When I find I have a lot of eggs in my refrigerator, Egg Salad comes to mind. In the spirit of the famous Danish smorrebrod (“butter and bread”) or open-faced sandwich, I like to do the same with my egg salad. And it seems popular to marry a nice sandwich with soup. Do you ever have a craving for something such …as tomato soup … but you don’t have any at home? That is one reason why I keep cans of peeled San Marzano tomatoes in my pantry all year around. They are perfect for making homemade Tomato Soup or sauces without having to leave the house to head to a grocery store last minute. Both the egg salad and tomato soup…I make ahead of time and take to our boat to finish up the meal. And these two recipes also just happen to be one of Dave’s favorite lunches.
Bring eggs to room temperature. Place eggs in a pan and fill with cold tap water. Place pan on the stove over med high heat and add a good pinch of salt. Cover the pan. When water comes to a boil, turn off the heat and set timer for 10 minutes. Meanwhile, fill a bowl with ice and cold water to make an ice bath. When the eggs are done, use a slotted spoon and place the eggs in the ice bath for 5 minutes. When it’s time to remove the eggs from the ice bath, use the slotted spoon and place the eggs in a bowl. Peel the eggs and chop into fine cubes (you can also use an egg slicer but do it both directions). Place chopped eggs in the bowl. Add the mustard, relish, and all herbs and spices. Add the mayonnaise one tablespoon at a time stirring gently until the egg salad is nice thick mixture. Spread some mayonnaise on each piece of rye bread. Add a lettuce leave. Scoop the egg salad onto the open-faced sandwiches and garnish with chives. I plan on 2 eggs per person, so this makes 2 sandwiches a piece for 4 people. God appetit as they say in Danish!
Ingredients
Directions
Bring eggs to room temperature. Place eggs in a pan and fill with cold tap water. Place pan on the stove over med high heat and add a good pinch of salt. Cover the pan. When water comes to a boil, turn off the heat and set timer for 10 minutes. Meanwhile, fill a bowl with ice and cold water to make an ice bath. When the eggs are done, use a slotted spoon and place the eggs in the ice bath for 5 minutes. When it’s time to remove the eggs from the ice bath, use the slotted spoon and place the eggs in a bowl. Peel the eggs and chop into fine cubes (you can also use an egg slicer but do it both directions). Place chopped eggs in the bowl. Add the mustard, relish, and all herbs and spices. Add the mayonnaise one tablespoon at a time stirring gently until the egg salad is nice thick mixture. Spread some mayonnaise on each piece of rye bread. Add a lettuce leave. Scoop the egg salad onto the open-faced sandwiches and garnish with chives. I plan on 2 eggs per person, so this makes 2 sandwiches a piece for 4 people. God appetit as they say in Danish!