Monday, January 17, 2011
I'm in a Lunch Rut, So I Made Egg Salad
What to eat for lunch? What to pack for lunch? I can't tell you how many times I have eaten a pb&j or a turkey sandwich for lunch. School is about to start again and I need some new ideas to keep me fueled throughout my busy day.
Joy the Baker made egg salad look oh so tempting. So I made it. And now I have lunch for the next two days or so (I halved her recipe).
The first step is to hard-boil some eggs. If you don't have your own method, I recommend using this one.
With some nice herbs and aromatics and good mustard, egg salad can go from drab to dapper in no time. I even added a touch of minced preserved lemon that I canned a few weeks ago.
Egg Salad a la Joy The Baker
Makes roughly 2-3 servings worth
4 eggs hard-boiled, peeled, and cut in half (again use this as a reference)
2 tablespoons mayo
1/2 teaspoon mustard (Dijon, whole grain...)
1-2 teaspoons minced fresh flat-leaf parsley (feel free to use another herb if you prefer)
1 tablespoon minced shallot (again you could use red onion, scallion, green garlic...)
1 teaspoon lemon juice (I didn't have lemon juice so I used minced preserved lemon + a bit of vinegar, cider or white is good)
salt and pepper, to taste
bread, for sandwiches
1. Dump all ingredients into a bowl and break it up/mix with a fork until everything is incorporated to the consistency of your choice. Spoon onto (toasty) grainy bread for a nice sandwich.
Keeps up to 4 days in the fridge.