Egg Salad BLT and Tomato Soup

My egg salad rocks if you prefer the less wet and mayo-y variety. I pulse the eggs in a food processor, dicing them up very small, to make what becomes almost a paste. I used country-style Dijon mustard (with the seeds). This recipe takes a dozen eggs, much more than you’ll need for the sandwiches, but you’ll have leftovers for the week.

Egg Salad BLT

  • 12 eggs
  • 4 tbsp. mayo (full-fat canola)
  • 3 tsp. country-style mustard
  • 1/4 small red onion, finely diced
  • Hungarian Paprika, Salt, Fresh Pepper
  • A good sliced bread—I used Whole Foods 7 Grain Bread
  • 1 lb. dry-rubbed thick bacon
  • Tomato slices
  • Iceberg Lettuce
  • Mayo and butter for bread
    • 10 plum tomatoes, halved
    • 3/4 red onion, cubed
    • 3 cloves garlic, crushed
    • 1 qt chicken stock
    • 1 cup heavy cream
    • 10 fresh basil leaves, chopped
    • Olive oil, salt & pepper
  • 1) Place egg is pot with cold water to cover the eggs, bring to a boil, then turn off range, cover pot and let sit for 8-10 minutes.

    2) Peel eggs—do this under a stream of water to peel easier. Cut eggs into quarters and place with red onion in food processor (if your food processor is small do this in batches.)

    3)Place diced eggs in bowl. Add mayo and mustard. Add Hungarian paprika, salt and pepper to taste. Mix well. Place in refrigerator to cool.

    4) Cook bacon slowly over medium-low heat until crisp.

    5) Butter and toast the bread.

    6) Complete sandwich in layers—egg salad, bacon, tomato, lettuce and mayo if desired.

    I love this tomato soup because it’s made with real tomatoes. The recipe I based my soup off of called for 6 plum tomatoes. I found that the soup lacked enough tomato flavor this way, so I added 4 more tomatoes.

    Real Tomato Soup

    1) Place cubed onion and halved tomatoes on a baking sheet. Brush with olive oil, salt and pepper. Broil for 4 minutes.

    2) Turn onions and tomatoes over, brush other side with olive oil and salt and pepper. Broil for another 3-5 minutes, or until soft.

    3) Put tomatoes and onions in blender and blend until relatively smooth.

    4)Coat soup pot with olive oil (twice around the pot), saute garlic for a few minutes and then add chicken stock.

    5) Add tomato mixture and bring to a boil. Once boiling, add heavy cream and basil. Simmer for a few minutes and then serve with sandwiches.