My Version of an Egg Salad Sandwich
Today I am eating an egg salad sandwich, very different from the one I remember. I have a memory from fifth grade when my mom packed me an egg salad sandwich on egg bread for lunch. It would have been around 1980. There were no ice packs then to keep a lunch cool, and I was being raised in Southern California where the weather can be warm or hot. I remember sitting outside at a lunch bench with warm egg salad on egg bread, and the flavor and warmth were not appealing to me. It was probably made with Miracle Whip instead of mayonnaise because I apparently liked the flavor of Miracle Whip when I was younger. I laugh and smile at the memory.
Today’s sandwich, even though it still has the hard boiled egg flavor, is more appealing to my taste buds, so I am more excited about eating it. For the egg salad, I mixed together two hard-boiled eggs, avocado, and salt and pepper. Then I stirred in some sliced tomatoes. On the sourdough bread, I put a layer of cheese before piling on the egg salad. Rather than using miracle whip or mayonnaise or any other condiments bought at a store, I used an avocado that came from the yard.
My preference for having any egg in a sandwich would probably be to cook the egg as an omelette. But frying an egg or creating an omelette makes a smell that can disturb the lady I live with, so I cook hard boiled eggs instead. Because the protein of the egg is what matters, I can be excited to eat the eggs, even if it’s not my favorite way.
My version of an egg salad sandwich replaces any processed food with an avocado, uses sourdough bread rather than egg bread, and can be messy to eat with the one layer of bread piled high with the egg salad.
You are welcome to create an egg salad sandwich the way you like it.
Stacy 🌺
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I share my experiences and my perspective. Eating and healing look different for everyone. If you are struggling with food or your relationship with your body, please find support. You don’t have to do this alone.