In college I lived on egg salad sandwiches. I ate them so much that I swore them off for a while. Well, it’s been a long time since college and I’ve been interested in trying different egg salads, here are two that top the list.
Deviled Egg Salad
6 eggs
1 Tbsp prepared mustard
3 Tbsp mayonnaise
2 Tbsp sweet pickle relish
4 strips of bacon
Paprika
Salt and pepper
Put eggs into a small pot of water, just covering the eggs. Bring water just to a boil, then shut off heat. Let cool on stove. Fry the bacon. Place cooked bacon on a paper towel to remove excess grease, crumble when cool. When the eggs are cool enough to handle peel and chop. Put eggs, in a bowl, add bacon and remaining ingredients and mix well.
Serve on your favorite bread.
Shrimp & Egg Salad
1/4 pound shrimp, peeled and deveined
4 eggs
2 Tbsp capers, drained and rinsed
1 medium scallion, minced
1 tsp Worcestershire sauce
1 tsp extra virgin olive oil
2 Tbsp mayonnaise
Salt and pepper
Bring a small pot of water to a boil, add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon, set aside. Add eggs to the pot, adding water, if necessary, to cover. Bring water just to a boil, then shut off heat. Let cool on stove. Chop the shrimp. When the eggs are cool enough to handle peel and chop. Put eggs, in a bowl, add chopped shrimp and remaining ingredients and mix well.
Serve on your favorite bread.
