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.
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.