This egg salad comes from The Silver Palate Cookbook. I made it first probably 20 or so years ago and it's been my favorite egg salad ever since. Please note...this is probably only the third time I've ever made it!
Since this is the only egg salad recipe I've ever made I can't really tell you if it's the best. I only know I like it much better than most of the egg salad I've ever ordered in a deli or restaurant. Most of the egg salad I get is a bit on the 'dry' side, where I would call this a more 'wet' version.
I used the Cut-N-Seal from Pampered Chef to make these cute little sandwiches. You really need some soft bread for this to work so I usually try to find a loaf of fresh white Wonder Bread. This time I used some "whole grain white" bread and I wish I had gone back to the Wonder Bread. You waste a LOT of bread doing this but I think it's so worth it as the presentation is pretty cool (I made these for a friends baby shower many years ago). I filled these up a bit to much and the first two or three I made had egg salad squirting out the top. Even the photographed ones have more than is really needed. The actual sandwich comes out to be about 2 1/2 inches across. Of course the egg salad can just be put between two layers of regular bread. The cookbook says it works really well on black bread. It also tastes pretty good just spooned from the mixing bowl...not that I would ever do that of course.
I'm going to use this as my entry for The Weekend Cookbook Challenge which this month is being held by Mel's Diner. You are supposed to use a salad recipe from one of your cookbooks. This is my first foray into the Weekend Cookbook Challenge and I'm excited to see what other salads folks come up with. I'll post about the roundup which should be around the end of June.
Do be aware if your husband is anything like Mr. L, they will try to see if they can put a whole sandwich in their mouth at one time. I can't tell you exactly how many of the sandwiches this recipe makes as we were eating them as we made them and I barely had enough egg salad left to give to my mom!
EGG SALAD WITH DILL
8 hard-cooked eggs
1/2 cup finely chopped purple onion
1/3 cup chopped fresh dill
1/2 cup mayonnaise
1/4 cup dairy sour cream
1/4 cup prepared Dijon-style mustard
salt and freshly ground black pepper, to taste
Peel the eggs and quarter them. Place in a mixing bowl with the onion and dill.
In another bowl whisk together the mayonnaise, sour cream and mustard and pour over the eggs, onion and dill.
Toss gently, season to taste with salt and pepper, and toss again. Cover and refrigerate if you must, but the salad is at its best eaten immediately. Makes six portions.
Note: I used less than a third a cup of dill. A third a cup is a lot of chopped dill! I also used Grey Poupon mustard.
Note: I did more than quarter the eggs, I pretty much cut them into pieces as it made it easier to put in the Cut-N-Seal sandwich.