Egg Salad Scrumwich

When I was in Atlanta at a speech and debate tournament, I visited my Daddy at a local Diner. He whisked me away for good blues, good beer (sweetwater 420 IPA, a local staple!) and of course, good food. He took me to this amazing place (I have been wracking my brain for the name of this place....update to follow) that is known for it's legendary corn chowder. Being a vegetarian on a road trip with a high school, I was kind of stuck to corn and potatoes for sustenance. If I was lucky, I would order ice cream with nuts in it for protein. EEEEEEEEverybody wants barbecue in Georgia. I got a rammekin full of the corn chowder, which was delicious, but the crowning glory of the evening was the devilled eggs. So rich, yet so fluffy all at the same time! I have since adapted my egg salad scrumwich recipe to include these memorable flavors from this amazing diner.

6 hard boiled eggs

3-4 celery stalks, diced

1/2 green pepper, diced

1 small yellow onion, diced

2 tbsp light mayonnaise

2 tbsp Dijon mustard

2 tbsp finely shredded parmesan

1 tbsp dried dill

1 loaf marble rye bread

*cayenne pepper and salt to taste

• boil your eggs. here is how I do it: Place them in a saucepan with cold water. Make sure it is filled to just a centimeter over the tops of your eggs. Boil on medium-high heat until it reaches a rolling boil. Once it starts boiling, leave it for roughly one to two minutes, then turn the heat off completely. Once it stops boiling, cover your saucepan and set a timer for fifteen minutes. Cool down your eggs and peel 'em.
• Use the time that the eggs are cooking to dice your veggies. I like my veggies to be very finely diced. set your veggies aside and peel your eggs.
• once you have peeled your eggs, remove the yolks. Place the yolks in a small mixing bowl. add the mayo and mustard. using a small whisk, break up the egg yolks and mix them well into the mayo and mustard. This will be the base for your sandwich spread, so if you prefer a little more mayo than mustard, tweak as you will.
• add the dill, salt, cayenne, and parmesan to your egg yolks. the Cayenne gives it a very well-rounded kick and the parmesan's tangy, saltiness balances really well with the eggs.
• add your veggies and stir them together.
• dice your egg whites. I prefer larger, chunkier egg whites, but some people almost crumble theirs. It's up to you! Mix them into your spread.
• Build your scrumwich! I prefer a thick, hearty bread with egg salad. there is a light sweetness and creaminess to egg salad and the dark flavors of rye based breads are just kick-ass. So slice up your bread and add any sort of crunchy veggies that you'd like. I used spinach instead of lettuce for extra iron. Arugula would be awesome too. Slather on your egg salad, top it off with another slice of bread, and nom!