Tuesday, May 3, 2011
Eggs-traordinary Egg Salad
National Poetry Month and April are just memories! I am feeling extremely proud as I managed to write 30 poems, one for each day of April. I connected with some awesome poets and learned about several new (to me) poetry forms. I can honestly say it was a great experience and I'm looking forward to diving in again next year. But now it's time to transition back to the kitchen and recipes, to go from poetry to egg salad ...
This is my favorite egg salad sandwich recipe. I think it must be the dill, or the avocado, or maybe the tomato that makes it taste so spectacular ... at any rate, they all work perfectly together! I had a few extra eggs left after Easter and this was a yummy way to use them up.
Egg Salad Sandwiches with Avocado and Tomato
1 avocado, cubed
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tomato sliced
8 pieces good bread, toasted
The recipe called for 1/2 minced red onion but I didn't have one. I did toss in a handful of chopped green olives.
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes - long enough to stop the cooking. Crack and peel each egg. FYI: The fresher the eggs are, the harder they are to peel after boiling. I treated myself to a new egg slicer which makes fast work of cubing the eggs and the avocado. Combine eggs and avocado cubes. Blend mayo with mustard, add dill, paprika, salt and pepper. Add this mixture to the egg/avocado mix and blend gently.
To assemble each egg salad sandwich: place a tomato slice on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast. Lettuce would also be a good addition to these sandwiches.
Make 4 sandwiches.