Friday, May 29, 2009
Miami Egg Salad
I was browsing IKEA the other day looking for some props to use in my photographs and I stopped in the cafe for a quick bite to keep up my shopping stamina. I have long been a fan of their shrimp and egg on rye toast (that's what I ate while most kids gobbled chicken fingers and fries. Not me.) and I wasn't too hungry so I sat down with my sandwich and a diet coke. As I sat realized that the sandwich was kind of nostalgic for me, it really reminded me of my grandparents home in Miami Florida where I spent many summer holidays. I don't know if it was the cheap shrimp or the rye toast but something took me back. As I nibbled the tiny shrimp I started to think that there was no reason I couldn't make an even better version of this at home, in the form of egg salad! Here is my first attempt at the "Miami Egg Salad Sandwich" although I haven't bought bread since discovering making it myself so this sandwich is served on homemade sourdough instead of the rye that I think would make it complete. Next time.
Miami Egg Salad
1 cup cold cooked shrimp, tails and veins removed
6 hard boiled eggs*
2Tbs freshly chopped dill
Juice of 1/2 a lemon
1/4 (or less) cup of mayo
kosher salt and freshly ground pepper to taste
*To cook a hard boiled egg first place the eggs in a saucepan and cover with water by about an inch. Bring to a boil and turn off the heat. Cover the pan and let everything sit for about 10 minutes. Transfer the eggs to an ice bath to cool and peel!
Chop the shrimp and eggs into smaller pieces and place in a medium bowl. Chop the dill and add it to the eggs and shrimp. Add the lemon juice and mayo, mixing until combined. Season with salt and pepper to taste.
Serve with rye bread and spring mix.