A bite into egg salad sandwich history…
Egg salad sandwiches are a lunchtime favorite of many people. Though the invention of the egg salad sandwich is blurred in history, many believe that the recipe is influenced by the French due to the addition of mayonnaise. Per The Nibble, so far, the inventor remains a mystery…
Could it have been the Earl of Sandwich?
The general term sandwich dates to the 4th Earl of Sandwich as its namesake. As the story goes, the Earl was a gambler with an appetite. He was brought a sandwich featuring two pieces of bread with meat in the middle. Thus, the birth of the modern-day sandwich.
But sandwiches already existed!
Per History.com, there are past accounts of sandwiches. “One of the earliest known sandwich-eaters was Hillel the Elder, a rabbi and scholar who was born in Babylon and lived in Jerusalem during the first century B.C.” He made sandwiches using Paschal lamb, bitter herbs and unleavened matzoh bread. So, the concept of a sandwich has existed for a long time.
Details, details, details…
Scholars can iron out the details. However, we are grateful that sandwiches – especially egg salad sandwiches – made their way into the American diet. Lucky for us because the traditional egg salad sandwich is now a staple sandwich in the USA.
We love ‘em!
Egg salad is a traditional recipe, but there are many different versions. Classic recipes are simple and contain chopped eggs and mayonnaise, plus some salt and pepper. To finish, some people sprinkle their egg salad with paprika, a flavorful and colorful spice made from dried and ground red peppers. Today’s recipe is a twist on the traditional. However, we think you will enjoy it due to the addition of special ingredients including crisp celery and red onion, wet and dry mustard, Worcestershire sauce, and dill weed – which deliver tremendous flavors!
Delicious egg salad recipe
Serves 6 to 8
Ingredients:
- 6 (large) hard-boiled eggs, peeled & chopped
- ⅓ cup celery, finely chopped
- ⅓ cup red onion, finely chopped
- 3 ½ Tablespoons mayonnaise
- 1 ½ teaspoons creamy prepared mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dry mustard
- 1 Tablespoon finely chopped dill
Directions:
Combine all ingredients in a large bowl and gently fold until combined. Chill for one hour plus. Serve on your favorite bread or roll. (If desired add fresh lettuce leaves and sliced tomatoes to the sandwich.) Refrigerate leftovers and eat within three days of making.
How to hard-boil eggs:
To hard-boil eggs, place eggs in a single layer inside a saucepan. Cover eggs with a few inches of cold water. Add 1 tablespoon white vinegar and ½ teaspoon salt. Gently bring the eggs to a boil. Reduce heat to low and simmer for one minute. Remove saucepan from heat, cover, and let eggs sit for 12 minutes. Carefully remove eggs from water with a slotted spoon. Place eggs in a bowl of ice water until they cool. Remove eggs from ice water. Refrigerate until ready to use.
Note: One large egg contains about 6.3 grams of protein. Per Better Health Channel, proteins are an important part of a healthy diet. They are made up of chemical ‘building blocks’ called amino acids. The body needs amino acids to build and repair muscles and to make hormones and enzymes. Amino acids can also be used as a source of energy. Eggs provide a good source of dietary protein. Other rich sources of dietary protein include lean meats, poultry, fish and seafood, dairy products, nuts, legumes, and beans. Interested in more salad recipes? Click here for our Grilled Romaine lettuce wedges.
Egg salad