The Classic All American Egg Salad Sandwich

An egg salad sandwich is right up there with peanut butter and jelly on the list of classic American sandwiches.  I found one on a regular basis in my lunch box when I was a child and have made them for my family forever. I make egg salad the way my grandmother did, not a lot of fuss and extra flavors added so the taste of eggs and good mayo can shine through.

Part of the bounty from last weekend's farmers market was a dozen eggs from Mark at Champoeg Farm and a loaf of Grains & Nuts bread from Dave's Killer Breads booth, so egg sandwiches were on Sunday's menu. I want the flavor of farm fresh eggs to come through so I add only salt, pepper, a bit of finely minced onion and a few drops of sweet pickle juice to the mayo and chopped, boiled eggs.  I did fancy it up a little bit by adding several strips of bacon left over from breakfast.  This is a simple sandwich and so delicious when the components are top quality.  Potato chips are the perfect accompaniment because the salty crunch of the chips compliments the creamy texture of the egg salad.

A few suggested additions to the basic salad are chopped olives, minced sun dried tomato, green onion, chives, sweet or dill pickle, celery, curry powder, and dill.  

A few of the beautiful girls at Champoeg Farm

I teased Mark that the egg on the left is a pigeon egg, but he assured me that both are chicken eggs.  The smaller one is from a young bird.  The right egg had two huge, deep yellow yolks.   I haven't seen that in years.  All the TLC Mark gives his  flock pays off.