Egg Salad

Any of you guys out there ever have a grandmother? I’m sure some of you must. Did she ever make you an egg salad sandwich? I adore egg salad sandwiches, and most people I’ve talked to have said the same — yet for some reason no one ever makes them for themselves (or their kids) anymore. It holds such a revered place in a bygone era, that to bring it into the modern age somehow seems taboo.

Well that sort of grandma mystique is a really silly barrier to modern cooking. If it was good enough for your Nana, it’s good enough for us! She’d be proud to see you feeding your children with the same kind of simple love that she gave to you.

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And that word “simple” is key: egg salad is beyond simple, the way all the best recipes are. First, boil 8 eggs for 15 minutes at a rolling boil. (That means you don’t start the timer until the bubbles are fast and furious, not when that first tiny bubble emissary first drifts up from the bottom of the pot.) I don’t have a picture of my pot here because the truth is I boiled my eggs days ago. They were on the cusp of going bad so I went ahead and cooked them to give them a new lease on life. Just make sure you write a big H on the shell so you know which ones you did.

Peel the cooked eggs and dice them up with an egg slicer. This ingenious little tool is something that no kitchen should ever be without. Just slide the wires through in one direction, then lift and rotate the egg a quarter turn so you can go the other direction. You can do mushrooms with it too!

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Add 3 Tablespoons of Hellman’s mayonnaise to your bowl of egg bits. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!] I don’t know why, but it always tickles my funny bone to remember that mayonnaise is mostly made with egg whites, so this is really eggs mixed with more eggs here. I know, I have a strange sense of humor.

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Also add 1 Tablespoon of French’s yellow mustard. Go all gourmet with a gluten-free brown mustard if you’d prefer, but I think Nana might disapprove.

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What’s going to happen as you mix everything together is the yolks of the eggs will disintegrate and become part of the sauce, while the whites stay nice and firm. Using a fork will help speed the process along.

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Toast up some gluten-free bread, slap on a few pieces of lettuce, and you’re done! I got lazy over the summer and started buying prebaked loaves of GF bread a lot, though I’m trying to get back into doing more baking at home to save money. But if you’re curious, this is Food For Life millet bread. It has earned the approval of even non-GF eaters, though it’s important to note that it must be toasted before it can clear the bar. Of course it’s all just a delivery vehicle for this classic, comforting, perfectly grandmotherly egg salad, so you might not even notice the bread anyway.

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Happy Eating!

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Egg Salad

8 eggs, hardboiled
3 TBS Hellman’s mayonnaise
1 TBS French’s yellow mustard