As a young girl I can remember sitting on the rocky sand bar at Benbow Lake in Northern California with my grandmother. She would pack my cousin and I an egg salad sandwich on white bread and we’d picnic there during the warm summer months. It’s one of those memories that comes flooding back every time I take a bite of an egg salad sandwich.
She, of course, made hers on good old white bread and would sometimes slice a few black olives on the top. Nowadays I try to be a little more mindful of the type of bread I choose, but sometimes, it’s just necessary to buy a sack of white bread and go for it.
Memories like that are amazing. I hope someday that something I make with love will fill my kids or grandkids minds with joyous times of the past. When I saw that we were making Emeril’s version of egg salad for the #SeriousSandwich blogalong, I was skeptical. I mean, how could it be any better than my grandma’s egg salad? Well, this is definitely not your ordinary eggy deliciousness. It’s “kicked up” as Emeril would say. And in a goooooooood way! I thought maybe my kids would turn nose to all of the ingredients but they loved it, well one really liked it, the other is still in Grandma’s Camp. We had them for dinner with freshly made tri-color potato chips and it was delish!
|Photo courtesy of Emeril Lagasse|
I won’t tease you anymore. You just need to give it a try for yourself and see if it rivals your favorite egg salad memory.
Egg Salad Supreme
- Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
- Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.