Canadian
Taz’s Egg Salad Tornado Sandwich
Egg Salad is one of those other more common sandwiches made for parties, picnics, summer days and weddings. Taz's version will leave your mouth "Lemony Fresh" *spit spit*. Also makes a great sandwich for any stormchaser from Alberta and beyond. Lemony egg salad with enough spin to chase a picnic across Alberta.
What It Is
Egg Salad is one of those other more common sandwiches made for parties, picnics, summer days and weddings. Taz's version will leave your mouth "Lemony Fresh" *spit spit*. Also makes a great sandwich for any stormchaser from Alberta and beyond. Lemony egg salad with enough spin to chase a picnic across Alberta.
Origin
Egg salad sandwiches are a North American lunch-counter staple with no single clear inventor — more a slow convergence of hard-boiled eggs, mayonnaise, and the practical genius of using up leftovers.
Fun Fact
Mayonnaise is technically an emulsion of oil suspended in egg yolk, which means this sandwich is, scientifically speaking, egg salad wearing more egg as a coat.
Ingredients
- 6 hard-boiled eggs
- 3 tbsp mayonnaise
- 1 tbsp mustard
- 1 tbsp relish
- 1 tsp cayenne pepper
- 1 tsp dill
- 1 tbsp lemon juice
- 2 tbsp green onion
- ½ cup thinly sliced celery
- 6 slices red onion
- 4 to 12 slices goat cheese
- Black pepper, optional
- Lettuce, optional
- 6 slices bread
Steps
- Bring eggs to a boil for about 20 minutes. After cooking, let cool in cold ice water for 5 minutes. ince cool, peel the eggs and set into a medium mixing bowl. That lil' Devil Down Under The Tasmanian devil is the largest surviving carnivorous marsupial. It has a squat, thick build, with a large head and a tail which is about half its body length. Unusually for a marsupial, its forelegs are slightly longer than its hind legs, and devils can run up to 13 km/h (8.1 mph) for short distances, unless your name is "Taz" and spin like a tornado hunting ducks and wabbits. 91
- lightly fold in and mix in mayo, cayenne, dill, lemon juice, celery and then the green onion.
- Mix in mustard, relish and pepper.
- Put egg salad mixture on bread (toasted is good as well), add on goat cheese and red onion rings. Top sandwich with lettuce.
Notes
Original cookbook note: Although we recommend goat cheese, you can substitute any kind of cheese except, American. American cheese is and has been chemically processed and is not considered healthy cheese to use. Those on Keto, or Low Carb can omit the bread and still enjoy this as a snack. Substitute regular bread with a Gluten-free bread alternative. Grammar, spelling and punctuation were cleaned for Spoon & Scribble. Source claims that were not needed for the recipe itself were not silently promoted into new facts.
Substitutions
From the cookbook: Although we recommend goat cheese, you can substitute any kind of cheese except, American. American cheese is and has been chemically processed and is not considered healthy cheese to use. Those on Keto, or Low Carb can omit the bread and still enjoy this as a snack. Substitute regular bread with a Gluten-free bread alternative.
Storage
Keep the egg salad refrigerated in a sealed container for up to 3 days, and assemble sandwiches just before eating so the bread doesn't go soft.
Freezing
Not stated in the cookbook. Freeze cooked meat or filling separately when practical; assembled sandwiches with lettuce, tomato or creamy sauces are poor freezer citizens.