We Had This For Lunch Yesterday And Can’t Stop Thinking About It
I have fond memories as a little girl of helping my dad prepare his favorite lunch—an egg salad sandwich and a glass of iced tea or lemonade. He always let me smash up the eggs until they were just right and sprinkle on the salt and pepper. Then we’d add just a touch of Miracle Whip and spread a thick layer onto white bread.
And that would be where my contribution ended. He’d always offer to split the sandwich with me, but the thought of actually eating the mashed up eggs was definitely not appealing to my childhood self. I’d just wrinkle up my nose as he’d tell me “Okay, guess I get to keep it all to myself!” and take a big bite that would send me running.
However, as I’ve grown older I’ve come to appreciate the flavor of a good egg salad sandwich and enjoy them with my dad on a regular basis. But we still differ a little on what exactly entails “good”—he’s very much a purist and keeps things extremely simple.
I, on the other hand, need a little more flavor. And this recipe delivers!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS
Quick tip: If you don’t want to deal with boiling water you can bake eggs in a muffin tin—simply place the whole eggs in the tin and bake at 325 degrees for 30 minutes then cool in ice water.
Photo attribution and recipe courtesy of: Impeccable Tasty.
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