black pepper to taste
Optional Ingredients for Egg Salad Sandwiches
- Croissants, deli rye, or gluten free bread
- Leaf lettuce
- Tomato slices
- Pickle slices
- Cheddar cheese sliced
Instructions
- Roughly chop hard-boiled eggs and place in large mixing bowl. Using the back of your mixing spoon, mash yolks up as well as possible to soften them up a bit.
- Add mayonnaise, mustard, and seasonings. Stir well, taking care to incorporate yolks into mayonnaise mixture as much as possible. Salt and pepper to taste.
- Serve in a bowl, on a lettuce leaf, or as a sandwich, with optional cheese, lettuce, tomato, and pickle slices. And that's it! It really is that simple!