Recipe: Egg Salad Lorraine Sandwiches
Sometimes, there's no time; you simply must make due with what's in your fridge. Today would be that day and all that's in my fridge are eggs, a bag of spinach and a couple pieces of raw bacon. Regarding this meager selection, I suddenly crave a really, really good egg salad sandwich.
Yield: 2 (packed) cups egg salad (enough for 2-3 sandwiches)
Time: 25 minutes
Cost: apx. $6.00
- 2 tablespoons mayonnaise, homemade or Hellman's preferred, plus additional for spreading on bread
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped chives or minced onion
- 1 cup packed, stemmed spinach, washed and chopped
- 2 slices cooked bacon*, finely chopped
- 6 large eggs, hard boiled, cooled, peeled then chopped
- 6-8 slices bread, toasting optional
* I add a few teaspoons of bacon grease to the mayonnaise mixture to amplify the bacon flavor in the sandwich.
1. Combine 2 tablespoons mayonnaise, Dijon, chives or minced onion. Stir in spinach bacon and chopped egg. Season to taste with kosher salt and freshly ground pepper and combine well.
2. Spread mayonnaise over one side of each piece of bread. Divide and ladle egg salad on 3-4 pieces of bread; top with remaining bread slice. Cut in half, if desired, and serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 12, 2010.