Garden Party: Part II

Tea Sandwiches

Back at the garden party, we had three kinds of tea sandwiches available, Curried Chicken Salad, Cream Cheese & Cucumber, and Egg Salad.



Cucumber & Cream Cheese Sandwiches

One of the few things keeping me from veganism, besides my unfailing love for cheese, is eggs. Egg Salad keeps well in the fridge, takes barely any skill to make, and isn't just for sandwiches. I sometimes dip potato chips in my egg salad, or scoop a bit on top of a salad; garnish a piece of cheesy toast, or simply eat by the spoonful.

A tip I got from working in the food industry is to use a cheese grater to shred your eggs once they've been hard-boiled. This is a huge time saver, and makes for a great texture throughout. Also, the restaurant I work at throws in a few capers, with some juice, right at the end. It's surprisingly and will seriously raise the bar on your egg salad.

Egg Salad Sandwiches

EGG SALAD

INGREDIENTS:

• 12 extra large eggs
• 1/3 cup mayo
• 2 tsp. grainy mustard
• 1 tbsp. minced fresh dill
• 1 tsp. kosher salt
• 1/2 tsp. ground pepper
• *1/4 cup capers

MY DIRECTIONS:

 

Step 1.

Hard-boil eggs according to a recipe you are comfortable with. I start my eggs in COLD water and allow them to reach a boil, then let them boil for another 5 min. Then I turn the heat off and let them sit for another 20 min. Cool eggs in an ice bath before peeling (the longer the better).

 

Step 2.

Shred eggs with a large hand cheese grater.

 

Step 3.

Add all other ingredients and mix just enough to distribute everything evenly. 

Optional: Strip in capers at the end.