Egg salad is about as common as the bread it is served upon and here's the version Bill and I both like it.
Instead of yellow mustard, I usually add ground mustard instead. The more you add, the more of a bite your egg salad will have. I then include a touch of ground tarragon, smoked paprika and seasoned pepper for plenty of seasoning.
Smoked paprika is a striking deep red. Due to the slow oak smoking, it has an intoxicating smoky aroma. There are different degrees of it from mild to hot and if you haven’t tried it, you are in for a surprise.
Now, for making hard cooked eggs: I use eggs that are at least a week old, seems like they peel easier. Place eggs in a sauce pan with enough cold water to cover eggs by 1 inch; bring the water to a boil. Remove the pan from the burner and cover with a lid. Let it stand for 25 minutes, drain the water off and then fill the pan with cold water and let set for a couple of minutes. Drain and refrigerate. The eggs will have a smooth texture and there will be no green/grey rings around the yolk.
So, get busy and start cooking your hard boiled eggs so they will be cooled by lunch time!
6 hard cooked eggs, cooled, peeled and diced
5 large pimento stuffed green olives, chopped
2 tablespoons onions, minced
1/3 cup mayonnaise
1½ tablespoons pickle relish
1 teaspoon ground mustard
¼ teaspoon ground tarragon
½ teaspoon smoked paprika
¼ teaspoon salt
½ teaspoon McCormick’s Seasoned Pepper Blend
Place eggs in a mixing bowl.
Add olives and onions.
Add mayonnaise and pickle relish and combine.
Add ground mustard, tarragon, paprika, salt and pepper, blend well.
Spread mixture on your favorite toast and make a sandwich.
Makes 6 sandwiches
Pam’s note: Bill convinced me that sandwiches are always better on toast.
I wonder how it would be with a slice or two of crisp bacon on it...