I know egg salad is up there with tuna on the potentially smelly-lunch list, but I eat it pretty often and haven't had any problems, so just use your discretion! If your eggs are fresh, smells should be minimal. I'm a big fan of organic eggs because I think you can really tell the difference, so maybe that's why I haven't had many problems - plus you'll have much less to worry about considering the recent salmonella outbreak!
Egg salad sandwiches are still kind of "meh" though, which is why I thought of using these cute mini loaves I always see near the deli section - much fancier! I always pack the salad component separately anyway, so I figure there isn't much difference between transferring it to two slices versus a bunch of fancy mini ones. I'm really partial to seasoning the egg mixture with Old Bay - it's a spice blend so you don't have to think about adding anything else - but use whatever you like: chopped onions, garlic, any number of dried seasonings.
(PS...also makes a great study snack, although mostly I was just getting sick of taking pictures in front of my computer!)
Grocery list
- Eggs - 2 (or more, if you want to make enough for several days)
- Bread - 4-5 mini toasts, or 2 regular slices
- Mayonnaise - about 1 tbsp. for every two eggs
- Spices - 1-2 tsp. Old Bay or other spices
Directions
Boil the eggs - I usually add them to boiling water and boil for 10 minutes. Cool (at least slightly) and peel, then mash them up with mayo and spices to taste.
Yield: 1 serving
To bring: small container for eggs, plastic bag for bread.
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Questions about the cooking method? Please let me know in the comments!
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