Egg Salad Sandwiches

School has started and that means my lunches these days are predominately filled with sandwiches and granola bars, not that I'm complaining. Sandwiches can be just as exciting as any other lunch, especially when it's egg salad! Simple, good for you, and creamy deliciousness. 

A huge part of making a good egg salad is making sure the foundations are well set, and this means using perfectly boiled eggs. Don't scoff! Boiling eggs correctly takes more than just being able to boil a pot of water. No my friends, it takes skill. Thankfully, I've included a little lesson on how to boil the perfect egg, with help from the internet of course. Never will you encounter a gray, over-boiled egg again!

Egg Salad Sandwiches

Yields: 2 servings

4 slices of whole wheat bread, toasted

6 hard boiled eggs, shelled

2-3 tbsn. mayonnaise

1 celery stalk, washed and diced

salt and pepper, to taste

To boil eggs perfectly, according to eHow.com, lay the eggs in a large saucepan and cover in water till it just covers the eggs. On high, bring the water to a boil and let it boil for three minute. After three minutes, remove from the heat and cover with a lid. Let sit for eight minutes. Then drain the pot and run the eggs under cold water. Once cool enough to handle, gently remove the shells.

Roughly chop the eggs. I like to remove half of the egg yolks so that it is a little healthier, but keep or remove the egg yolks to your liking. In a medium bowl, combine the eggs and mayonnaise. Mash with a fork until a consistency of your liking. Then add the celery, salt, and pepper. Smear on some nicely toasted bread and enjoy!

Matzo Ball Soup

My parents have left my sister and I home to starve to death. While they have jetted off to Vietnam for a month, my sister and I have been testing our hands in the kitchen. And as it turns out, our hands aren't too bad. 

I've been ravaging the local food blogs for some recipes that I could try - a combination of affordable, easy, comforting, and delicious. So where else to look but my sacred Smitten Kitchen? That's where I found this amazing Matzo Ball Soup recipe and just about another gazillion good eats. This soup was so incredibly easy and simple. If you're looking for an alternative to the traditional Chicken Noodle Soup, this has got to be it. On a cold day, it's all that you're looking for. 

Matzo Ball Soup (modified from Smitten Kitchen)

Yields: about 5-8 servings

For the matzo balls:

1/2 cup matzo meal

2 eggs, slightly beaten

2 tbsn. vegetable oil

2 tbsn. chicken broth or seltzer water

1 tsp. salt

1/4 tsp. black pepper

For the soup:

4 stalks of celery,  diced

4 carrots, diced

6 cans of low sodium chicken broth

To make the balls, combine all of the ingredients until well mixed. Cover and refrigerate for 30 minutes to let the meal absorb the liquid. In a large pot, bring the chicken stock to a boil. Add the carrots and celery, cook until soft, about 8 - 12 minutes. Sieve the vegetables out and place in a separate dish. Wet your hands and form 1-inch balls with the matzo mixture, drop into the boiling water. Reduce the heat to a simmer and cook the balls for about 25 - 35 minutes. Drop the vegetables back in, serve a big bowl for yourself and enjoy on a cold winter day!