Recently my husband and I were getting ready to go on a short trip, and we needed to pack a light lunch so we didn’t have to stop or spend extra money. We also prefer what we cook better than most of what you might encounter just off the freeway; it’s healthier, cleaner, and made just the way we like it. On this particular morning, we’d already finished the last of the chicken I’d roasted a couple of days before, so my husband suggested egg salad sandwiches. Though I love eggs in their many cooked (and sometimes even raw) forms, egg salad, and its fairly bland flavor, has never been at the top of my list.
So with a few ingredients I had in-house, I made a quick version of an egg salad sandwich that I would want to eat. With turmeric and smoked paprika blended into homemade garlic mayonnaise, it steals its flavor inspiration from Spanish tapas, and has a strong smoky-earthy-creamy-salty tang that’s perfectly subdued when served between slices of your favorite whole grain bread. And as I like to say, a little green is always good, so some minced spinach adds color and texture. If you really want to put this sandwich over the top, try an herbal oil, like this tarragon oil, drizzled all over the inside of the bread just before you scoop the egg salad on it. Now that’s what I call a seriously good, worthy-of a-short-road-trip, egg salad sandwich.
4 large eggs, hard boiled
1/4 cup garlic mayonnaise
1/2 teaspoon ground turmeric
1 teaspoon ground sweet smoked paprika
1/2 teaspoon fine sea salt
1 cup lightly packed baby spinach
optional: tarragon oil
Hard boil the eggs; when finished cooking, chill for several minutes in a bowl of ice water. Peel the eggs and dice finely, then put into a medium bowl. Remove any stems from the spinach leaves and dice finely. Scatter spinach over the eggs in the bowl. Put the garlic mayonnaise into another small bowl and stir in the turmeric, smoked paprika and salt until well-blended. Scoop the mayonnaise mixture into the medium bowl with the eggs and spinach. Mix together until eggs and spinach are well-coated and well-blended. Alternatively, you can put the eggs, spinach and mayo mixture in a small food processor and pulse very briefly until you reach the consistency you like. Drizzle a bit of tarragon or other herbal oil on slices of whole grain bread, then scoop the amount of egg salad you want onto the bottom slice. Top with the other slices and serve.
Makes 2 large or 4 small sandwiches