Big deal, you say. It's the week after Easter, everybody's eating egg salad.
True as that may be, this sandwich IS a big deal for me. Because it is the first egg salad sandwich I have ever had IN MY LIFE. I will give you a moment to recover from the shock surely caused by that statement.
So how did this come about? I'll tell you. For the first 31-and-a-half years of my life, I would not go near the stuff. I would (very politely) say I would rather die of starvation than ingest that stinky, yellow, blobby goo. But for some reason the last time I had a hard boiled egg on a salad, I thought to myself, hmm ... maybe egg salad would be good.
Because a pregnancy craving has yet to lead me astray, I decided to go for it. We ended up having a glut of eggs this week, and it seemed fated. Here are my tasting notes.
- Is it supposed to be so mushy? Or did I use too much mayonnaise? I had the overwhelming feeling I was eating a mayonnaise sandwich, which is not really a good thing in my book.
- I didn't have an onion started, and I wasn't about to get into the whole chopping process just for a stupid egg salad experiment. I was also lacking celery. I think I would enjoy it more with the addition of those crunchy elements. (See "Is it supposed to be so mushy?, above)
- I went rogue and added some mustard. Also some dill. But mostly too much salt.
- I ate it on white bread because I had some in the freezer, and because everyone I've seen eat egg salad eats it on white bread. I think this was a mistake. I think I would go wheat next time, if not caraway rye. Oh, how I loves me some good rye bread.
- I put pickles on the sandwich in addition to on the side. This may have contributed negatively to the salt factor, but definitely helped with the mush factor.