Egg Salad Sandwich (Paleo/Keto/Delicious)

Has this blog turned into a food blog? Maybe… temporarily…

First: I MADE MAYONNAISE! I’ve tried it before, have failed miserably and wasted eggs and oil. This time was different. This time I followed the very easy instructions in The Primal Gourmet Cookbook. Voila! Mayo! Not only that, but it is delicious!

I think I’m more excited about making mayonnaise than I am a bunch of other things. Seriously, buy this book.

Look at that creamy thing! I’m so proud. Before, I’ve tried to drizzle the oil in whilst whisking very quickly. Using my handheld Cuisinart blender made a huuuuuge difference. This was made with avocado oil (much better taste than EVOO for mayo) and an egg, and then a pinch of salt.

Today I was hankering for a simple egg salad sandwich. I got my new, homemade, fancy-ass, delicious mayonnaise and some other ingredients.

I used Base Culture keto bread that is also paleo. It’s great and toasts well on the skillet. I toasted it in browned butter (drool). In the egg mixture, I wanted to keep it extra simple, so I only added scallions and the mayo with my eggs. We usually use good quality eggs, and the yolks are absolutely orange.

Lastly, I topped it with some baby arugula. I’m a big fan of arugula: so much flavor in a bit of lettuce!

I ate them open-faced because there was just too much egg mixture to put the bread together. The bread slices aren’t huge, either. But I have zero problems with eating the sandwich undone! This was a huge win for me with the mayonnaise. I know I’m harping on it a lot, but if you’ve ever tried to make it before and failed… you know how ugly the failure can be. It’s disgusting. This, however, was so easy; a child could have done it. Ergo, I can do it!