Hot Egg Salad

Posted on March 12, 2009. Filed under: Favorite Recipes |

Egg salad sandwiches are a pretty healthy way to eat, fun and versatile to make, and add some variety to my lunch when I am burned out on deli-meat. I grew up eating egg salad sandwiches that my mom would make, but then went for YEARS, DECADES even, without. Since my mother went home to be with the Lord over a year ago, I have found myself returning to some favorite foods she used to make that bring up fond memories of my childhood. Egg salad is one of those I guess.

As usual when I cook, I look for ways to spice up whatever I’m  fixin’ and add some heat. So here is my Hot Egg  Salad Sandwich recipe.

Slowly boil 1 dozen large eggs for about 20 minutes.

While the eggs were boiling I chopped up all the veggies I was going to toss in-

1/2 cup of green onion or red, sometimes even a sweet onion, finely chopped

1/2 cup of red bell pepper, finely chopped

4-5 cloves of garlic minced.

1/2 cup of celery, finely chopped

1/2 cup of sweet pickle relish

1   jalapeno, finely chopped.

After the eggs are done and cooled off, I strip the shells off and mash them all up with a fork as fine as I can and place in a bowl. Then I toss in about a half teaspoon of pepper, 1/4 tsp of salt and add the veggies.

The last step is adding the Miracle Whip, light. Here you have to go on your own to get both the texture and taste down right. I added about 3 heaping tablespoons (very scientific measurements I know). I mix it all together and give it a taste test…and it was great.

The “Hot” factor varies according to the jalapeno. These days some peppers are mild, others medium and some hot. Even different parts of the same pepper vary. The garlic and black pepper spice it up but the other factor is age. The first day of this recipe, the egg salad is mild and even sweet (as long as the jalapeno is mild). But by day 3-4 the garlic really gets stronger and hotter. The heat grows with age. When I make a big batch of egg salad, using a whole doz. eggs, it will last us about a week, and by the end of the bowl it has a zip to it for sure.

How is the best way to construct an egg salad sandwich? Here lately I have been using dark rye bread, but any whole grain bread will do, I like the stronger flavor of rye and it is a bit higher in protein. I usually toast my sandwich bread but not with egg salad as then, when you bite down on it, it squishes the egg salad out. I coat one slice of the bread with Miracle Whip, light and the other with a mustard. I slap on a thick layer of the egg salad then pile on either the romaine lettuce or some fresh baby spinach, maybe even both, a big tomato slice, a slice or two of cheese (sometimes pepper jack, maybe chedder, usually swiss).

The sandwich is usually quite messy to eat because I do pile it on thick and it oozes out the sides. The egg salad itself has a lot of crunch to it (no…not because I left eggshells in) because of the celery. I also use the celery in my tuna salad and potato salad. Celery is like a superfood, very high in vitamin K, high in fiber and low in calories.

Info on Eggs:

Info on Rye Bread- notice it is great for diabetics:

Info on celery:

Here is another way to use the egg salad, this time for breakfast: I toasted an English Muffin (whole wheat & Flax by Orowheat- I use Orowheat breads almost exclusively) and spread both halves with Miracle Whip, Light, put a couple of small slices of ham and 1 slice of swiss on, nuked it in the microwave for about 25 seconds, then layered on some of the cold egg salad. The cold/hot combination gives me a wonderful mouth awakening in the morning and the ham-n-cheese on top of the egg salad obviously worked.  Great quick breadfast!


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2 Responses to “Hot Egg Salad”

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wow. great posts. by the way from where do you get such nice ideas and contents. I love the way you post.

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