Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
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Wake up to your world in 2 minutes.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
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Hi! I’m Betty. Welcome to Betty’s kitchen. Today, we’re making egg salad sandwich. And the reason we’re doing that is that I've had a couple of request that I make sandwiches and one in particular that I was asked for was egg salad. Since, they were specific; I did decide to do the egg salad sandwich.
Here we start with six hardboiled eggs that have been chopped finely. I like them finely chopped. If you like them in big chunks, then do it the way you like it. I just the put the six eggs that are boiled and healed in a tray like this and then just start chopping and that’s because I do want them finely chopped and I just continue until they are in bits like that.
So, let’s prepare our mixing bowl and I’m just going to show you the basic egg salad. I’m going to show you some ways that you can make it your own. We will add one half cup of finely chopped celery. That’s going to be a part of our basic salad and we will add one tablespoon of minced onion. I’ve chosen a white onion; and see; I’ll take the top of it here and minced it so it’s a little more finely chopped than the celery. Add that in. We’re through with this.
Next I’m going to add some mayonnaise. This is free mayonnaise which means its fat free and has few calories. I like to make substitutions like that if I can. We need one-third cup of mayonnaise. You may have salad dressing if you prefer, or of course, regular mayonnaise if you prefer. Just put that in there and then we need some spice and I’ve chosen paprika. If you like this hotter, then you might choose a red pepper, a ground red pepper; but you have to be careful on the amount you put in. I’m not a going to give a particular measure here because what I’m going to do is to just start with a little bit and then after I’ve served up some, I’m going to see if it’s looks good. If it looks good then I’ll leave it at that. Before I’ll have all that stirred, you might as well go ahead and season with salt and pepper. This is just to your taste. You can leave it entirely if you want to. Then, I like a bit of salt. Mostly, I think you all want some salt in your eggs. Then, just a little bit of ground light pepper, just a fine dusting. I’m saving my paprika over here in case I want to add more.
There’s one last main ingredient and that is mustard. You can use dejon mustard. I’ve chosen honey mustard to add a little sweetness to it. That’s your choice. The next thing— I think now it’s easier to mix with a spoon. And again, what I’m looking for in particular is the paprika and to see how well how it is spread out. I want it to be permeating the entire blend; but, I don’t want it to turn to pink which means that I’ve over-seasoned it and that the flavor would be so strong that I wouldn’t really call it egg salad anymore. It would be something different. I think this could be adjusted a little bit more and again, go light on it and it’ll be better to have less than it has too much. You can’t take it out if it has too much in it. So, I’m going to stop right there and then continue to stir this.
That pretty much completes your basic egg salad. So, if we have our bread ready we can just go ahead and spread it right on the bread. I’ve decided to give you a list of things or tap this out in my posting; but, I’m going to give you a list of things that you might possibly add. I suggest that you add just one of these or at most, two, and they have to be a good combination. You could add something like finely chopped green pepper, finely chopped green olives, finely chopped ripe olives, finely chopped dates, finely chopped pecans, some pimiento chopped up, sliced red or green grapes, crushed pineapple, chopped green chilies, finely chopped broccoli or cauliflower flowerets or pickle relish. I will suggest about one-half cup about the same amount as the salt that we’ve put in there. If you’re going to choose a couple of these, maybe you choose pecans and grapes, then, a quarter cup of each one will make a nice blend. Now, I’m going to make a sandwich for myself and a sandwich for my husband. For myself, I’ve chosen a bread that you may or may not have used. These are called sandwich spins. They are round and they have holes in them on top of them. I have toasted mine. Actually it’s a good idea to toast any bread that we are going to use for an egg salad because egg salad will have a tendency to seep in through the bread if you don’t toast it. I have some lettuce here so; I’m going to build my sandwich starting with some lettuce and then the egg salad that I made. Not that much looks good and then I chose a slice of crispy bacon and I’ll just put it like that. That’s enough. I don’t think I need to put anything more on it on order for it to have a good flavor. So, mine is done. It’s crazy.
For my husband’s, he said he wants to have sliced ripe olives so I’ve got a couple of tablespoon s out. It’s probably more than I need. What I’m going to do is take what I think is a good serving and put it over here on this little dish not probably in about— or more. I’ve chosen whole wheat bread for him and I’ve toasted it; so, toasted whole wheat and then, we’ll want to add these olives and the sliced olives. You can use chopped olives rather, and then mix that around. In fact, if you’re making this for everybody, then you put your one-half cup of sliced olives in the entire mixture and then everybody will have a mixture like this.
Here, it is just being done separately to show you an alternative to what I did with my sandwich. We’ve got that mixed in fairly well and what we want to do now, is— I don’t need all those olives actually to fix this sandwich with some lettuce. We need some nice fresh lettuce; but, we need to make sure that you’ve washed it and dried it. You don’t want water droplets to ruin your sandwich and make it soggy. That’s one reason we toasted it to keep it nice and fresh. Then, the salad— we’ll just put that on top of that. It looks a bit like that and I will put this together in a sandwich form. Put it over here then I'll be right back to serve these up on a plate.
So, I have finished preparing my husband’s plate. Here, he has his whole wheat bread and his egg salad sandwich with the sliced ripe olives and we've added a little bit of greenery here. These are hearts of celery, carrots sticks and celery stick or two and then we have some chips that are vegetable chips. If you haven’t tried them, these are root vegetables. Things like sweet potatoes, parsnip, taro, and yucca and some of things like that. So, if you like that, you might try.
Over on my dish, I haven't cut my sandwich so I’ll just go down the center. This is a little tougher than just whole wheat bread. It’s crusty because I toasted it; so, it’s going to look like that. We have the sandwich and then, thin chips here. You want it to be - some of every kind nice in cup or plate. I think that if you make food look inviting, it seems to taste better. So, with my glass of iced tea, I’m off to lunch.