Egg Salad Sandwiches

There is a coffee house in town, Smokey Row, that serves coffee drinks, diner food and has a soda fountain. They have covered all the bases, plus having a large old building with meeting rooms. It is the hot spot for local, state and national politicians trying to influence Iowa voters.
One of their most popular sandwiches is egg salad – certainly a reminder of Woolworth's and other dime store snack bars and small town restaurants. We enjoy them too – on homemade whole wheat bread this time.  Try Buttermilk Chive Bread or Bran and Wheat Germ Bread too.
Egg Salad Sandwiches for 2
2 large eggs
Mayonnaise, preferably Duke’s or Mrs. Clarks
Salt and pepper to taste
Dill or Sweet Pickle Relish (optional)
Onion, finely chopped (optional)
Fresh spinach or lettuce leaves
Butter
4 slices of great bread, plain or toasted
Hard cook the eggs, preferably a day ahead, chill. Peel and chop coarsely. Salt and pepper to taste.  Combine with a spoonful of drained pickle relish, onion to taste and just enough mayonnaise to barely moisten.  Start with a scant tablespoonful, and only add more if necessary.  You don't want it too wet. 
Butter the bread. Line the bottom slices with fresh, home grown spinach leaves or lettuce, top with salad, sprinkle with salt and pepper as desired. Top with second slice and cut on the diagonal.
Serve with a cup of soup or a small side salad.

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