As a regular reader, you’ve probably noticed that I am particularly fond of sugar and butter, which, unfortunately, is not good for me nor my waistline. That’s why I am excited to find recipes as healthy and tasty as this pasta salad. With luscious mangoes, creamy avocados, sweet tomatoes and bell peppers, I’ve found a great way to incorporate more fruits and vegetables into my diet.
What makes a good egg salad sandwich? Everyone has their own answer to this question. For me, it all starts with fresh, perfectly cooked soft-boiled eggs. I add a little crunch for texture, a little acidity to balance out the creaminess of the eggs, and a dollop or two of mayonnaise to bind it all together. I add a sprinkling of fresh herbs and spices to brighten the flavor. All the ingredients are mixed together and put between two pieces of lightly toasted and buttered white bread. The butter prevents the bread from being soggy. I often cut the crusts off the bread as well.
Some people add olives, capers, pickles, dill, chives, and/or whole grain mustard, etc. Personally, I add some tarragon, curry powder, and dry mustard to make my perfect egg salad. I love the taste of tarragon and it goes perfectly with eggs. It’s really very simple and easy to make.