I'm kinda bored and am thinking I might try something different in my
egg salad. I've made my honey rye flake bread today and egg salad
sandwiches is on the menu. What goes into your egg salad?
Janet US

On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
wrote:

>
>I'm kinda bored and am thinking I might try something different in my
>egg salad. I've made my honey rye flake bread today and egg salad
>sandwiches is on the menu. What goes into your egg salad?
>Janet US

Egg, mayo, S&P. I never get exotic with egg salad, although I have
been known to layer an ES sandwich with a slice or 3 of bacon.

I used a lot of eggs this weekend, both raw in recipes and hardboiled
for other things.

I made brioche and some pecan sticky buns.

Then I made some chicken liver pate (ok - chopped liver) and used duck
fat to saute the onions and livers. Sliced up a bit of brioche and
spread it with the pate. Heavenly.

On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> wrote:

>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>wrote:
>
>>
>>I'm kinda bored and am thinking I might try something different in my
>>egg salad. I've made my honey rye flake bread today and egg salad
>>sandwiches is on the menu. What goes into your egg salad?
>>Janet US
>
>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>been known to layer an ES sandwich with a slice or 3 of bacon.
>
>I used a lot of eggs this weekend, both raw in recipes and hardboiled
>for other things.
>
>I made brioche and some pecan sticky buns.
>
>Then I made some chicken liver pate (ok - chopped liver) and used duck
>fat to saute the onions and livers. Sliced up a bit of brioche and
>spread it with the pate. Heavenly.

I've been wanting to do chicken liver pate for some time now. I've
misplaced my favorite recipe so I guess I just go for it.
I just don't do much in the way of sweet yeast things. Probably the
last thing I did years ago was elephant ears.
Worse comes to worse I'll do the plain egg salad. It really needs
some crunch or something, don't you think?
Janet US

On Sun, 28 Jan 2018 14:57:36 -0700, U.S. Janet B. >
wrote:

>On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> wrote:
>
>>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>>wrote:
>>
>>>
>>>I'm kinda bored and am thinking I might try something different in my
>>>egg salad. I've made my honey rye flake bread today and egg salad
>>>sandwiches is on the menu. What goes into your egg salad?
>>>Janet US
>>
>>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>>been known to layer an ES sandwich with a slice or 3 of bacon.
>>
>>I used a lot of eggs this weekend, both raw in recipes and hardboiled
>>for other things.
>>
>>I made brioche and some pecan sticky buns.
>>
>>Then I made some chicken liver pate (ok - chopped liver) and used duck
>>fat to saute the onions and livers. Sliced up a bit of brioche and
>>spread it with the pate. Heavenly.
>
>I've been wanting to do chicken liver pate for some time now. I've
>misplaced my favorite recipe so I guess I just go for it.
>I just don't do much in the way of sweet yeast things. Probably the
>last thing I did years ago was elephant ears.
>Worse comes to worse I'll do the plain egg salad. It really needs
>some crunch or something, don't you think?
>Janet US


I put the crunch on the sandwich, bacon, as I mentioned, or a piece of
Romaine, or thinly sliced cuke.

Sweet yeasted things- yeah, well, there was that 2lb brick of fresh
yeast that screamed "use me" ever time I opened the fridge. My problem
was that I used Julia Child's recipe. It isn't bad - it's good, in
fact, but I have made my own versions of challahs, brioche, sticky
buns for ages and my taste-memories really wanted that, not Julia's.

And following a complicated recipe over 2 days was not fun. Some of
it, I thought, unnecessary, but that is from the vantage of a person
who bakes a lot. I felt constrained, I guess, but that was my ego.

