Egg Salad: Comfort Food

 

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Growing up summer at the beach included egg salad sandwiches for lunch.  I have fond memories of Mom boiling eggs and turning them into deviled eggs and egg salad sandwiches.  She knew they were a favorite we shared.  Egg salad, chips and a coke and lunch was served.  I have so many fond memories of those lunches.  White sandy beaches, heat, heat, humidity and fun.

Although I never thought about it, the egg salad seemed to be seasonal.  The sandwiches would start appearing after Easter and end sometime after Labor Day.  These days I look forward to my egg salad at the Masters.  There is something about their version of the egg salad sandwich that takes me back to Mom’s.  I’ve  been trying to decode their recipe for years now.  Today as I mixed my egg salad for sandwiches on the beach, I finally came close!

 

 

One dozen eggs – hard boiled and dumped into an ice bath to make pealing easy.

Peel eggs, slice and mash

Add salt and pepper to taste

Mix in 1/4 of mayo to start, add additional as needed.  I used lite mayo,

Add a tablespoon of mustard.  I used Frenches

Spread on bread of your choice and enjoy!

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