My hub used to think that egg salad was, quite possibly, the most disgusting thing on the face to the earth; that is, until I took a stab at it.  I take personal satisfaction in knowing that I completely changed his mind on the subject of egg salad.  Egg salad sandwiches have now become our traditional before-road trip meal as a yummy way to use up eggs before we leave for an extended length of time.  The fresh cilantro is the key to really delicious egg salad.  It gives it a fresh taste that you can’t beat.

Egg Salad                                         Prep time 5 min; Cook time 20 min

6 eggs
1/2-1 cup Miracle Whip, to taste
1 tsp-1 tbsp prepared yellow mustard
Kosher salt to taste
Fresh cracked black pepper to taste
1/4 cup chopped fresh cilantro

Place the eggs in a medium sauce pan.  Add water to the pan so that the eggs are covered by 1 inch of water.  Set burner to high heat.  Allow water to come to a boil.  Reduce heat and boil 1-2 minutes.  Remove from burner, leaving covered, and let stand for 10 minutes.  At this point you can put the eggs in the fridge for use at a later time.

Let eggs cool.  For a hurry up cool method, cool in an ice bath, or with cold running water.  When eggs have come to room temperature (I can never wait this long) peel under cold running water.  Put whole eggs in a mixing bowl.  Using a potato masher, or a fork, mash eggs until pieces are your preferred size.  Add Miracle Whip, yellow mustard, kosher salt, pepper and cilantro to taste.  I usually start with 1/2 cup Miracle Whip, but always end up adding more.  Definitely use a full 1/4 cup of cilantro leaves.  The taste is so fantastic.  It is currently my favorite herb.

The egg salad will keep for a day or so in the fridge, but it never lasts beyond one day in our house.  There is enough egg salad for usually 4 sandwiches, on standard loaf bread.

Yield 4 sandwiches