After all of that holiday food, doesn’t this simply look refreshing? 😀 It’s amazing how something this simple can be so good.
I don’t know about you, but I’m glad all of the big holidays are over! Not that I don’t care for them, I do have fun and am not a “Scrooge”, but dang they’re a lot of work, aren’t they? I literally have “holiday jet lag” afterwards for several days!
And after all of that turkey and ham and potatoes and gravy and stuffing and pies, cakes, candies and cookies…..ugh….I wanted to just fix something quick. Something easy. Something light and refreshing. And this oldie but goodie came to mind. I almost didn’t post this, as I thought the recipe too silly-simple, but my hubby liked it so much that I thought that there were probably others out there craving the same thing. 😉
This is the egg salad that I used to make back years ago when I lived in “Valpo”, IN, at an upscale, eclectic, way ahead of it’s time, gourmet coffee/tea/bistro. The customers LOVED it. I served it on lightly toasted croissants rather than plain white bread, but this is what I had on hand. I didn’t think my hubby would mind. 😉 It was by far the plainest item sold there, and it was ordered daily!
There are only 5 basic ingredients that go into this salad. Hard-boiled eggs, mayo, lemon, dill and salt. That’s all there is to it. Surprisingly simple. But it’s delicious!
You must use a fresh lemon, though. I insist on that. And if I could twist your arm into not using anything other than Hellmann’s regular mayo, I’d insist on that, too.
But you really do want to use a real lemon and not bottled, concentrated juice. You need that light freshness from real juice for one. And you also must add the zest or it just won’t have that sunny brightness that makes it just so, so good!
You can use fresh dill or dried dill for this though. I’ll give you plenty of leeway on that. I’ve used both, plus half and half when I ran out of fresh, and it really didn’t seem to make that much difference at all. As a matter of fact, the dried dill actually had a lot more flavor and that’s what I use now, especially in the winter.
You’ll want to serve this with some nice, crunchy iceberg lettuce on the bottom, (always on the bottom so that the bottom doesn’t get soggy 😉 ), but the type of bread is completely up to you.
You can serve this on any kind of sliced bread, toasted or untoasted, or a nice bagel or croissant lightly toasted. You can also serve this in a pita, a wrap, a tortilla, flat bread, french bread, or even on a soft hamburger bun!
If you don’t want bread at all, this is wonderful in a tomato or scooped onto the ends of endive, too. When I was catering, I used to love to serve these on endive with a fresh sprig of dill on top! 😉 Great for bridal and baby showers and can be served in place of sandwiches, as a “salad”, or as a simple appetizer.
So if you’ve had enough rich food for awhile too, and are wanting a nice, clean and refreshing break for lunch, this is just the ticket. 😉 Light, cool and refreshing, and you can serve it any way you choose!
Have a most wonderful day all, and see you soon! ~ Kelly
- 4 jumbo eggs (or 5-6 extra large), hard boiled
- ⅓ cup heavy mayo (to taste), can sub Miracle Whip or light
- zest of half of a lemon
- juice of half of a lemon
- ½ tsp. dried dill
- ¼ tsp. salt, or to taste
- 4 large crisp lettuce leaves
- 8 slices bread, 4 bagels or 4 croissants, split and lightly toasted
- Place eggs into a pan, cover with cold water, bring water to a boil. Gently boil for 2 minutes.
- Place on lid, turn off heat, and let stand, covered, for 30 minutes.
- Dump out water, fill with cold water and ice, let chill.
- Peel eggs, rinse, chop, and add to medium-sized bowl.
- Add rest of ingredients and stir vigorously until yolks break down and mixture becomes very creamy.
- Cover and chill.
- Assemble sandwiches with bread of choice, lettuce on the bottom, and top with chilled egg salad.