Tuesday, July 15, 2008
Maybe not 'best ever' but still good
-Best-Ever Egg Salad Sandwiches
Best-Ever Egg Salad Sandwiches
The Bon Appétit Cookbook Copyright
12 bacon slices
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
¼ cup chopped pimiento-stuffed green olives
½ cup mayonnaise, divided
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves I forgot to pick this up
Cook bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
Combine chopped eggs, celery, and olives in bowl. Mix ¼ cup mayonnaise and mustard. Season to taste with salt and pepper.
Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. (Duh!) Cut sandwiches diagonally in half.
This egg salad was very good but 'best ever'? Certainly not if you don't like green olives. I do like green olives and I would probably still hold back on such a strong title. That's a real pet peeve of mine - people have different tastes, no recipe is the 'ultimate' or 'best' and words like that just set expectations too high.
I've passed up this cookbook several times. It reminds me of the The Gourmet Cookbook - a classic for some people I suppose, but most of the recipes are a bit high-brow for the crew in this house. However for $9.99 at Ollie's and an additional 15% off during the 'Ollie Day' sale, I decided it was time to add it to my collection.
My dial-up connection was giving me fits this morning. I ordered high-speed internet a few days ago. I finally gave in.
Question of the Day: What kind of internet connection do you have?