I have a love hate relationship with egg salad. I absolutely love all things egg salad – sandwiches, fancy appetizers piled on crispy crackers, even deviled eggs. But I hate trying to get the darned hard boiled egg to come out right! I put the eggs in the pot, cross my fingers, say a little prayer, and hope for the best. Will some crack, leaving white goo all over everything? Will the yolks turn that ugly green color (what’s up with that, anyway)? Will I have to peel them in tiny shreds, leaving me with eggshell shards buried in my fingertips? Or will they come out that perfect shiny white with a lovely pale solid yolk after simply slipping out of their shells? (Aahhhh… one can always dream). And then it happened! Someone cracked the
egg code! In fact, it was my sister (yes, the one who hates to cook). She researched hard boiled eggs as if she were learning how to build a weapon of mass destruction. After hours and hours of poring through every single “how to” article on the internet (there are a bazillion of them!), she put it all together. Simple is best! Yay! Just place the eggs in a large pot, cover them with cool water, bring the pot to a boil, cover, then immediately remove from the heat. Let sit, covered, for 20 minutes. That’s it! They’re perfect every time. Perfect color, perfect, texture, and perfect peeling.
So now that we’ve got that figured out, it’s time for a simple, healthy, satisfying egg salad sandwich. Much like the egg boiling process, I’m keeping it simple. But I’m adding a couple of tantilizing ingredients to make it not your average egg salad sandwich.
To the perfectly prepared eggs, toss in some cool grape tomotoes and creamy diced avocado. Blend in some mayo and a bit of mustard, lay it all on a bed of peppery baby arugula on some basic wheat toast, and dig in. This egg salad sandwich is great for a weekend lunch, or pair it with with a bowl of soup and you’ve got dinner in a flash. You’ll love it and you’ll love to make it. It’s so simple!