June 3, 2015
+Foodista tweet told me it was National Egg Day. I rolled over and ask my daughter Din, aka Junior Chef, aka project manager if she would like to make egg salad. She said yes and we prepared.
Brief history Din enjoys eggs boiled, fried, scrambled and over medium. We mastered egg salad last summer and now she can make it all by her self. Din's fav flavs are smoked paprika, Berbere Ethiopian Spice and spicy mustard. For this particular salad she choose smoked paprika with a pinch of chipotle chili powder.
Recipe is real lose and completely to taste
6 eggs- boil/ peel/ chop
Olive oil mayo ( Din's preference because it does not taste like mayo)
Spicy mustard
4 mini bell pepper diced small
1/2 small red onion small dice
smoked paprika( not to be confused with Hungarian paprika)
sea salt
black pepper
garlic powder
okay putting it together
place chopped eggs and mini bell peppers , onions in a medium mixing bowl
add enough mayo to your liking- that's how she does it
mix until all yolk is well blended.
(FIRST TIME USERS) 1/2 tablespoon of Smoked paprika-and add until you like the amount of smokey flavor
pepper, garlic powder, salt ( tt)
Add spicy mustard- start with 1 tablespoon
you want to taste it and not be over powering.
Add more if needed
Adjust seasonings
Let the Sandwich making commence!!!!!!
Any bread will do. We choose Italian white, garlic butter and toasted on one side.
Dress it with lettuce, tomatoes, chipotle Gouda.
We have a proper egg salad sandwich for National Egg Day.
