I don't know about you, but the holiday weekend and the beautiful weather has me all nostalgic for picnics, picnic food, picnic baskets, wine, slow relaxing afternoons, nice conversations, etc. And, of course you can't forget the sand blowing into your food (don't you all love a little crunch in your sandwich?), did-I-just-step-in-dog-shit? and DAMNIT THERE ARE BEES EVERYWHERE!!!!!!!!! and other such tantrums that can be brought on by the almighty picnic ritual.
Really, why do we do this again?
Anyway, moving on. My all-time favourite picnic food is egg salad sandwiches, preferably my grandmother's. Here's the recipe, but I added some bacon for an extra comfort food kick. In my opinion, anyone who doesn't think bacon makes anything better clearly can't be trusted.
Here's the recipe. Cheers.
6 hard boiled eggs (1.5 eggs per person)
4 slices crispy bacon, crumbled
3 tbsp mayonnaise
1 - 2 tsp dijon mustard
seasoning salt to taste
chives or green onions, finely chopped
1. Hard boil eggs - cover eggs in a pot with water and bring to a rolling boil. Once boiling, turn burner off, cover and let simmer for 10 - 12 minutes.
2. Cook bacon until crispy and them crumble.
3. Once eggs are cool, peel and dice. You want the dice to be fine so that the whites and yolks are nicely combined - a potato masher or cheese grater can work well for this.
4. Add bacon, eggs, and all other ingredients to a bowl and mix.
5. As if there wasn't enough fat in this meal, butter both sides of bread and assemble sandwiches. Cut sandwiches into triangles.
Tip: You don't want your egg salad to be too mayonnaise-ey, so start with one tablespoon of mayo and go from there. Remember you can always add but you can't take away, so go little by little.