Okay folks, let’s all fess up – what strange, quirky foods do you like to eat when no one is looking – you know the stuff I’m talking about – concoctions from your childhood that you made up or when you were a teenager that you still eat every now and then as an adult. For a while as a teenager I ate tuna fish sandwiches made with yellow mustard. Not because I liked the taste of tuna with yellow mustard, but because mustard isn’t as fattening as mayonnaise and we all know how teenage girls (even skinny ones) worry about body image.
Category: Egg Salad Sandwich
Rise and Shine Egg Muffin Sandwich Delight
Sunday I woke before the first golden threads of morning light kissed the sky. I woke hungry. It had been my intention to make blueberry scones with Double Devon Cream. While Clotted Cream would have been nice, it’s not a type of cream found here in America unless you have the time, the skill and the cow to make it yourself.
Continue reading “Rise and Shine Egg Muffin Sandwich Delight”
1913 Style Deviled Egg Tea Sandwiches
I like to read old cookbooks. One of the things I find interesting about old recipes is that so many do not contain a list of ingredients followed by instructions. You need to read through the recipe’s “how to” and extract a list of ingredients from the instructions. Even then, measurements are often “assumed” – case in point would be the recipe below. The instructions were all I had to go by. It was through simple trial and error that I was able to get at lease some “measurements”. Sometimes when using old recipes, I’ve had to google the instructions to refine them a bit – terms such as “kitchen spoonful”, or “saltspoon”, quick or slow oven, finely pulverized sugar – were once foreign to me. A slow oven is around 300-325 degrees, while a quick oven is around 400-425, and a very quick oven is around 450. A saltspoon equates to about 1/4 teaspoon by today’s standards, while a kitchen spoon is about 1 tablespoon. As for pulverized sugar, that’s a gimme – powdered sugar!
One of the things I like about old cookbooks is that they contain recipes long since forgotten. Some for good reason – such as Vinegar Pie! No, not a crust made with vinegar, but an actual pie called Vinegar Pie – made with eggs and vinegar. Very inexpensive, very big during the depression.
Other “vintage” recipes are worth keeping – boiled frosting is a good example. And then there are things we simply don’t think about today – placing a cake in front of an open window to cool. Think about it – you’ve just baked a cake, and the kitchen is warm from the oven. What better way to cool the cake (and the kitchen) than to open a window?
This recipe for Deviled Egg Salad Sandwiches was first published in 1913. The same year the 16th Amendment to the United States Constitution was ratified giving the government the power to collect income tax. Woman marched on Washington in the first official Woman Suffrage Procession. Richard Nixon, Rosa Parks and Jimmy Hoffa were all born that year. All in all, it was an interesting year.
Deviled Egg Salad Sandwich – 1913 Style
6 Eggs, Hard-Boiled
Olive oil
Wine Vinegar
Salt & Pepper to taste
¼ teaspoon French mustard
2 Drops Tabasco sauce
3-4 Tablespoons mayonnaise
Lettuce Leaves (Optional)
Bread, lightly toasted
Dill pickle spears for garnish (Optional)
Peel some boiled eggs, then separate the yolks and whites.
Mash the yolks of hard-boiled eggs to a powder and moisten with olive oil and a few drops of vinegar. Work to a paste, add salt, pepper and French mustard to taste, with a drop or two of hot sauce.
Now chop the whites of the eggs until they are a fine yet coarse mixture. Place them with the yolk paste. Add mayonnaise and mix well until spreadable. Adjust seasonings if necessary.
Spread egg mixture on lightly toasted bread, crusts removed. Quarter to create triangle shapes.
Personally, I like to make my egg salad sandwich with green leaf lettuce for color and “crunch”, then serve them up with a nice, crisp pickle spear. These little sandwiches would also be a nice “old-fashioned” addition to an afternoon tea.
Tips to Boiled Eggs: Place eggs in a pan and cover with cold water. Bring to a full boil. Remove from heat, cover and let rest for 12-14 minutes. Drain, then plunge eggs into ice-cold water to cease the cooking process. The results will be a perfectly cooked egg with a sunny yellow yolk. Once eggs have cooled enough to handle, gently roll on counter top to “crack” shell. Return to water and soak for about 20 minutes. The water will seep under shell and make peeling easier.
Egg Salad Sandwich with Butter
Easter is behind us. All those painted eggs for the egg hunt (hopefully) have been found. Now the real question is, what to do with all those hard-boiled eggs? Did you make some deviled eggs for your Easter table? Or perhaps added some sliced eggs to a toss green salad for added texture and flavor. I can see potato salad or macaroni salad in the very near future.
When I was a young girl, I can remember getting up early in the morning and watching my Dad pack his lunch. Back then, he worked as a plumber for a construction company. Often Dad made an egg salad sandwich to pack in his lunch box. This was in the old days, when a lunch box was made of metal, with a place for a thermos in the lid and the lunch below. There were no ice packs or means to keep foods from spoiling in the heat of the day. Instead of using mayonnaise in his egg sandwiches, he used soft butter. The eggs were still warm when Dad mashed them with butter, salt and pepper. I love the smell of eggs in the morning. It brings back such clear memories from my childhood. To this day, one of my favorite things to do with hard-boiled eggs is to make Egg Salad Sandwiches.
Egg Salad Spread with Butter
8 Hard Boiled Eggs
1 Tablespoon Soft Butter
1/4 cup mayonnaise
1 Tablespoon Pickle Relish
2 Tablespoons Finely Chopped Red Onion
1 Celery stocks, finely chopped
salt and pepper to taste
8 Slices of Italian, Multi-Grain or Soft Sourdough Sandwich Bread
4 Lettuce Leaves
Just a few quick notes: Pickle relish is an optional ingredient. Either Sweet or Dill relish can be used, depending upon personal tastes. Another option would be to finely dice whole pickles to add to the mix. Bread can be your preferred type, so long as it isn’t a thin slice of bread. The egg salad spread might be a bit much for thin sandwich bread. Finally, the bread can be toasted for an extra layer of texture, or soft.
To Prepare Eggs: Place eggs in a large pot. Cover with COLD water. Place over medium-high heat and bring to a boil. Remove from heat, cover pot with tight-fitting lid and let steep for 12-14 minutes.
Drain, remove eggs and plunge into ice water. Place into refrigerator to cool, about 15 minutes.
Gently roll eggs on counter to crack shell. Return to bowl of cold water and let soak about 15 minutes before peeling.
Peel eggs and cut in half lengthwise. On a small dish, place 1 egg half at a time, yolk side down. Using a fork, crumble/mash into small pieces. Place egg into a large mixing bowl. Repeat with remaining eggs. Mash butter into egg mixture, season with salt and pepper, mix well.
To Prepare Sandwich Spread: Add mayonnaise, pickle relish, onions and celery to eggs. If mixture appears too dry, add additional mayonnaise 1 tablespoon at a time.
Refrigerate until well-chilled or until ready to use.
Divide egg salad mixture between 4 slices of bread. Top with lettuce leaves and remaining 4 slices of bread. (Bread may be toasted, if desired). Press lightly on sandwich to hold in place, cut in half diagonally.
Serving Suggestions: Chips or Macaroni or Potato Salad – put those eggs to work!
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