Wednesday, July 13, 2011

Egg Salad - Pockets and Sandwiches



If there is one thing that everyone has had at one point or another, it is egg salad sandwiches.  I personally love them, and every time I whip one up I wonder why I don't have them more often.


Here is a quick and easy way to use egg salad as a cute appetizer, and how to use the leftovers as a delicious lunch the next day!




For the Egg Salad Pockets I lined each half of a mini pita with some mixed greens, and then filled them up with the egg salad.  These were great as an appetizer when we had a BBQ the other day, they were nice and cool on a hot day!  The next day we cut up a baguette to make sandwiches, and filled them up with some bacon and egg salad, delicious!


Here is how I whip up my egg salad. I know everyone has their own preferences, but I like to go light on the mayo and mix up the spices to give it different flavours.


Egg Salad

  • 8 hard boiled eggs
  • 2 - 3 tbsp light mayo
  • 1 tsp honey dijon mustard
  • 1 celery stalk, diced thin
  • 2 green onions, diced thin
  • salt and pepper to taste
  • 1 tsp smoked paprika
  1. Peel the hard boiled eggs and give them a quick rinse
  2. Roughly chop up the eggs, and mix them with the celery and green onions
  3. Add the mayo, dijon mustard, vegetables, salt, pepper, and paprika
  4. Mix well, and adjust seasonings or amount of mayo if like
  5. Enjoy alone, or in a pita or sandwich!

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