Sunday, September 27, 2009

deviled egg salad with rocket sandwich

I first had egg salad with rocket on the balcony of the Tate Modern overlooking the River Thames on a drizzly London day. I like the peppery bite the rocket (arugula) adds to balance the creaminess of the egg salad. From that sandwich (kind of sad that my inspiration from the Tate Modern was stuck at egg salad) I realized that I love deviled eggs ever so much more than I like bland egg salad. The result is that I now make my egg salad more like deviled eggs- lots of fresh cracked pepper, cayenne pepper, dijon mustard, and a splash of white wine vinegar. This, on whole wheat bread with a layer of rocket, makes for an egg salad that has a nice kick.
It seems silly, even to me, to be including an egg salad sandwich recipe. As if any of us needed help knowing what to put between two slices of bread. I console myself by saying I am including this as just a simple idea that I love to eat. It is this idea that makes a little better experience of my work day lunch. I share it with you in the hopes that you will be similarly inspired to take an extra 2 minutes when packing your work day lunch (since packing a lovely lunch is the pinnacle of recessionista chic.) Not that egg salad sandwiches should be limited to lunch time fare. I have been known to bring a tupperware of deviled egg salad along (in a cooler of course) on car camping trips. It is pretty great for an easy camping breakfast. I should also disclose that the sandwich photographed above was happily consumed for my Saturday night supper.

Deviled Egg Salad with Rocket Sandwich

3 Hard Boiled Eggs*
3 tablespoons mayonnaise
1 tablespoon dijon mustard
dash of white wine vinegar
cayenne pepper
salt
pepper
2 slices whole wheat bread
small handful of rocket leaves (rocket is a more fun, and I am pretty sure British, way of saying arugula. Regardless, it is sold in a bag at my grocery store as arugula and I think it is a nice sandwich green)


1) Hard boil the eggs: put three eggs in a small pan with just enough water to cover. Put on the stove at medium high heat. Once the water begins to boil (a really good rapid boil), turn the stove off, clamp on a lid and leave the eggs alone for 20 minutes. After 20 minutes, rinse the eggs under cold water and peel off the shells.

2) Cut up the eggs into a medium dice (or whatever suits you) and place in a small bowl. (Probably everyone else knows this, but I only recently discovered that if I scoop the egg yolks out first, the whites are much easier to chop.) To the eggs add the mayonnaise, mustard, dash of white wine vinegar (seriously, just a few drops), and salt & peppers to taste.

3) Spread the egg salad mixture on to one piece of the bread. Top with a small pile of rocket. Top this with another piece of bread. (Note: if planning on bringing for lunch, might I recommend keeping the egg salad in tupperware and assembling the sandwich right before it is eaten? Otherwise things can get pretty soggy.)


*I realize that three eggs are a lot for one person to eat. I can only say that whenever I make egg salad with two eggs, my sandwich feels a bit skimpy. It is entirely possible that I am being too greedy.

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