Simple Egg Salad Sandwich

This may be a simple recipe, but there’s a story behind it.

I love egg salad sandwiches.  As a little person, growing up, my mother would pack my lunches for school and occassionally there would be an egg salad sandwich waiting for me inside.  Tucked down beside my lovely sandwich would be a little note she wrote that would always make me feel special.  It would read:

“Have a good day.  I love you. Mom.”

Back in the day, I figured my beloved egg salad sandwiches were sent from God straight to me.  They were heavenly.  Sure my mom was sweet and all, but she had a dirty little secret.  One day, I actually saw her make the egg salad.  To my wide and unbelieving eyes, she added a capful of apple cider vinegar to it and stirred it in.  I was horrified.  Kids hate that stuff!  I vowed I would never eat another one of her egg salad sandwiches.   My very immature little threat didn’t last long, however, because I could not give up my love affair with this sandwich.  Here is her recipe. 


6 eggs

4 T. mayonaise

1 capful apple cider vinegar

1/2 t. salt

freshly grated pepper

Your favorite sliced bread

lettuce leaves (optional)


Put the eggs in a saucepan and cover with water.  Bring water to a boil.  Turn down the heat to low and simmer for 15 minutes.  Remove pan from heat and pour out all the hot water.  Pour cold water over the top and let sit for 10 minutes.  If you get anxious like me, you can keep replacing the water which some of us believe, rushes the cooling process.  The egg shells should peel off easy and you will have the most perfect, bright yellow, beautiful hard boiled eggs.

Put your eggs in a glass bowl and using a hand held potato or egg masher, mash the eggs to desired size.  Add mayonaise, vinegar and stir together.  Add salt and pepper to taste.

Get out your sandwich bread and lay it down.  Spoon out egg mixture on to bread and spread to edges.  Add lettuce and top with remaining slice of bread.




Tiffany’s Spicy Chicken Sandwiches

It’s really cooked chicken in a spicy buzzard wing sauce, with a twist. 

If you’ve been reading my blog, I should have included the word “sister” in the title since my very favorite thing to do is to have my sister over and cook a meal together.  The day usually starts with grocery shopping and then we come home and work all day on some elaborate meal that is always amazing and perfect.  In the end, we are sagging at the dinner table with full bellies and empty wine glasses.   Then we make plans to do it all over again the next time she’s in town.

Grocery shopping with her brings on a whole new dimension for cooking.  She has so many great ideas.  She introduces me to all kinds of possibilities, then I add something to it and we’re off to the races. 

For me, this recipe was born in the “Sauce” department of the local grocery store.  We were talking about Frank’s Hot-n-Spicy Wing Sauce and she said it makes people really happy if you mix in a packet of Uncle Dan’s Southern Ranch Dip and make chicken sandwiches out of it.  I’m all for making people happy, so I pulled the bottle off the shelf and put it in the cart.  If people are gettin’ happy, no wonder they call it “buzz sauce”.  I forgot to mention that there are times that I think she’s pulling my leg on what’s good and what isn’t.  She’s always right on the money.  You can’t make this stuff up.  Table for two please!


2 boneless, skinless chicken breasts

1 1/2 C. Frank’s Hot-n-Spicy Wing Sauce

1 small package Uncle Dan’s Southern Ranch Dip

1/4 C. water

2 hoagy rolls

1 T. butter

2 stalks of crisp lettuce

Bleu cheese dressing or bleu cheese crumbles (optional)


Place the chicken, wing sauce, dip mix and water in a crock pot.  Cook on low for 4 hours.  Remove chicken from the crockpot to a cutting board and slice lengthwise to desired thickness for sandwich.  At this point, if you wish to add more wing sauce, use the remaining from the jar.

Slice hoagy rolls in half lengthwise and spread butter on each cut side.  Place under the broiler on high for about 3 to 4 minutes to brown.  Remove from oven and place chicken slices on toasted hoagy and add lettuce.  Top with remaining toasted bun. 

You can also spread the hoagys with blue cheese dressing or add it on the side.  Now that right there just about bursts the happiness meter.