Recipe of the Week: Herbed Egg Salad Sandwiches

Egg salad gets a bad rap. Too often, it's mushy with too much mayo or left uncovered in the grocery deli, becoming unappetizing. It lacks flavor or becomes soggy. But it doesn't have to be this way.

As a child, I was never interested in egg salad sandwiches or anything with mayo. But as an adult, I've warmed up to the condiment --- in small doses. That's why the only egg salad I really enjoy is heavy on the herbs, light on the mayo. It's the perfect summer sandwich, cool, crisp and refreshing.

In my recipe, I've subbed red onion for celery; it's not traditional, but I don't like how celery releases water and leaves you with a runny egg mess. Red onion keeps the crunch factor, and adds flavor. Arugula dresses the sandwich up with a spicy kick, and keeps the bread from getting soggy also. Chives are the go-to egg salad herb, but feel free to give others a spin. To each his own, right?

Serves 4

Ingredients

• 5 hardboiled eggs, peeled and roughly chopped
• 1/4 chopped red onion
• 1/3 cup low fat mayo (I like the olive oil version)
• 2 T chopped parsley
• 2 T chopped chives or scallions
• 1 t of paprika
• 1/2 lemon, juiced
• 1 C fresh arugula
• 8 slices of whole wheat sandwich bread, lightly toasted and cooled
• Sea salt and fresh cracked pepper to taste

Instructions

1. Combine red onion, parsley, chives, mayo, lemon juice and paprika. Allow to flavors to meld for 5 to 10 minutes.
2. Gently fold in eggs. 
3. Season with salt and pepper to taste.
4. Spread on toasted bread, top with arugula and cut into triangles.