Since I'm saving my pennies for my brother Bob and his lovely fiance Bel's Fiji wedding (8 weeks to go, yay!), I'm trying not to spend too much on eating out at the moment. When I suggested to my friend Sal that we meet up with packed lunches instead of going out for lunch during the workday, she came up with the great alternative of bringing packed lunches to shared - loved it! Sal brought a roasted vegetable salad and served it warm with goats cheese and capers. I made some egg salad and served it on toasted pumpernickel bread with some sliced tomato.
Egg Salad Sandwiches
Serves 2
3 eggs
1 stalk celery chopped into fine cubes
1 to 2 tablespoons of mayonnaise
Squeeze of lime juice
1/2 teaspoon smoked paprika
1 tablespoon chopped flat leaf parsley
Salt and pepper
4 slices bread (I use toasted pumpernickel)
1. Hardboil the eggs - always put them straight into cold or iced water for a few minutes as soon as you take them off the stove to halt the cooking process immediately.
2. Once they are cool, finely chop the eggs.
3. Gently mix in a bowl with the remainder of the ingredients.
4. Serve on bread or toast.
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That is a mighty fine idea sharing a packed lunch! I think if you eat out a lot you start to wonder what it is exactly you are putting into your body, (where they get their veges etc). These salads sound divine!
ReplyDeleteAlso- what is pumpernickel bread? Sounds yummy and interesting. Is it gluten free?
8 weeks! Yay! Mmmmm love this idea, will have to make these too. :)
ReplyDeleteYeah I think pumpernickel might be gluten free? It's pretty much just wholegrain rye and water smooshed together. I love it 'coz it's kind of chewy.
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