When I was younger and feasted on egg salad sandwiches, I felt pretty close to paradise. They were always made with fresh mayonnaise and store-bought white bread, which was, to tell the truth, gummy in texture. Years later, I learned how far superior they were when the salad was spread on slices of protein bread. I also added a bit of fresh basil from my garden.
© 1987 Craig Claiborne estate. All rights reserved.