Once upon a time, as in yesterday, there was a family divided.
They made their choices, they took sides. Neither would budge to accommodate the other.
It was a battle of the egg salads. One recipe made with the traditional deli-style mayonnaise. One recipe made with sweetened up, home school Miracle Whip.
My allegiance to Miracle Whip had remained steady throughout my youth, including my favorite after school snacks of cheddar cheese topped Triscuits with a schmear of Miracle Whip. My favorite sandwich was egg salad–and Miracle Whip was my flavor enhancer of choice.
And then it happened. On a trip to New York City I discovered the purity of mayonnaise. A corner deli egg salad sandwich made me a convert. I had switched sides. I was now a mayo lover.
My family is still far from making the jump to the other side. I am outnumbered.
The end result? Each egg salad that is made in our house is made in two versions, one with finely chopped hard boiled egg that is barely moistened with the tang of mayo and a bit of mustard. The other delivers a more generous dollop of the far sweeter Miracle Whip mixed into heartier chunks of egg.
Either which way, white bread is a must, lightly toasted with a swipe of butter. I find the ratio of two eggs to one scant tablespoon of mayonnaise and 1/2 teaspoon mustard plus a pinch of salt results in the finest combination.
So which kind of lover are you? Miracle Whip or Mayonnaise?
mash it up.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 4 eggs
- 4 pieces white potato bread butter
- 2 scant tablespoons mayonnaise
- 1 teaspoon yellow mustard
- kosher salt
- Place eggs in a medium saucepan, cover by with cold water by 1 inch or from your fingertip to first knuckle. Bring to a boil over high heat. Remove from heat, cover with id and let sit for 10 minutes. Cool with cold water and ice cubes for 5 minutes. Crack and peel eggs under cold running water. Set aside.
- In a bowl mash eggs finely. Add mayonnaise, mustard and salt and stir to combine.
- Toast bread, butter and top two slices with half of egg mixture. Top with remaining bread slices and serve.
For a bigger twist from the basics, try one of the recipes below.
The Curvy Carrot’s Open Faced Egg Salad Sandwich is a svelte alternative to the traditional recipe when Shanon swaps out mayo for a muffin-top destroying Greek yogurt with a spike of garlic and chives.
Neil and Jessica’s Cucumber Egg Salad would be ushered into my husband’s mouth with great applause and lip smacking. Cucumbers: his perfect food. Kohler Created’s creation of a perfect union with egg salad.
Tofu, veganaisse, fennel and a spate of spices round out Cheeky Kitchen’s super quick and delish Vegan Mock Egg Salad that Brooke whips up on nights when cooking a meal isn’t in the cards.
Adrianna takes us into some serious interesting ingredient combination territory with A Cozy Kitchen’s Curry Egg Salad is tricked out with the spice of curry, the sweetness of apple and the tart squirt of lime rounded out with dijon. An adult egg salad indeed.
Lisa keeps it simple and gluten-free with a few eggs, a little celery crunch and a touch of dill on gluten-free bread in With Style and Grace’s Open-face Egg Salad Sandwich.
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