Love egg salad, however, I had to make it "skinny" to justify the love.
Here's my method:
2 yolks
4 whites
1 cup non-fat cottage cheese drained for 15 minutes
some dill
dijon to taste
I love to eat this on toast for breakfast with sliced tomato. Yum.
Some freshly minced dill really perks up the egg salad!
What a great looking sandwich. I just thought I'd point out though, that those English egg and cress sandwiches are not made with watercress, but with what Americans call sprouts. Your version looks much nicer.
Love egg salad. I like it really finely chopped/mashed with capers and tarragon (and mayo, of course).
My father ate egg salad sandwiches when I was a child, of the mushy and flavorless variety. I made this and ate it tonight, and now I want to do a couple of things: make it again... and punch my old man in the face.
How about curried with diced apples and nuts?
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