Adventures In Shortcuts

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I mentioned in a previous post that I used to enjoy visiting a deli near my college, where my preferred meal was an egg salad sandwich with sliced olives and sprouts.  I have in fact replicated this sandwich on my own many times.  The only reason I don’t eat it more often is because I find making egg salad a bit tedious.

However.  It need not be so!  One can replicate the complete flavor profile of egg salad without all the tedious chopping and mixing.  It’s so fast and easy!

Start with hard-boiled eggs.  A couple days ago, I boiled six eggs in my new egg cooker, which does just a beautiful job.  I’m so glad I bought it, although I now rather wish I’d gotten it in one of the retro colors…alas for missed opportunities.  I peeled and ate two of the eggs warm (mashed up with a little butter and some salt…so good!) and then stuck the rest in the fridge, for some other occasion that required quick protein.

Next, take two slices of bread and spread on there what you’d usually put in egg salad.  For me, that’s a thin layer of mayo, a thin layer of yellow mustard, and a little bit of sweet relish.  Then use an egg slicer to divide an egg into beautifully uniform slices.  Yes, you can do this with a knife, but my knife work leaves a little to be desired.  Egg slicer for the win!

Lay the slices over one of the prepared pieces of bread in as even a layer as you can manage.  Sprinkle a little salt over the eggs slices, add the other slice of bread, and enjoy!   So easy!

Now in a perfect world, I would have had sprouts ready to go, as well as a can of sliced black olives, just to make everything perfect.  But since I didn’t have these items, I went with the basic sandwich.  I promise, it tastes exactly like an excellent egg salad sandwich.  Quick and easy, and you don’t have to wonder if that leftover egg salad in the fridge is still safe to eat, because you made it fresh.

This would also be lovely to serve for some kind of brunch gathering, as it’s super easy to customize each sandwich to suit individual tastes.  And before you complain about egg salad sandwiches not being sufficiently sophisticated for a brunch gathering, I would point out that the way this is served does not look like egg salad and you can surely think of a fancier name for it.  And I’m guessing there’s probably a way to make it into finger sandwiches, if one wanted to go the “high tea” direction.

Any way you serve it, it’s delicious and you should try it.