On Sun, 28 Jan 2018 14:57:36 -0700, U.S. Janet B. >
wrote:

>On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> wrote:
>
>>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>>wrote:
>>
>>>
>>>I'm kinda bored and am thinking I might try something different in my
>>>egg salad. I've made my honey rye flake bread today and egg salad
>>>sandwiches is on the menu. What goes into your egg salad?
>>>Janet US
>>
>>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>>been known to layer an ES sandwich with a slice or 3 of bacon.
>>
>>I used a lot of eggs this weekend, both raw in recipes and hardboiled
>>for other things.
>>
>>I made brioche and some pecan sticky buns.
>>
>>Then I made some chicken liver pate (ok - chopped liver) and used duck
>>fat to saute the onions and livers. Sliced up a bit of brioche and
>>spread it with the pate. Heavenly.
>
>I've been wanting to do chicken liver pate for some time now. I've
>misplaced my favorite recipe so I guess I just go for it.
>I just don't do much in the way of sweet yeast things. Probably the
>last thing I did years ago was elephant ears.
>Worse comes to worse I'll do the plain egg salad. It really needs
>some crunch or something, don't you think?
>Janet US


Oh, the liver - saute onions, saute livers, add a hard boiled egg or
two, and run the food processor until you get the texture you like.
Salt is the only seasoning I use.

Keep in mind my target in taste and texture is old-fashioned, Jewish
style chopped liver. There are a lot fancier options out there that
might be more appealing to you. To me, it is comfort food.

On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
wrote:
snip
>
>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>two, and run the food processor until you get the texture you like.
>Salt is the only seasoning I use.
>
>Keep in mind my target in taste and texture is old-fashioned, Jewish
>style chopped liver. There are a lot fancier options out there that
>might be more appealing to you. To me, it is comfort food.

there was something else in my fav recipe. I just can't remember what
it was. I hadn't made it in years and years because I was working.
I'll keep looking. It was some other little flavor component.
Janet US

Am Montag, 29. Januar 2018 18:42:21 UTC+1 schrieb U.S. Janet B.:
> On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
> wrote:
> snip
> >
> >Oh, the liver - saute onions, saute livers, add a hard boiled egg or
> >two, and run the food processor until you get the texture you like.
> >Salt is the only seasoning I use.
> >
> >Keep in mind my target in taste and texture is old-fashioned, Jewish
> >style chopped liver. There are a lot fancier options out there that
> >might be more appealing to you. To me, it is comfort food.
>
> there was something else in my fav recipe. I just can't remember what
> it was. I hadn't made it in years and years because I was working.
> I'll keep looking. It was some other little flavor component.

Marjoram? Or allspice and/or nutmeg?

Bye, Sanne.

On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>wrote:
>snip
>>
>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>two, and run the food processor until you get the texture you like.
>>Salt is the only seasoning I use.
>>
>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>style chopped liver. There are a lot fancier options out there that
>>might be more appealing to you. To me, it is comfort food.
>
>there was something else in my fav recipe. I just can't remember what
>it was. I hadn't made it in years and years because I was working.
>I'll keep looking. It was some other little flavor component.
>Janet US

Sherry, sometimes.

Boron Elgar wrote:

> On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
> wrote:
>
> >
> > I'm kinda bored and am thinking I might try something different in
> > my egg salad. I've made my honey rye flake bread today and egg
> > salad sandwiches is on the menu. What goes into your egg salad?
> > Janet US
>
> Egg, mayo, S&P. I never get exotic with egg salad, although I have
> been known to layer an ES sandwich with a slice or 3 of bacon.
>
> I used a lot of eggs this weekend, both raw in recipes and hardboiled
> for other things.
>
> I made brioche and some pecan sticky buns.
>
> Then I made some chicken liver pate (ok - chopped liver) and used duck
> fat to saute the onions and livers. Sliced up a bit of brioche and
> spread it with the pate. Heavenly.

Smile, I'll skip the liver but take the rest! Somehow liver ended up
being one thing I can't stand.

