One of the first people to come to my mind when I think of egg salad sandwiches is a dear friend of ours, Ken Wilkinson. He has been in my thoughts recently because he passed away April 29.
If you have had anything to do with square dancing in Saskatchewan in the past 50 years, you may have met Ken, danced to his calling or at least heard of him and his wife, Eleanor.
Square dancers love dancing, but they also enjoy their after-dance lunches. Egg salad sandwiches were among Ken’s favourites.
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In memory of him, here are some versions of the versatile egg salad sandwich.
BASIC EGG SALAD SANDWICH
This will make enough filling for at least a dozen sandwiches or 24 open face buns, depending on the size of eggs used. Half or quarter the recipe for fewer sandwiches.
12 eggs
2-3 tbsp. mayonnaise (I like Hellman’s) 30-45 mL
1 tbsp. prepared mustard 15 mL
1/2 c. celery, finely chopped 125 mL
3 tbsp. green onion (optional), finely minced 45 mL
1 tsp. paprika 5 mL
1 tsp. dried dill weed 5 mL
salt and pepper to taste
Place eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil, put on the lid and turn off the element. Let the eggs stand in the hot water for 10 to 12 minutes.
Drain the hot water and cover the eggs with cold water. Drain and replace with more cold water to cool the eggs.
Store the eggs in the fridge for up to two days before using.
To peel the eggs, gently tap the shell to break and then roll the egg on the counter with the palm of your hand. Peel off the shell and rinse the egg in water.
Put the eggs into a large bowl and use a potato masher to mash them. Alternatives are to chop or grate the eggs. Add the remaining ingredients and mix. Add more mayonnaise if needed to moisten the mixture.
Optional ingredients that can be added to the egg mixture for added flavour and texture are finely chopped or grated carrots, peppers, cucumbers, onion, garlic, dill pickles, cheese, ham or relish.
Various seasonings could include Dijon mustard, dry mustard or specialty mustards, onion or garlic salt, curry, cayenne pepper, turmeric, parsley, hot sauce or no-salt added seasoning mixes.
When making a sandwich, add lettuce, spinach, tomatoes, pickles, cheese slices, salsa or ketchup.
The egg mixture can be served on whole wheat buns, breads and crackers or rolled in a flat bread or tortilla.
For a salad, serve the egg mixture with lettuce or other greens or make stuffed eggs using egg white shells.
For a lower fat version of egg salad, cook and shell the eggs and then separate half of the yolks from the whites and reserve for another use or discard. Finely chop the remaining eggs and whites. Replace all the mayonnaise with half light mayonnaise and half light sour cream.
Add other ingredients and seasonings as desired.
Adapted from CanadianLiving.com.
SPROUTY EGG AND SESAME SEED FILLING
This is a crunchy version of egg salad that is good on whole wheat buns.
8 eggs, hard cooked
1/4 c. sesame seeds 60 ml
1 c. celery, finely chopped 250 mL
1/4 c. onion, minced 60 mL
1/4 tsp. pepper, fresh ground 1 mL
Garlic salt to taste
1 c. lentil sprouts (or other small sprouts) 250 mL
mayonnaise, to moisten
Spread the sesame seeds in an ungreased skillet and cook over medium heat until golden brown, stirring frequently. Chop the eggs and add the other ingredients. Moisten generously with mayonnaise. Serve on buns.
Source: The Amazing Legume, cooking with lentils, dry beans &dry peas by Alice Jenner.
EGG SALAD PINWHEEL SANDWICHES
It is much easier to have your bakery slice the bread horizontally than it is to try doing it yourself.
1 loaf fresh white, whole wheat or multigrain bread horizontally cut into about eight slices
1/3 c. butter, at room temperature 75 mL
12 hard-cooked eggs, peeled and finely chopped or grated
1/2 c. chopped green onion 125 mL
1/2 c. mayonnaise or salad dressing 125 mL
1 tbsp. chopped fresh dill 15 mL
1 tbsp. Dijon mustard 15 mL Salt and pepper, to taste Sweet gherkins (about 12) or
Cooked thin asparagus spears (about six)
Set aside top and bottom crusts. Trim crusts from remaining slices. Use crusts for croutons or crumbs.
Flatten slice with a rolling pin. Spread each slice with butter to the edge. This will prevent the filling from leaking through the bread and making the sandwiches limp and soggy.
Combine eggs, green onion, mayonnaise, dill and mustard in a bowl.
Season with salt and pepper. Spread about 1/3 cup (75 mL) filling evenly on each slice of bread. Place a couple gherkins or an asparagus (trimmed to fit) across short end of bread. Starting at short end, roll up each slice into a cylinder.
Wrap each roll in plastic wrap or cover with a damp tea towel. If possible, refrigerate for at least an hour.
Unwrap sandwiches. If the ends look a little ragged, use a serrated knife to trim them.
Slice each roll into four or five pieces. Allow four to six sandwiches per person.
Source: blog.getcracking.ca.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com
