EGG SALAD SANDWICH

I'm famous for my egg salad. I make it every time I serve brunch, my favorite meal for entertaining. I also often have it for lunch when there's not much left in my pantry, since it's so quick and easy. It's delicious on a bagel, as a sandwich filling, or served as a salad scooped in a ball on top of lettuce with garnishes of tomatoes and cucumber slices.
For the ultimate, richest egg salad, combine both. Refrigerate the egg salad to serve it cold or enjoy it hot by mashing the boiled eggs while they're still warm and serving it right away.


The World's Best Egg Salad (makes 4-6 servings)

8 large eggs, hard boiled
4 tablespoons mayonnaise (or more to taste)
1/2 teaspoon salt (or more to taste)
1/2 cup finely chopped onions (more if you love onions), optional
1 1/2 tablespoons canola oil
4 strips of freshly made, crisp bacon, crumbled, optional
1. Mash the hard-boiled eggs. Don't mash them too fine.
2. If using onions, heat the oil in a skillet and add the onions. Sautee until they turn golden brown.
3. Add the onions or bacon (or for the ultimate version, both!), mayonnaise, and salt to the chopped eggs and mix thoroughly.
4. Taste and adjust the level of salt. If you like a creamier texture, add a little more mayonnaise.
5. Serve in a bowl if using as a brunch spread. If serving as a lunch salad, surround a generous scoop with lettuce, tomato wedges, and sliced cucumbers.

It may looks strange for our Latin American taste but the combination of the crispy slices of bread (our Pão Americano) plus the cold mixture called Egg Salad, results in a combination of a very tasty and different sandwich.

Enjoy!!!