On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> wrote:

>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>wrote:
>
>>
>>I'm kinda bored and am thinking I might try something different in my
>>egg salad. I've made my honey rye flake bread today and egg salad
>>sandwiches is on the menu. What goes into your egg salad?
>>Janet US
>
>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>been known to layer an ES sandwich with a slice or 3 of bacon.

I'm with Boron. Eggs, mayo, and S&P only. And it has to be real mayo
(I use Hellmans) - no Miracle whip or other "salad dressing."

If you use something like Miracle Whip, the egg salad will separate
because you are basically adding water. I find also that diced celery
or onion will "weep" and add water.

Same thing with tuna and salmon salad.

Doris

I

On Sun, 28 Jan 2018 23:10:28 -0500, Doris Night
> wrote:

>On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> wrote:
>
>>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>>wrote:
>>
>>>
>>>I'm kinda bored and am thinking I might try something different in my
>>>egg salad. I've made my honey rye flake bread today and egg salad
>>>sandwiches is on the menu. What goes into your egg salad?
>>>Janet US
>>
>>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>>been known to layer an ES sandwich with a slice or 3 of bacon.
>
>I'm with Boron. Eggs, mayo, and S&P only. And it has to be real mayo
>(I use Hellmans) - no Miracle whip or other "salad dressing."
>
>If you use something like Miracle Whip, the egg salad will separate
>because you are basically adding water. I find also that diced celery
>or onion will "weep" and add water.
>
>Same thing with tuna and salmon salad.
>
>Doris
>
>I
Understood. Thanks
Janet US

"Doris Night" > wrote in message
...
> On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
> > wrote:
>
>>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B. >
>>wrote:
>>
>>>
>>>I'm kinda bored and am thinking I might try something different in my
>>>egg salad. I've made my honey rye flake bread today and egg salad
>>>sandwiches is on the menu. What goes into your egg salad?
>>>Janet US
>>
>>Egg, mayo, S&P. I never get exotic with egg salad, although I have
>>been known to layer an ES sandwich with a slice or 3 of bacon.
>
> I'm with Boron. Eggs, mayo, and S&P only. And it has to be real mayo
> (I use Hellmans) - no Miracle whip or other "salad dressing."
>
> If you use something like Miracle Whip, the egg salad will separate
> because you are basically adding water. I find also that diced celery
> or onion will "weep" and add water.
>
> Same thing with tuna and salmon salad.
>
> Doris

I don't find that to be true with the chopped celery and onion, but I don't
keep it long, usually make what I'm using for the day.

Cheri

"l not -l" > wrote in message
...
>
> On 29-Jan-2018, "Cheri" > wrote:
>
>> "Doris Night" > wrote in message
>> ...
>> > On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
>> > > wrote:
>> >
>> >>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B.
>> >
>> >>wrote:
>> >>
>> >>>
>> >>>I'm kinda bored and am thinking I might try something
>> >>>different in my
>> >>>egg salad. I've made my honey rye flake bread today and egg
>> >>>salad
>> >>>sandwiches is on the menu. What goes into your egg salad?
>> >>>Janet US
>> >>
>> >>Egg, mayo, S&P. I never get exotic with egg salad, although I
>> >>have
>> >>been known to layer an ES sandwich with a slice or 3 of
>> >>bacon.
>> >
>> > I'm with Boron. Eggs, mayo, and S&P only. And it has to be
>> > real mayo
>> > (I use Hellmans) - no Miracle whip or other "salad dressing."
>> >
>> > If you use something like Miracle Whip, the egg salad will
>> > separate
>> > because you are basically adding water. I find also that
>> > diced celery
>> > or onion will "weep" and add water.
>> >
>> > Same thing with tuna and salmon salad.
>> >
>> > Doris
>>
>> I don't find that to be true with the chopped celery and onion,
>> but I don't
>> keep it long, usually make what I'm using for the day.
>>
>> Cheri
> +1
> I only make egg salad in an amount I expect to use immediately.
>
> I do not care for tuna and salmon salad, so have no idea what
> they do. I do greatly enjoy shrimp salad and find it weepy no
> matter what is added, therefore only make small quantities for
> immediate use.

