This past week I have been craving egg salad. The first time I ever made egg salad was with my American Grandpa as a little kid. It was one of the few dishes that we both agreed on and I loved making it with him. He would use a ton of mayonnaise and buy the squishy wonder bread that I had never seen before and even as a kid didn’t consider bread. I have always liked it on dark German Rye. Now, I use veganese, capers and coarse dijon mustard in my egg salad, but it still filled with fond memories of my Grandpa. Enjoy it on a slice of toasted German Rye for a satisfying winter lunch!
Egg Salad with Capers
Boil your eggs and cool them off well before peeling and cutting into a medium size bowl. Add the veganese, mustard, salt and pepper. Chop the capers and add to the bowl. Stir it all together and scoop onto a slice of toasted German Rye for a wonderful satisfying and quick lunch.
I find that the addition of the coarse mustard gives this egg salad a nice texture and the capers add that extra bit of green saltiness that egg salad calls for in my opinion, my Grandpa would probably disagree.
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.