Over the summer, the lovely people at Amazine contacted me to see if I’d be interested in being interviewed for their Biweekly Issue. Of course I agreed! If you’re not familiar with Amazine, the closest thing I could compare it to is Pinterest. But it’s different! Instead of pinning images to boards, you make stories and put them in your own virtual magazine. You can follow other people, and there are categories for every interest- things like travel, food, beauty, etc. The look and feel is very clean and editorial. I’ve been on the site for several months now, and I’ve had so much fun with it.
It’s a bit too late to sign up and still receive the current Biweekly Issue email, so you can read my interview here. You should definitely make an account and start your magazine though! It’s quite inspiring :)
You can follow my magazine here.
Okay, now moving on to a recipe… for hands-down the best egg salad sandwich I’ve ever eaten! To me, it’s the best for a couple of reasons. Instead of being cooked dry, the eggs are used to give the salad creaminess, which makes a lot more since than packing it full of mayonnaise. Also, the slightly acidic sun-dried tomato spread is a brilliant, brilliant complement.
You’ll notice in the recipe that I give the option of using an extra egg. The reason is that I generally end up losing some egg white during the peeling process, so I compensate for that. The extra yolk won’t kill you either ;)
Recipe adapted from A Cozy Kitchen
¼ cup sun dried tomatoes
2 tablespoons tomato paste
5 tablespoons olive oil
1 garlic clove
Salt + freshly ground pepper
4-5 large eggs
1 tablespoon mayonnaise
2+ teaspoons dijon mustard
Freshly ground pepper
1 tablespoon finely sliced green onions, plus more for garnish
2 pieces of bread, whatever you like (I used an Organic Prussian Loaf from Whole Foods)
Soak the sun dried tomatoes in water for 5 minutes. Drain, pat dry, and place in the bowl of a food processor along with the tomato paste, olive oil, and garlic clove. Process until smooth. Season with salt and pepper.
Set the eggs in a saucepan and fill with enough cold water to reach halfway up the sides of the eggs. Place over high heat and bring to a medium boil. Turn off the heat, cover the pot with a lid, and let the eggs continue to cook for 8 minutes. Immediately immerse the eggs in cold water and peel under running water.
Cut each egg in half, then in half again, then again. Toss them in a bowl with the mayonnaise, mustard, and green onions. Season with pepper.
Toast slices of bread, spread a generous layer of the sun dried tomato sauce on each piece. Distribute the egg salad equally between both sandwiches. Sprinkle more green onions and black pepper on top.
Makes 2 open-faced sandwiches