National Egg Salad Week
As we Chew on That bloggers are rapidly learning, there is a food holiday for EVERY day of the year. There are also food months and food weeks. After doing some research, I found that the second week of April is National Egg Salad Week. Egg salad is one of my favorite things in the world, so I headed over to Recipe4Living to find the perfect recipe for an egg salad celebration!
I am not overly kitchen-savvy, so I was looking for an egg salad recipe that would be simple, easy, and quick. I also didn’t want to go out and buy ingredients, so I wanted a basic egg salad that wasn’t too fancy. After some searching, I found this Zesty Egg Salad For Two.
I had almost all of the ingredients laying around already, so I was all set. The only thing I didn’t have was green onion, so I left it out. For the “prepared mustard” ingredient, I decided to use French’s Spicy Brown mustard to add a little kick. For the mayo, I used Smart Balance Omega Plus, which has no saturated or trans fats, and helps support healthy cholesterol. (Eggs not pictured, as they were busy boiling)
I decided to double the recipe so I could have plenty of filling for sandwiches throughout the week. While the eggs were hard-boiling, I combined the mayonnaise, mustard, salt, pepper, and lemon juice in a bowl. It looked like this after mixing it:
The next step was to add the hard-boiled eggs. The recipe said to stir the eggs into the mixture with a fork, while chopping it into smaller pieces at the same time. I decided, instead, to use my roommate’s generic slap-chop and I slapped those eggs to my heart’s content!
The final step was just to mix up the eggs and the sauce. Here’s the finished result:
The egg salad was very yummy! I threw it on some multigrain bread and it was fabulous. Using spicy mustard really added some flavor, and the lemon gave it a nice subtle kick, as well. By doubling the recipe and using 6 eggs, I was able to make about 3 1/2 sandwiches. The egg salad kept well in the fridge and my roommates even stole a few bites every once in a while because it was so tasty! That said, there’s nothing really special about this recipe. It’s pretty much the basic recipe that people have been using for years. But sometimes simplicity is best, and I was happy to celebrate Egg Salad Week in my own little way.