Thursday, August 11, 2011

Egg Salad Sandwich

Have you ever eaten something that, at the time, is the best thing you have ever eaten? For whatever reason, like you are especially hungry, you have always wanted to try it, you didn’t think you would like it but then love it? I had that experience last month.
I have been driving everyone around me crazy the last few weeks talking about the BEST egg salad sandwich I have ever had.
No, you don’t even understand how good it was. I was considering a 2 hour drive just to go buy another one.
Weird, right? It’s an egg salad sandwich not elegant French cuisine.
Here’s the story.
I had driven Sue and my nephew, Nick, to the bus station in Cache Creek so they could catch the bus to Prince George. They got on the bus right away so we didn’t have time to go have lunch together. I ended up going in to this little restaurant attached to the PetroCan Station (which I cannot remember the name of for the life of me!). I didn’t want to wait there by myself while I ordered something so I thought I would just choose something from their display case. Nothing was really jumping out at me so I went with the egg salad sandwich.
BEST decision of my life.
I sat in the car in the parking lot and ate it. I was going to go back in and buy another one to take home but decided against it. I didn’t want to get one of those “Didn’t you just buy one of these?” looks from the guy behind the counter. I am still thinking about how good it was and this is several weeks later.

 Egg Salad Sandwich
2 boiled eggs
1/2 clove garlic, minced
1 green onion, sliced
1 Tbsp onion, finely chopped
2 tsp prepared mustard (I used French’s)
¼ cup mayonnaise + extra for bread( I used lite)
2 slices bread (I used whole grain because that is what the one I bought used)
In a medium sized bowl, mash all ingredients together with a fork. You may have to use more mayo to get a nice creamy consistency. Spread a little mayo on both slices of bread. Scoop egg mixture onto one piece of the bread. Top with other slice of bread. Chill before eating – you don’t want the egg mixture to be warm when you eat it. (My first attempt to make this I made it with boiled eggs that were still warm. Totally changes the taste! Definitely chill this first.)

 I’m not exactly sure what exactly they put in it but I have attempted to recreate it the best I could. My version was pretty darn close but I think I am still missing something. If you have the opportunity to visit the restaurant at the Cache Creek PetroCan then you should definitely try the egg salad sandwiches.
I think I might need to make another trip over.


  1. I am going to have to taste it to believe it!

  2. I like to add half a stalk of diced celery to my egg salad.