In our house, egg salad sandwiches make an appearance for lunch and sometimes for dinner when weeknights are looking a little harried. On those occasions, I like to think of interesting ways to dress it up, to make it a touch more special and interesting. Sundried Tomatoes? Cornichons? Mushrooms? Yes, please. Our local co-op makes a mean egg salad with currants, walnuts, chives and a little parsley. It's still very much an egg salad and isn't weighed down with the other ingredients but it has a little crunch, a touch of sweetness from the currants and a smattering of fresh herbs. It's a special egg salad and I don't let myself buy it often because, truthfully, I don't love getting to-go items that are so easy to make at home. But I've yet been able to duplicate it exactly. Setting out to do a little egg salad research last weekend, I came across a whole world of innovative ideas out there to dress up this otherwise humble, delicious sandwich filling.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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