| We’re skipping the mayo (and grabbing the beans). View this email in your browser | Manage newsletter preferences COOK THIS NOW Egg Salad With White Beans on Toast Middle school me cannot believe I’m about to say this, but egg salad is really good. The sandwich filling I used to avoid like my life depended on it has become a staple in my house, especially on days when I can’t be bothered to do much more than boil water. The trick is finding a recipe that avoids the most common egg salad pitfalls, and adds the right amount of flavorful mix-ins to keep things interesting.
The latest installment of my 3 Eggs and A Can column features such a recipe, best eaten open-faced with peppery radishes and arugula for freshness and crunch. It sidesteps my two biggest egg salad nightmares (gloppiness and that...unique...scent) by using mashed white beans instead of mayo and medium-boiled eggs instead of ones that are well-done. Simply mix everything in a bowl, toast a few slices of your favorite bread, and you have a lunch you’d be proud to unwrap in the school cafeteria.
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