Oh, egg salad. How I hated you as a child. And how wrong I was. Well-made egg salad is amazing, and so easy to make. Chances are, you’ll have everything you need right in your fridge–except, perhaps, the fresh basil, which really makes it.
This is the recipe I used for my Anne of Green Gables tea party earlier this month!
Basil Egg Salad
Makes 2 regular sandwiches or 8 tea sandwiches
Four large eggs
Best Foods or Hellmann’s mayonnaise, to taste (start with 1/4 cup and go from there)
2 Tablespoons Dijon mustard
2 Tablespoons fresh basil, minced
Salt and pepper to taste
4 slices firm white or wheat bread
Place your eggs in a saucepan and cover them with water. Bring to a boil, covered, over high heat. Once the water reaches a boil, turn off the heat and let the eggs sit for 15 minutes.
Meanwhile, prepare a large bowl of ice water. Drain the eggs and place them in the cold water for at least 10 minutes. Then, gently crack the shells all over and remove them under running water.
Dice your eggs and add them to a medium bowl. Add the mayonnaise, mustard, basil, salt, and pepper. Taste your salad and add more mayo, mustard, salt, or pepper if needed.
Spread your slices of bread with mayonnaise and divide your salad between two of them, topping your sandwiches with your other two slices of bread. If you’re eating them immediately, slice them in half and enjoy.
If you’re making tea sandwiches, cover the sandwiches and refrigerate them for at least and hour. Then, using a serrated blade that you wipe clean after each cut, slice off the crusts, then cut each sandwich into either four squares or four triangles. Enjoy!
Deluxe Basil Egg Salad
When I’m feeling extra fancy, I add chopped sundried tomatoes (which have been rehydrated in hot water) and chopped kalamata olives.