Egg Salad with Whole Wheat Bread

Let me tell you, it’s hot here in DC…and it’s going to get hotter.  And more humid.  And more uncomfortable.  Those are the days where I wish we could walk out of our home and into our air conditioned car, and that car would drive me right next to the front door of my work, so I could step into another air conditioned building.

Unfortunately, that’s not how it is.  I hold my breath before taking a step out of our building, where I hope and wish it’s not too hot and humid.  You see, the news keeps telling us that the Midwest is hot and uncomfortable (100°F or higher), and I’m dreading the day this heat wave rolls into DC.  Since we don’t have air conditioned cars, we have the metro cars that “sometimes” might be air conditioned (it’s a gamble).

So, as you can tell with my little rant, the idea of turning on the oven this week is unbearable.  So sandwiches for dinner!  Easy, delicious and no oven required- the perfect dinner when it’s still 95°F at 8pm.

Egg Salad with Whole Wheat Bread
Adapted from: Bella Eats

6 eggs
4 tbsp capers, rinsed & drained
3 tbsp green onions, chopped
2 tbsp parsley, chopped
1 tsp salt
1 tsp pepper
1/2 tsp cayenne
1/2 tsp chili poweder
1/3 cup mayonnaise
2 tbsp dijon mustard
4 stalks of celery, diced

Add the eggs into a pot filled with water.  Turn on the water until it boils, then turn off the burner.  Leave the eggs in the warm water for 10 minutes.  Then remove the eggs, and soak them in an ice-cold bath.

Once the eggs are cooled, peel the shells and chop the eggs coarsely.  In a large mixing bowl, mix the eggs and the rest of the ingredients together.  Mix well, and serve on whole wheat bread.