It has long been my personal belief that the egg salad sandwich is a sandwich too ugly to look at, let alone eat. I'm talking about those structure-less mayo bombs served on soggy white bread. An egg salad sandwich fitting this description shows up at my house roughly once a week wrapped in tight-fitting plastic - pretty much whenever Wayne hits up the neighborhood sandwich shop. I always look at him incredulously and ask...really? You really want to eat that? I just don't get it. Generally speaking he doesn't even like eggs very much. Whoever cast the egg salad sandwich spell on him did a fine job.

It wasn't until last week when we went to the Vivienne Westwood exhibit at the de Young museum that I was forced to rethink my position. At the café my friend Quyen submitted her sandwich order (one egg salad please)....I looked at her and shook my head. You too? This in turn opened up a lengthy lunchtime conversation on the merit of egg salad. Egg Salad Sandwich Lovers:2, Haters: 1.

My case wasn't helped by what was about to come out of the café kitchen. When her sandwich appeared before us the clouds parted, angels sang, and a golden beam of sunlight was cast onto her plate. It was an egg salad sandwich of a totally different breed. You could see vibrant yellow yolks, flecks of herbs, and capers. Mayo? Little if any. And the best part? Not a soggy piece of bread in sight hk property agency.

And this is how inspiration strikes. I saw Quyen's tasty looking egg salad sandwich and it showed me that a sandwich made of hard-boiled eggs can be appetizing to both the eye and the taste buds. I thought about it for a few days and came up with a game plan for my own that went something like this. For the bread - whole grain bread toasted and sliced on the thin side. Toasting will help deter the sog-factor. Some crunchy add-ins were going to be critical to counter the mush factor of the eggs. My choice? Chopped celery. Eggs pair beautifully with herbs - at the market I was on the lookout for fresh dill, but came across chives instead. Perfect. I knew I was after a drier egg salad mixture and would use a minimal amount of mayo - just enough to bind the egg mixture together. Achieving bright yellow yolks would be of the utmost importance. A friend of my sister's recommended chopped bacon as an addition. I countered with fried shallots, but didn't end up using them at the last minute - the flavor was overpowering the eggs and chives. If you wanted to go that route, a remix of this sandwich where you broil some thinly sliced gruyere cheese onto your toast, top with the egg salad mixture, sprinkle with the fried shallots, and serve open-faced would likely be delicious stanley property.

It also dawned on me that this is prime egg salad sandwich season! Put all those leftover hard-boiled eggs from Easter to good use (I should note that we always had leftover hardboiled eggs that we didn't use in the hunt).

Before I sign off, I'd like to thank everyone for the overwhelmingly enthusiastic response to the Unwilling Cook's letter earlier this week. 180+ fantastic, thoughtful responses - and they are STILL coming in! It makes me very proud to have such an amazing community of readers, and I promise to keep you posted on his progress paper craft storage.