We are not a sandwich family.
While there’s no denying the convenience of eating right out of one’s hand (all hail the Earl of Sandwich), and while I do love me some Subway (ham and swiss on wheat with lettuce, banana peppers, black olives, pickles and mustard), I don’t know that I’ve ever -- ever, ever, ever, -- set out to make a sandwich just for myself. In fact, as I look over the 100+ recipes in Feminine Wiles, there’s only one sandwich recipe – for tuna salad (which is very, very good, but I'd just as soon eat with a fork).
The kids, I suspect, feel the same way about sandwiches. Yes, I pack their lunches every day, but unless I insist on variety, it’s always the same: peanut butter. Not peanut butter and jelly (the classic). Not peanut butter and banana (a Southern treat). Not peanut butter and honey (my brother’s childhood favorite). Not peanut butter and bacon (although knowing their fondness for bacon, that one’s a mystery).
Just peanut butter.
However, knowing Son and Darling Daughter as I do, I’m betting many of those peanut butter sandwiches, lovingly made before they board the bus at 7:30 a.m., never make it past anyone’s lips. At least not Son’s and Darling Daughter’s. I know they’re not sandwich-eaters. Likewise, I know what else is tucked in those lunch bags. Fruit. Oreos. Pringles. The occasional snack bag of M&Ms. I’m just saying.
On Easter, though, I can’t help but think of sandwiches. Egg salad sandwiches. Which, as noted, go against everything I believe in.
My mom’s husband insists that, if pimento cheese sandwiches and egg salad sandwiches (on white bread) were not served at your wedding reception, you are not, in fact, really married. And before you even ask, yes -- both were on my wedding buffet 25 years ago. Look, I’m not saying it’s guaranteed. But it couldn’t hurt.
Still, I don’t like cold hard-boiled eggs – and have a particular suspicion for those that are garishly colored and retrieved during a “hunt.” I can't abide the texture of boiled egg whites – there’s something decidedly “un-foodlike” about them. I don’t trust mayonnaise, and in most cases, distrust people who do. And didn't I mention? I’m not a sandwich kind of girl.
But it’s Easter. So I’m eating egg salad. Carefully.
My own recipe -- very little mayonnaise, a little zip of whole grain mustard or horseradish, very finely chopped whites, fresh dill while I've got it, and just to mix it up -- bacon -- because as everybody knows, bacon makes everything better. (Bacon Bloody Mary, anyone?)
And yes, if I ever re-married, you can bet there would be egg salad sandwiches. Or, at least, egg salad on crackers.
Happy Easter, folks!
Bacon and Egg Salad Sandwiches
3-4 tablespoons mayonnaise
1 teaspoon (or more) whole grain Dijon mustard
¼ teaspoon salt
1 teaspoon fresh dill, minced (optional)
3 strips bacon, fried until very crisp and chopped fine
fresh ground black pepper (lots)
Cook eggs. Put eggs in pot and cover with cold water. Bring to a boil. Once boiling, reduce heat to a simmer and cook for five minutes. Then, turn off heat, put lid on pot, and let rest for five additional minutes. Drain and fill pan with cool water. When eggs are somewhat cool, remove from pan and peel. Cut peeled eggs in half and remove yolks to a medium-sized mixing bowl. Finely chop egg whites. Set aside. Using a fork, mash the egg yolks, gradually stirring in mayonnaise, one tablespoon at a time. Consistency should be very smooth. Stir in salt, pepper, dill and bacon. Finally, stir in egg whites. Serve, chilled on toasted wheat bread or crackers, garnishing with additional dill and bacon, if desired.