Posts Tagged ‘egg’

Don’t Mess with Texas

March 15, 2010

As many of you know, I am in Austin, Texas for the film portion of South by Southwest. Between mingling with celebs and watching cutting edge films (such as a documentary on bears—and I don’t mean Smokey) I’ve been eating! Check out this Tex-Mex brunch we had at Z’Tejas

You’re looking at barbacoa beef breakfast enchiladas: slow cooked beef sandwiched between two tortillas, topped with cheese and two eggs over easy. It may be that it tasted even better than it looks. Also worth mentioning, the $3.50 bloody mary, rimmed with celery salt. This meal alone ensured the day was a success.


Deviled Heaven on Bread

April 10, 2009

Egg salad doesn’t usually generate much enthusiasm, especially when compared to it’s cousin, the deviled egg. I love egg salad, but I have to concede that it is often very bland: more like taking a large bite of mayonnaise than anything else. I’m putting an end to that with today’s lunch. You can’t see it in the photo, but I put bacon in my sandwich—pretty excited about that. I didn’t have any lettuce on hand, but that would be a great addition. I definitely need to add vegetables to this lunch… maybe I’ll get a V8 or something.

Deviled Egg Salad Sandwich

2 slices bacon
2 hardboiled eggs
2 tsp mayonnaise
1 tbsp Dijon mustard
1 tbsp pickle relish
salt and pepper to taste
sandwich garnish (lettuce, tomato, pickle onion, etc.) – optional

Fry bacon in a skillet until crisp, then drain on paper towels. Set aside.

Peel the eggs and grate into a bowl. Add mayonnaise, mustard and relish. Combine ingredients with a fork. At this point, I was happy with my salad, but you might want to add some salt or pepper to taste.

Assemble the sandwich with egg salad, bacon and garnishes.

Clearly the key here is to put some pep in the egg salad’s step, but that could mean anything. Next time I might experiment with finely chopped onion and celery. Paprika or cayenne could also work well. Sriracha anyone?