When I was a young boy growing up in Hawaii, my grandma used to live downstairs in our house and she would make all kinds of different foods for us kids, me and my two older brothers. Some of the food I fondly remember her making for me included buttermilk pancakes, avocado jam and the basis for this story, egg salad.
For something so simple, it's amazing how different egg salads can be. Every time I make it, I seem to do it differently. But the one that seems to work and taste best, also takes longer to make so it's not what I'd call fast-food.
Basically after hard boiling the eggs, I separate the yoke part and season with salt and pepper maybe a touch of paprika for color. The white are roughly chopped with sizable peices. I like the crunch of onions so I chop about a quarter of a sweet onion. I also like the sweetness of relish so I add a teaspoon and combine it all with a heaping tablespoon of light mayonnaise.
Spread between two slices of Arnold's Oatnut bread, topped with nice green leafy lettuce or spinach and a slice of tomato and voi·là! Kal's egg salad sandwich.
PS: My heart doctor recommends Arnold's as one of the best store bought bread, mainly because it is one of the only breads that do not contain high fructose corn syrup. And, it taste good too...
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