Joann’s Egg Salad Sandwich

Egg Salad Sandwich 1I know. Egg salad. Not much of a recipe. But I always like to put a little “extra love” into my recipes. So this is not just plain old chopped eggs and mayonnaise.  It is MY version of an egg salad sandwich. And there is no mustard in this recipe. Why? Well, because I just don’t like mustard. But feel free to substitute it for the caesar salad dressing if you prefer. This will be posting around Easter. So maybe you have some extra hard boiled eggs you need to use?

INGREDIENTS:

  • 6 hard boiled eggs, chopped
  • 1 stalk celery, finely diced
  • 1 spear kosher dill pickle, diced (one quarter of a whole kosher dill pickle)
  • 1-2 tablespoons red onions, diced
  • 1 cup chopped romaine lettuce
  • 3 tablespoons mayonnaise
  • 1 tablespoon caesar salad dressing
  • 1/2 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper

DIRECTIONS:

  1. Place eggs in a saucepan and cover with cold water.  Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes.
  2. While eggs are cooking, dice celery, pickle, onion and romaine lettuce. Add to a bowl.
  3. After eggs have sat in the saucepan for 15 minutes, remove the eggs from the hot water. Let eggs cool. Then peel and chop eggs.
  4. Add your chopped eggs into the bowl with prepared vegetables.
  5. Then add mayonnaise, caesar salad dressing, salt, pepper and paprika.
  6. Stir to combine. You may serve now or place bowl (covered) in your refrigerator  to chill before eating.
  7. Use your favorite type of bread to make the sandwich and serve with fruit on the side. Enjoy!
  8. Makes 4-6 sandwiches depending how much you like to stuff them. 🙂

Egg Salad Sandwich

Egg Cups

Egg Cups PlatedThese were so much fun to make. If you have young children and want to introduce them to cooking I think these would be an ideal beginner’s dish. There are so many different variations you can make depending on what ingredients you like or what you have on hand. I made vegetarian ones and for my son I did a take on a Denver omelette using ham, cheese, bell pepper and green onion.

INGREDIENTS:

  • 6 eggs (will make 12 egg cups)
  • 1/2 cup milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground pepper

FOR VEGETARIAN EGG CUPS:

  • 1/2 small red onion, finely diced
  • 1 Roma tomato, diced
  • 2 large shiitake mushrooms, diced
  • 1/2 red bell pepper, diced
  • 3/4 cup baby spinach, diced

Egg Cups 1

FOR HAM AND CHEESE EGG CUPS:

  • 1/2 cup diced ham
  • 12 tablespoons shredded cheese, divided (I used cheddar and mozzarella mix)
  • 1/2 red bell pepper, diced
  • 2 green onions, diced

DIRECTIONS:

  1. Preheat oven to 350 F degrees. Meanwhile, generously spray muffin pans with nonstick cooking spray. Set aside. (For easier clean up, use baking cups instead of cooking spray.)
  2. Break eggs into a large bowl or 4 cup measuring cup. Add milk, salt and pepper. Whisk until ingredients are combined.
  3. Add equal amounts of your vegetables (or ham and cheese) into each cup of your muffin pan.
  4. Pour in egg mixture into each cup about 3/4 of the way up for each.

     

  5. Bake egg cups for 25 minutes, or until toothpick inserted into center comes up clean.Egg Cups 6
  6. Let cool for a few minutes before taking egg cups out of pans.Egg Cups 7
  7. Serve with your favorite condiments or none at all.

You can keep these in an air tight container for up to 4 days. Reheat in the microwave.

Egg Cups Plated 2