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Egg Salad Sandwiches

Egg Salad Sandwiches

Grated or Sliced, I had never heard of someone grating their hard-boiled eggs to make into egg salad until I met Mr.Picky’s family.  It totally changed the texture for me, a little too smooth.  I now prefer to slice both ways with the egg slicer and then grate the half to make the perfect textured egg salad.

Although my kids have eaten these many times in the past, it has only recently become their favorite.  My soon to be five-year-old asks for them for both lunch and dinner.  Give it a try, although I am pretty sure this is nothing new to most of you.

Basic Egg Salad:

  • 6-7 hard-boiled eggs (peeled and sliced, chopped, or grated whatever you prefer)
  • 1-2 Tbs onion, grated over the boil so you catch the onion juice
  • Salt and Pepper to taste
  • 3 Tbs mayo or less
  • A dash of cayenne pepper or hot sauce
  • 2 Tbs Dijon mustard or horseradish
  • 3 Tbs sweet relish

Egg SaladBoil or bake your eggs however you prefer to obtain a hard-boiled egg.  I boil mine with a large pinch of baking soda, it really makes a difference in peeling the egg.  If I am making a dozen or more eggs I will usually bake them.

Combine all the ingredients and serve on bread or in a pita pocket.  If I am lucky enough to have salad sprouts around they are usually the only other thing I put on my sandwich.


Rustic Potato Salad

Rustic Potato SaladMr.Picky and I were assisting his parent is a large garage sale last week.  Knowing we were going to be tired by the end of the day we decided to BBQ each night.  We had my spinach chicken burgers one night and some bratwursts planned but needed a side dish.  I came home and with the ingredients I had on hand made this potato salad.  It was a hit and will make it again.  I am glad I just remembered to write down my  ingredients as I went.  Most of the time I will create and never be able to do it again.

This salad was chunky and did not have that dry quality a lot of potato salads have.  It has a brightness to it and my mother in-law who does not like dill pickles gave it a A+.

Rustic Potato Salad:

  • About 4-5 lbs. of red potatoes, Yukon gold would be great too
  • 1/3 cup of homemade bread and butter pickles, chopped coarse
  • 1/3 cup of dill pickles, chopped coarse
  • 5 hard boiled eggs, put through an egg slicer both directions


  • 6 oz. container of nonfat greek yogurt
  • 1/2 cup mayo
  • 1/2 tsp garlic powder
  • 3 Tbs mustard, your favorite (I used a mix between Dijon and a grainy mustard)
  • 1/2 tsp salt
  • 1/2 tsp celery salt
  • 1/2 tsp fresh black pepper
  • 1 Tbs sherry
  • 2 Tbs dill pickle juice
  • 2 Tbs bread and butter pickle juice

Steam potatoes peel and all, and allow to cool.  Once they are cool, cube into bite size pieces.  Placed salad ingredients in a bowl and set aside to work on my dressing.

Combine all dressing ingredients in a bowl and whisked until smooth.  Taste it and adjust the flavor to your taste buds.  I thought I had made too much dressing but it was perfect once it was on my salad.

Salad will taste best after chilling in the fridge for a couple of hours or overnight.

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