Skip to main content

Egg.Salad.Sandwich


I first ate egg salad sandwich at an office lunch. And if I've ever fallen in love with something instantly, this is it. I make this little packet of goodness every once in a while. And I thought it's so simple, you should make it too. Like right now!

I used a baguette for this one, but pick two slices of any bread you like. Hard boil an egg, then chop either the whole thing or just the whites into tiny bits. Mix a tbsp of mayonnaise with 1/2 tsp mustard, then add your chopped egg and mix well. Arrange iceberg lettuce on a slice of bread, then spoon your egg mixture and top with the second slice.

Comments

Rachel said…
Easy and hard-to-resist!
Jeanette said…
easy and so comforting

Please come sign up for our $50 giveaway. Fun Fun Fun!

gafoodies.blogspot.com
Pari Vasisht said…
Hi Simran. The sandwich looks so tempting and at the same time so easy to make. Perfect for a lazy sunday breakfast, right!!!
Do try visiting my space
http://cooking-goodfood.blogspot.com
Pari
Kanchan said…
He he he ... easiest and healthiest sandwich :)
I never tried @home but love the one we get in our cafeteria !
will try this one.
suvi said…
I love it too!!
Khaugiri said…
Lovely..... so easy and perfect in this busy schedule:)
notyet100 said…
looks delicious,...
Sushma Mallya said…
Simple yet a very delicious sandwich...and can be made quickly as well...
Laura said…
I confess I am too lazy to make egg salad--all that peeling of hard boiled eggs!--but I love it too.
Ranjani said…
This is a pretty standard lunch for me too- I add cranberries and celery to it sometimes, gives it a nice tart crunchy taste:)
Lebouffe said…
This one's my all time fav! Mom's been making it since I can remember! Wow -Naina
Unknown said…
:) Looks great.. So easy too! This is going to be part of my routine now on!

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.