I do like tuna salad, but not really salmon salad. I don't believe I've ever
had shrimp salad that was akin to egg salad, I usually put shrimp in a green
salad, but I bet it would be good.

Cheri

Cheri wrote:
>
> I do like tuna salad, but not really salmon salad. I don't believe I've ever
> had shrimp salad that was akin to egg salad, I usually put shrimp in a green
> salad, but I bet it would be good.

Occasionally, I'll save a few shrimp to make a sandwich the next
day. Just chop up a bit (not too small), add some mayo and put on
soft white bread. It's a pretty good sandwich.

"l not -l wrote:
>
>I first encountered shrimp salad in the restaurant of one of our major department stores
>(Stix, Baer and Fuller, later merged with Dillards). They had an
>outstanding shrimp salad sandwich on toasted cheese bread.

Only a TIAD imbecile business would serve shrimp on cheese bread.

"l not -l" > wrote in message
...
>
> On 29-Jan-2018, "Cheri" > wrote:
>
>> "l not -l" > wrote in message
>> ...
>> >
>> > On 29-Jan-2018, "Cheri" > wrote:
>> >
>> >> "Doris Night" > wrote in message
>> >> ...
>> >> > On Sun, 28 Jan 2018 16:52:05 -0500, Boron Elgar
>> >> > > wrote:
>> >> >
>> >> >>On Sun, 28 Jan 2018 14:40:35 -0700, U.S. Janet B.
>> >> >
>> >> >>wrote:
>> >> >>
>> >> >>>
>> >> >>>I'm kinda bored and am thinking I might try something
>> >> >>>different in my
>> >> >>>egg salad. I've made my honey rye flake bread today and
>> >> >>>egg
>> >> >>>salad
>> >> >>>sandwiches is on the menu. What goes into your egg
>> >> >>>salad?
>> >> >>>Janet US
>> >> >>
>> >> >>Egg, mayo, S&P. I never get exotic with egg salad,
>> >> >>although I
>> >> >>have
>> >> >>been known to layer an ES sandwich with a slice or 3 of
>> >> >>bacon.
>> >> >
>> >> > I'm with Boron. Eggs, mayo, and S&P only. And it has to be
>> >> > real mayo
>> >> > (I use Hellmans) - no Miracle whip or other "salad
>> >> > dressing."
>> >> >
>> >> > If you use something like Miracle Whip, the egg salad will
>> >> > separate
>> >> > because you are basically adding water. I find also that
>> >> > diced celery
>> >> > or onion will "weep" and add water.
>> >> >
>> >> > Same thing with tuna and salmon salad.
>> >> >
>> >> > Doris
>> >>
>> >> I don't find that to be true with the chopped celery and
>> >> onion,
>> >> but I don't
>> >> keep it long, usually make what I'm using for the day.
>> >>
>> >> Cheri
>> > +1
>> > I only make egg salad in an amount I expect to use
>> > immediately.
>> >
>> > I do not care for tuna and salmon salad, so have no idea what
>> > they do. I do greatly enjoy shrimp salad and find it weepy
>> > no
>> > matter what is added, therefore only make small quantities
>> > for
>> > immediate use.
>>
>> I do like tuna salad, but not really salmon salad. I don't
>> believe I've ever
>> had shrimp salad that was akin to egg salad, I usually put
>> shrimp in a green
>> salad, but I bet it would be good.
>>
>> Cheri
> Back when such things were the norm, I first encountered shrimp
> salad in the restaurant of one of our major department stores
> (Stix, Baer and Fuller, later merged with Dillards). They had an
> outstanding shrimp salad sandwich on toasted cheese bread. The
> shrimp salad was pretty straightforward to duplicate; but, I have
> never quite been able to make an equal to their cheese bread.
>
> I can only thing of one department store in the area today that
> has a restaurant. Then again, I rarely shop department stores
> these days and may not be a reliable source of their current
> amenities.
>
> --
> Change cujo to juno to make a valid email address.


