Open-Faced Herbed Egg Salad Sandwich

 

Getting eggs perfectly hard-boiled is really quite simple. Once you know this technique, it's completely fool-proof. First, add eggs to a sauce pan and fill with enough cool water to let the eggs move freely. Bring water to a boil and then turn off heat and let the eggs sit in the hot water for exactly nine minutes. No more, no less. Then, put eggs in a colander and run cold water over them for about 30 seconds. Put directly in the fridge. (Cooling them down makes peeling way easier) Done and done. 

Here's what I added to my herbed egg salad: 

  

sage from fire escape herb garden

  

and also rosemary

  

and some basil and chives

So, this Herbed Egg Salad Sandwich is quite easy. It just involves choppin up some herbs and adding them to the egg mixture with some mayonaise/mustard/garlic. 

Recipe: 

Four hard-boiled organic* eggs (peeled and mashed up)**

3 T fresh herbs (chopped)

3T mayonaise or veganaise

2T mustard

1t garlic (minced)

salt and pepper to taste

 

Mash up the eggs with the mayonnaise and mustard. And then add the rest of the ingredients. Pile it on some good bread and add a basil leaf to make it pretty. Simple!!  

*It's super important to use organic eggs cause you don't know what kind of shit the farmers will feed the chickens to produce more eggs on conventional farms. (Like ground up other chickens! Sad and gross on so many levels.)  I actually got these eggs from my friend's chickens. She raises them in her backyard in Red Hook.

**You can also easily do this with tofu instead of eggs. Simply pat dry some extra firm tofu by wrapping it in a tea cloth for about ten minutes. (Basically you do this so you don't have soggy, wet tofu salad!) I like to saute the tofu for a bit in a skillet with some olive oil and salt, so it's not raw and also helps to get rid of excess water. Then just follow the same directions.

Yields about 4 servings