Simple Egg Salad Sandwich Recipe
Once upon a time, as in yesterday, there was a family divided. They made their choices, they took sides. Neither would budge to accommodate the other.
It was a battle of the egg salads. One recipe made with the traditional deli-style mayonnaise. One recipe made with sweetened up, home school Miracle Whip.
My allegiance to Miracle Whip had remained steady throughout my youth, including my favorite after school snacks of cheddar cheese topped Triscuits with a schmear of Miracle Whip. My favorite sandwich was egg salad, and Miracle Whip was my flavor enhancer of choice.
And then it happened. On a trip to New York City I discovered the purity of mayonnaise. A corner deli egg salad sandwich made me a convert. I had switched sides. I was now a mayo lover.
My family is still far from making the jump to the other side. I am outnumbered.
The end result? Each egg salad that is made in our house is made in two versions, one with finely chopped hard boiled egg that is barely moistened with the tang of mayo and a bit of mustard. The other delivers a more generous dollop of the far sweeter Miracle Whip mixed into heartier chunks of egg.
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