And no, I’m not talking about the band 😉 (Hiya, Gene!)

I’m talking about the old adage to “Keep It Simple, Stupid!” (Some delicate souls refer to it as “Keep It Simple, Silly.” *LOL*)

It has been h-o-t here, and when it comes to food, I’ve been keeping things pretty simple for the most part. I’ve not been shy about using convenience products, such as pre-seasoned, lean pork tenderloin that we bake out on the grill…pasta salad mix that I just boil and toss as per the directions, ‘though I do like to try to add in a fresh ingredient or two…marinade mix…tossed green salads with bits and bobs of whatever I have handy to add in and that sounds yummy…fresh vegetables seasoned simply with a bit of olive oil, healthy splashes of red wine or balsamic vinegar, some ground sea salt and coarse ground black pepper, and maybe some snippets of fresh basil.

What can I say — it’s summertime! (Go on, take 2 1/2 minutes out of your day and give this beautiful Sam Cooke rendition — with some mis-spelled lyrics 😉 — a listen. You know you want to!)

Another way of keeping it simple is sandwiches, and one of the simplest, affordable sandwiches is Egg Salad.

Like most things,egg salad can be very, very basic — simply diced egg and mayonnaise or salad dressing with a squirt of mustard — or have a bit more too it, yet still be simple. I prefer to add in a bit more than just mayo and mustard because I want the nutrition, texture, and flavors that come from the veggies added in.

The key ingredient for egg salad is, of course, hard boiled eggs! 😉 Believe it or not, there are actually several variations on how to hard boil eggs. Here’s how I do it:

  1. Place desired number of eggs in a single layer in a sauce pan. Sauce pan should be large enough that there is space among the eggs — they shouldn’t be crowded right next to each other.
  2. Fill with cold water from the tap until eggs are fully covered by 1/2″ to 1″ of water.
  3. Sprinkle a bit of salt or a splash of vinegar into the water.
  4. Bring to a boil, uncovered, over medium-high to high heat.
  5. When the pan reaches a boil, remove from heat and cover. Let rest for 18 minutes (set a timer!).
  6. Pour out hot water and rinse in cold water (it may take a few rinses, leaving eggs in the water). Lightly crack the eggs while submerged in water. (I’ve found that this generally helps the eggs to peel more easily.)
  7. Peel eggs when cool enough to handle.

When making egg salad, I generally allow 1 egg per sandwich. The salad will keep for a few days in the refrigerator. If you like, you can dress your sandwich with some lettuce, sliced tomato, some sliced cucumber — whatever floats your boat and that you have a hankering for. 😉

Missie’s Egg Salad (I don’t have any real measurements — I do it all by taste and preference in relation to how many eggs I’m working with and how many folks I’m feeding)

  • Hard boiled egg(s), peeled and coarsely chopped (allow 1 egg per sandwich)
  • Some diced onion (I had some red onion already diced that I used, but yellow or white works well, too — you might even prefer to use some green onion)
  • Dollop (usually 1 to 3) of reduced-fat (lite) salad dressing (such as Miracle Whip) or reduced-fat (lite) mayonnaise — (seriously, start off easy on the salad dressing or mayo and add in more as you need to; it really doesn’t take all that much)
  • Healthy squirt or two of yellow mustard (I really prefer the yellow mustard for this, but if you’d rather, use dijon or whatever floats your boat)
  • 1 to 3 healthy spoonfuls of dill and/or sweet relish
  • Chopped dill (my preference) and/or sweet pickles to taste (I LOVE pickles, and adding chopped pickle adds a layer of crunch and flavor that the relish lacks)
  • 1 or 2 stalks celery, thinly sliced (obviously more or less, depending upon the amount of salad you’re making)
  • Sprinkling of seasoned salt and coarse ground black pepper (I LOVE coarse ground black pepper) to taste 
  • Optional: Shredded cheese to taste
  • Optional: Sprinkling of dill weed to taste
  • Optional: Sprinkling of paprika
  1. Place chopped egg(s) into a medium-sized bowl. Add in a dollop of mayo or salad dressing, squirt of mustard, and everything else. (Seriously, go easy with the mayo or salad dressing — you can always add in more, if need be.)
  2. Stir/toss together gently with a fork. Give it a wee taste; add in more salad dressing/mayo, mustard, pickle, relish, etc. as needed. Just keep doing this until you have the desired flavor and consistency.
  3. Refrigerate leftovers.

TIP 1: If you want to pack it for a lunch or pack it for a picnic, you can pack the egg salad and bread separately and assemble the sandwiches as you eat them; OR, you can lightly, and I do mean lightly, spread the insides of the sandwich bread (the sides that will be facing the filling) with butter or margarine (honestly, it takes very little), then assemble the sandwiches — the butter or margarine will help keep the bread from getting soggy.
TIP 2: If you want to pack the egg salad (as a salad or sandwiches) for lunch but don’t have access to refrigeration, fill a water-proof plastic bag (such as a Ziploc) with ice and place your wrapped sandwich or sandwich filling on top of that to keep it chilled. A frozen juice box will keep things cool, too.

Remember — if you KISS, it gives you more time to Rock and Roll All Night and Party Every Day! 😉 Go on — you know you’re wanting to give it a listen. ’tis the weekend, after all! 😉 And if you’re in North America, we in the States are celebrating 4th of July this weekend, and our Canadian mates to the north are celebrating Canada Day, as well!


About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Eggs, Salad, Salad Filling, Sandwich, Vegetarian/Meatless and tagged , , . Bookmark the permalink.

One Response to KISS

  1. Pingback: It’s Greek to Me | That Smells Yummy!

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