The shrimp salad sandwich sounds really good. I haven't been in department
stores for a very long time either, I believe the last one was Dillard's in
Stockton, but I never looked for a restaurant so I don't know if they do.

Cheri

Cheri

U.S. Janet B. wrote:

>
> I'm kinda bored and am thinking I might try something different in my
> egg salad. I've made my honey rye flake bread today and egg salad
> sandwiches is on the menu. What goes into your egg salad?
> Janet US

Nothing really fancy there on my end. I do like to add a little minced
onion. Roughly 1/4c minced onion to 6 eggs. Might add a dash or so of
hot hungarian paprika.

I dislike things like celery and other crunchy stuff in there although
I know many like that effect.

U.S. Janet B. wrote:
>
>I'm kinda bored and am thinking I might try something different in my
>egg salad. I've made my honey rye flake bread today and egg salad
>sandwiches is on the menu. What goes into your egg salad?

Chives, celery salt, dillweed, mustard, white pepper, ranch
dressing... sometimes lox.

On 2018-01-28 4:40 PM, U.S. Janet B. wrote:
>
> I'm kinda bored and am thinking I might try something different in my
> egg salad. I've made my honey rye flake bread today and egg salad
> sandwiches is on the menu. What goes into your egg salad?


Since you ask.... I don't make egg salad. I am not saying I don't like
it, don't eat it or can't eat it. It just never occurs to me to make egg
salad. I think I have made it once, maybe twice. It just doesn't occur
to me. However, if I am at a function where sandwiches are being served
and egg salad is one of the choices, I usually make a point of trying
it, and I usually really enjoy them.

On Sun, 28 Jan 2018 17:55:23 -0500, Dave Smith
> wrote:

>On 2018-01-28 4:40 PM, U.S. Janet B. wrote:
>>
>> I'm kinda bored and am thinking I might try something different in my
>> egg salad. I've made my honey rye flake bread today and egg salad
>> sandwiches is on the menu. What goes into your egg salad?
>
>
>Since you ask.... I don't make egg salad. I am not saying I don't like
>it, don't eat it or can't eat it. It just never occurs to me to make egg
>salad. I think I have made it once, maybe twice. It just doesn't occur
>to me. However, if I am at a function where sandwiches are being served
>and egg salad is one of the choices, I usually make a point of trying
>it, and I usually really enjoy them.
>

I know that my husband will want to eat some of the fresh bread. It's
useless to try something else for dinner. He'll have a nighttime
snack of peanut butter and huckleberry jam as well. Anyway, I gave
him a choice of cold meatloaf sandwiches or egg salad sandwiches and
he chose the egg.
Janet US

On 2018-01-28 6:11 PM, U.S. Janet B. wrote:
> On Sun, 28 Jan 2018 17:55:23 -0500, Dave Smith

>>
>> Since you ask.... I don't make egg salad. I am not saying I don't like
>> it, don't eat it or can't eat it. It just never occurs to me to make egg
>> salad. I think I have made it once, maybe twice. It just doesn't occur
>> to me. However, if I am at a function where sandwiches are being served
>> and egg salad is one of the choices, I usually make a point of trying
>> it, and I usually really enjoy them.
>>
>
> I know that my husband will want to eat some of the fresh bread. It's
> useless to try something else for dinner. He'll have a nighttime
> snack of peanut butter and huckleberry jam as well. Anyway, I gave
> him a choice of cold meatloaf sandwiches or egg salad sandwiches and
> he chose the egg.

It's hard to get people to eat something else if there is fresh bread to
be eaten. A meatloaf sandwich can be a wonderful thing, but I think I
might opt for the egg salad. I did not say I do not like it. It is just
one of those things where it is something that, for some reason, it just
never occurs to me to make.

