I know that an egg salad sandwich really isn’t much of a recipe, but it’s a lunch idea that I often forget about so I thought I would share with you! I made this Simple Egg Salad Sandwich yesterday and just kind of winged my ingredients. It turned out perfect and made for a yummy lunch. Usually, I hard boil my eggs on the stove, but yesterday I decided to try something different that I’ve seen online a few times recently. I placed one egg in each cup of a muffin tin and then BAKED the eggs for 25 minutes at 325 degrees. And out came fully cooked eggs! If you only need a few, cooking them on the stove is probably just as easy, but if you need several cooked all at one time, this might be a better method to try. I really just wanted to experiment and see how they turned out. 🙂 It was definitely easy…so maybe I’ll do this more often. I read that baking them in the oven is supposed to make them easier to peel. The two eggs I used today peeled easily, so maybe it is better? Hard to say. I often forget about hard boiled eggs for a snack or breakfast, but I always enjoy them when I do remember!
Whenever I get the chance, I like to buy my eggs from my local farm (Honored Prairie). Their hens are free to roam the pasture, they are never given antibiotics or artificial hormones, and their diet is supplemented with non-GMO grain and organic vitamins and minerals. The healthier the hen, the healthier the egg! And that sounds very healthy to me!
Simple Egg Salad Sandwich
- 2 hard boiled eggs (preferably local, free-range), diced
- 1 T organic mayonnaise*
- 1 tsp. Dijon mustard (I use Annie’s Naturals)
- Pinch of salt
- 2 slices of bread (I make my own honey whole wheat bread), toasted
- Organic spinach or lettuce
Mix eggs with mayonnaise, mustard, and salt. Serve on toasted bread with spinach or lettuce. Yum!
*Currently, I’m using Spectrum Naturals Organic Mayonnaise. It’s the best store-bought option I’ve found so far. We don’t use mayonnaise very frequently, but I do like to keep it on hand for the occasional sandwich or egg/chicken salad recipe. Spectrum uses only REAL ingredients and each one is something I would actually use in my own kitchen. One of these days, I’m going to work up the courage to make my own mayonnaise…but I’m not there yet! It’s on my radar for the future…just not sure when that will be yet!
Have any readers ever made their own mayonnaise? How did it turn out?
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