Meyer Lemon Egg Salad
This egg salad, spiked with Meyer lemon juice, is an easy go-to spread for weekend picnic sandwiches. For a light, summery midweek lunch, add a dollop of the salad to a bowl of greens as a healthy substitute for creamy salad dressings.
Source: PattyCake Baking Co.
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Credit: PattyCake Baking Co.
FROM THE
RECIPE:
I remember the day, not so long ago, I realized that I actually like
egg salad. It was at Grandma's house, about a 30-minute drive from
college, during one of our regular lunch dates. I sat down at
the long wooden table, perpetually accented with gorgeous flowers from
her garden, and reached for the coffee. She happily set down a sandwich overflowing with
freshly made egg salad. Not one to offend Grandma, I smiled with (faux)
enthusiasm and dug in, keeping my coffee mug as close as possible to
wash down, what I thought would be, the unseemly flavor of egg and mayo.
To my surprise, the coffee mug never made it to my lips. Simultaneously, the sandwich was both subtle and bursting with flavor, creamy with mayonnaise and crunchy with hearty bites of celery. It was a moment of revelation in my food world – I loved egg salad.
To my surprise, the coffee mug never made it to my lips. Simultaneously, the sandwich was both subtle and bursting with flavor, creamy with mayonnaise and crunchy with hearty bites of celery. It was a moment of revelation in my food world – I loved egg salad.
Get the Recipe from PattyCake Baking Co.
I do not like the tomatoes in this one though. I like the flavor of tomatoes, but find that they are too overpowering a flavor for egg salade.
I would suggest the removal of the tomatoes, and the addition of freshly minced chives and basil and a teaspoon of mustard. This addresses and compliments the "eggy" flavor and presents something that is delicate and balanced in flavors without the overbearing flavor of the tomato.