On Sun, 28 Jan 2018 17:55:23 -0500, Dave Smith
> wrote:

>On 2018-01-28 4:40 PM, U.S. Janet B. wrote:
>>
>> I'm kinda bored and am thinking I might try something different in my
>> egg salad. I've made my honey rye flake bread today and egg salad
>> sandwiches is on the menu. What goes into your egg salad?
>
>
>Since you ask.... I don't make egg salad. I am not saying I don't like
>it, don't eat it or can't eat it. It just never occurs to me to make egg
>salad. I think I have made it once, maybe twice. It just doesn't occur
>to me.

We understand, Dave.

On Sun, 28 Jan 2018 17:55:23 -0500, Dave Smith
> wrote:

>On 2018-01-28 4:40 PM, U.S. Janet B. wrote:
>>
>> I'm kinda bored and am thinking I might try something different in my
>> egg salad. I've made my honey rye flake bread today and egg salad
>> sandwiches is on the menu. What goes into your egg salad?
>
>
>Since you ask.... I don't make egg salad. I am not saying I don't like
>it, don't eat it or can't eat it. It just never occurs to me to make egg
>salad. I think I have made it once, maybe twice. It just doesn't occur
>to me.

Every time I make boiled eggs for breakfast I always boil an extra 3
or 4 to use in egg salad.

It's one of our favourite sandwich fillings. We eat it at least once a
week.

Doris

writes:
>On 2018-01-28 4:40 PM, U.S. Janet B. wrote:
>>
>> I'm kinda bored and am thinking I might try something different in my
>> egg salad. I've made my honey rye flake bread today and egg salad
>> sandwiches is on the menu. What goes into your egg salad?
>
>
>Since you ask.... I don't make egg salad. I am not saying I don't like
>it, don't eat it or can't eat it. It just never occurs to me to make egg
>salad. I think I have made it once, maybe twice. It just doesn't occur
>to me. However, if I am at a function where sandwiches are being served
>and egg salad is one of the choices, I usually make a point of trying
>it, and I usually really enjoy them.

Dave...can I call you Dave

you are on the path to total consciousness

once you get your hands on a recipe, make sure the gangsters don't
steal it:

https://www.youtube.com/watch?v=_f20pv9QBc0

"tert in seattle" wrote in message news
writes:
>On 2018-01-28 4:40 PM, U.S. Janet B. wrote:
>>
>> I'm kinda bored and am thinking I might try something different in my
>> egg salad. I've made my honey rye flake bread today and egg salad
>> sandwiches is on the menu. What goes into your egg salad?
>
>
>Since you ask.... I don't make egg salad. I am not saying I don't like
>it, don't eat it or can't eat it. It just never occurs to me to make egg
>salad. I think I have made it once, maybe twice. It just doesn't occur
>to me. However, if I am at a function where sandwiches are being served
>and egg salad is one of the choices, I usually make a point of trying
>it, and I usually really enjoy them.

Dave...can I call you Dave

you are on the path to total consciousness

once you get your hands on a recipe, make sure the gangsters don't
steal it:

https://www.youtube.com/watch?v=_f20pv9QBc0

==

<g>

On Sunday, January 28, 2018 at 3:40:44 PM UTC-6, U.S. Janet B. wrote:
>
> I'm kinda bored and am thinking I might try something different in my
> egg salad. I've made my honey rye flake bread today and egg salad
> sandwiches is on the menu. What goes into your egg salad?
> Janet US
>
>
Chopped eggs of course, salt, mayo, and if I do a dozen of eggs they
get an 8 ounce block of softened cream cheese. Half a dozen eggs
get one of those 3 ounce blocks but if I don't have one of the small
blocks on hand then I'll just halve the 8 ounce package. It's import-
ant the cream cheese is s-o-f-t.

