Saturday, April 24, 2010

I will never..

Eat plain egg salad ever again! Tonight I made Ina Garten's Egg Salad and Smoked Salmon Tartines for dinner. I'm not a huge fan of egg salad but Tim sure is so I gave it a try.

And it was delicious! And it really wasn't that expensive compared to an average meal at a restaurant, but it was a little spendy compared to a home cooked meal. But it was so worth it! And it only took about 20 minutes to make. Unless you make your own smoked salmon, then it might take a little bit longer.

I definitely want to try it again. Soon. But for now, you should make it.

Here's how:

12 eggs
1/3 c. mayonnaise
2 tbsp whole grain mustard
some chopped dill (I used chives since I didn't have fresh dill)
salt and pepper
slices of whole grain bread
smoked salmon

Place eggs in a saucepan in one layer and cover with cold water. Heat the saucepan until the water boils, then turn down heat and simmer for 5 minutes. Turn off heat and let eggs sit in hot water for another 5 minutes. Drain then fill saucepan with cold water. Let eggs cool to room temperature, then peel off shells. Put peeled eggs in a food processor and pulse 10 -12 times until chopped but not pureed. Empty into a bowl and add mayo, mustard and dill. Mix together gently. Toast bread, if desired. Spread egg salad onto bread, then top with smoked salmon. Enjoy!

*If you want, you can make only 6 or 4 eggs and also reduce mayo and mustard. 4 eggs was perfect for me and Tim.

Have a good evening!


Like this recipe? Sign up for our email  list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?

* indicates required




Share This!