I've been craving an egg salad sandwich for awhile now -- so tonight seemed as good a night as any to make one! I served the sandwich alongside some roasted fingerling potato halves and sweet potato wedges. I seasoned the fingerling potatoes with salt, pepper, and rosemary. The sweet potatoes were seasoned with salt, pepper, and curry powder. So good!
Hardboiled Eggs
Since hardboiling eggs at high altitude can be a challenge, I looked up several directions first before heading to the stove. I finally settled on the following method:
1. Place three eggs in a small saucepan and cover with cold water. (The water should be about an inch above the eggs.) Bring the water to a boil and allow eggs to boil for one minute. After one minute, remove the saucepan from the heat, cover, and let rest for 18 minutes.
2. After 18 minutes, drain the water and place the eggs in a bowl of ice water. Done and done!
Egg Salad
makes one serving
1 egg
pinch fine sea salt
pinch ground pepper
1 teaspoon plain organic yogurt (in lieu of mayo)
1 teaspoon Dijon mustard
1. Peel a hardboiled egg and place it in a bowl. Use a fork to chop the egg into pieces. Season with salt and pepper.
2. Add in the yogurt and mustard and stir to combine.
To construct the sandwich, I made a base layer of baby spinach on one half of a whole wheat sandwich thin, added the egg salad, and topped it all with the other sandwich thin. Yum!
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