On Sun, 28 Jan 2018 14:59:52 -0800 (PST), "
> wrote:

>On Sunday, January 28, 2018 at 3:40:44 PM UTC-6, U.S. Janet B. wrote:
>>
>> I'm kinda bored and am thinking I might try something different in my
>> egg salad. I've made my honey rye flake bread today and egg salad
>> sandwiches is on the menu. What goes into your egg salad?
>> Janet US
>>
>>
>Chopped eggs of course, salt, mayo, and if I do a dozen of eggs they
>get an 8 ounce block of softened cream cheese. Half a dozen eggs
>get one of those 3 ounce blocks but if I don't have one of the small
>blocks on hand then I'll just halve the 8 ounce package. It's import-
>ant the cream cheese is s-o-f-t.
>
That's the one ingredient that I don't have in the house. I'll keep
that in mind for next time. Thanks
Janet US

On Sunday, January 28, 2018 at 5:12:24 PM UTC-6, U.S. Janet B. wrote:
>
> On Sun, 28 Jan 2018 14:59:52 -0800 (PST), "
>
> >Chopped eggs of course, salt, mayo, and if I do a dozen of eggs they
> >get an 8 ounce block of softened cream cheese. Half a dozen eggs
> >get one of those 3 ounce blocks but if I don't have one of the small
> >blocks on hand then I'll just halve the 8 ounce package. It's import-
> >ant the cream cheese is s-o-f-t.
> >
> That's the one ingredient that I don't have in the house. I'll keep
> that in mind for next time. Thanks
> Janet US
>
>
It's quite tasty in the egg salad, I promise.

If it's for me, I'll add a tiny squirt of regular mustard, a bit of finely minced red onion, and chopped celery for crunch. Hubby hates mustard so I usually make two separate batches. I like a small scoop on a toasted English muffin.

Denise in NH

On Sun, 28 Jan 2018 17:13:06 -0800 (PST),
wrote:

>If it's for me, I'll add a tiny squirt of regular mustard, a bit of finely minced red onion, and chopped celery for crunch. Hubby hates mustard so I usually make two separate batches. I like a small scoop on a toasted English muffin.
>
>Denise in NH
that's sort of what I did. I spread mustard on my bread and left the
egg salad plain for my husband. I was expecting others here to say
they used capers, or curry or siracha or something exotic
Janet US

On 1/28/2018 4:40 PM, U.S. Janet B. wrote:
>
> I'm kinda bored and am thinking I might try something different in my
> egg salad. I've made my honey rye flake bread today and egg salad
> sandwiches is on the menu. What goes into your egg salad?
> Janet US
>
Eggs. Salt. Pepper.
A pinch of dry mustard.
A little very-finely-chopped celery and shallot.
Half mayo, half sour cream.

"U.S. Janet B." > wrote in message
news
>
> I'm kinda bored and am thinking I might try something different in my
> egg salad. I've made my honey rye flake bread today and egg salad
> sandwiches is on the menu. What goes into your egg salad?
> Janet US


Mayo, mustard, dill pickle relish, finely chopped celery and onion, salt and
pepper...plus a very few red pepper flakes as a rule.

Cheri

On Sun, 28 Jan 2018 22:21:45 -0800, "Cheri" >
wrote:

>"U.S. Janet B." > wrote in message
>news
>>
>> I'm kinda bored and am thinking I might try something different in my
>> egg salad. I've made my honey rye flake bread today and egg salad
>> sandwiches is on the menu. What goes into your egg salad?
>> Janet US
>
>
>Mayo, mustard, dill pickle relish, finely chopped celery and onion, salt and
>pepper...plus a very few red pepper flakes as a rule.
>
>Cheri

The red pepper flakes sounds like a good idea. I'll try that next
time. thx
Janet US

On Sunday, January 28, 2018 at 4:40:44 PM UTC-5, U.S. Janet B. wrote:
> I'm kinda bored and am thinking I might try something different in my
> egg salad. I've made my honey rye flake bread today and egg salad
> sandwiches is on the menu. What goes into your egg salad?
> Janet US

Egg, mayo (Hellman's), minced onion, celery and (if available) radish,
salt and pepper. Maybe a tiny sprinkle of cayenne.

