Here’s a version of my simple, unquestionably delectable egg salad sandwich. I’ve been eating some version of this recipe off and on since I was a knee-high. In the US, the egg salad sandwich is inducted in the Sandwich Hall of Fame, right up there with the Peanut Butter & Jelly and the Baloney & Mayo (or, Mustard, or both) sandwiches.
Today, my most basic version is created with all organic ingredients; boiled eggs, mayo, chopped onions, salt, black pepper, and a gentle squeeze of fresh lemon juice. Add a dash of wasabi, a sprinkle of cumin, or, a pinch of chili flakes to your likin’. Just don’t mix all the ingredients together too fast or the concoction will end up being way too smooth. Add some chopped cabbage if you like. Cabbabe gives any sandwich a little extra crunch. And who in their right mind can resist biting into a little extra crunch once in a while?