Egg salad isn’t generally something you think of as a) healthy or b)easily portable for lunch, but this pared down take with a super light dressing is both and I think you’ll like it much more that the gloopy, heavy original version! Plus, most of this is best made the day before then assembled on your way out the door in the morning.
First – boil the perfect egg.
This recipe makes enough dressing for two sandwiches so start with two eggs in a sauce pan with enough cold water to cover them by about an inch. Put the pot on high heat until it comes to a roiling boil then cover and remove it from the heat and let the eggs sit for 15 minutes. After 15 minutes place the eggs in and ice bath (this will make them easier to peel).
1/4 cup may or vegan mayo
1 TBS fresh dill, lightly chopped
1 TBS capers, chopped
Combine all ingredients well and let sit, covered for several hours (preferably overnight).
Roasted red bell pepper (from the jar, don’t stress trying to roast them at home! Just make sure to really dry them well!)
Thinly sliced hard boiled egg (1 per sandwich)
1 TBS dressing per sandwich
sandwich delivery system of your choice, for the picture above I have used a nice sourdough, but this would be just as lovely on AmbeR’s gluten free rye bread, in a lettuce wrap, etc…
Spread 1 Tbs of the dressing thinly on 1 slice of bread, place sliced eggs, roasted red bell pepper and romaine lettuce, top with 2nd slice of bread. wrap for lunch, try not to eat before lunch.