I used to put alfalfa sprouts on egg salad sandwiches, but I rarely
have them on hand anymore.

Cindy Hamilton

On Mon, 29 Jan 2018 03:40:43 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, January 28, 2018 at 4:40:44 PM UTC-5, U.S. Janet B. wrote:
>> I'm kinda bored and am thinking I might try something different in my
>> egg salad. I've made my honey rye flake bread today and egg salad
>> sandwiches is on the menu. What goes into your egg salad?
>> Janet US
>
>Egg, mayo (Hellman's), minced onion, celery and (if available) radish,
>salt and pepper. Maybe a tiny sprinkle of cayenne.
>
>I used to put alfalfa sprouts on egg salad sandwiches, but I rarely
>have them on hand anymore.
>
>Cindy Hamilton

Radish -- there's a thought. I used to put sprouts on sandwiches a
lot but then there was that scare years ago about them and I got out
of the practice. Then I grew them for awhile. I do have some bean
sprouts seeds in the house that I need to use up. Thanks for the
reminder on the sprouts. I really love sprouts on a sandwich.
Janet US

"U.S. Janet B." > wrote in message

> Radish -- there's a thought. I used to put sprouts on sandwiches a
> lot but then there was that scare years ago about them and I got out
> of the practice. Then I grew them for awhile. I do have some bean
> sprouts seeds in the house that I need to use up. Thanks for the
> reminder on the sprouts. I really love sprouts on a sandwich.
> Janet US


I think radishes and sprouts sound good.

Cheri

On 1/28/2018 1:40 PM, U.S. Janet B. wrote:
>
> I'm kinda bored and am thinking I might try something different in my
> egg salad. I've made my honey rye flake bread today and egg salad
> sandwiches is on the menu. What goes into your egg salad?
> Janet US
>


chopped black olives

Taxed and Spent wrote:
>
> On 1/28/2018 1:40 PM, U.S. Janet B. wrote:
> >
> > I'm kinda bored and am thinking I might try something different in my
> > egg salad. I've made my honey rye flake bread today and egg salad
> > sandwiches is on the menu. What goes into your egg salad?
> > Janet US
> >
>
> chopped black olives

Oh sick!!!
Just kidding but not really. I just hate olives.

My egg salad is often plain...egg and mayo + S&P on soft white
bread.
Sometimes I'll add in a tiny bit of "horseradish mustard" but not
much. If I want some crunch and have it handy, I'll add a leaf or
two of iceberg lettuce.

On Monday, January 29, 2018 at 9:25:17 AM UTC-6, Gary wrote:
>
> My egg salad is often plain...egg and mayo + S&P on soft white
> bread.
> Sometimes I'll add in a tiny bit of "horseradish mustard" but not
> much. If I want some crunch and have it handy, I'll add a leaf or
> two of iceberg lettuce.
>
>
Have you tried egg salad on split open English muffins that have
been LIGHTLY buttered and lightly toasted yet?

On 2018-01-29 2:07 PM, wrote:
> On Monday, January 29, 2018 at 9:25:17 AM UTC-6, Gary wrote:
>>
>> My egg salad is often plain...egg and mayo + S&P on soft white
>> bread.
>> Sometimes I'll add in a tiny bit of "horseradish mustard" but not
>> much. If I want some crunch and have it handy, I'll add a leaf or
>> two of iceberg lettuce.
>>
>>
> Have you tried egg salad on split open English muffins that have
> been LIGHTLY buttered and lightly toasted yet?
>


The best egg salad use I ever enjoyed was a smorsbrot in Denmark. There
was a slice of dark bread, smoked eel and a glob of egg salad on top....
washed down with a beer and a shot a Aakavit.