Be it chicken salad, ham salad, or tuna salad, sandwich spreads all have a common base theme. And here it is (for two modest sandwiches, using two hard-boiled eggs or equivalent chicken or one can of tuna):
3 level tablespoons of mayo (Trader Joe’s has a good mayo with nice lemon notes). If too dry add more mayo; if too wet add some panko bread crumbs.
1 rounded teaspoon of mustard
A squirt of lemon juice
A few grains of salt and four grinds of peppercorn
2-3 finely chopped cornichon or gherkin pickles
Variations:
Chicken salad: Add some basil, chives, bacon bits, or chopped scallions. Maybe some horseradish. James Beard liked to add minced celery, grapes, or capers. Dress the bread with a swish of chutney from the jar.
Egg salad: Add some curry powder, or go Clubby with avocado, tomato, and bacon.
Ham salad: No salt, pepper okay. Add some chopped red or green peppers, a well-crushed clove, or a pinch of hot paprika, or a few drops of medium hot sauce.
Tuna salad — look for and buy canned tuna in oil, it tastes much better: Add some capers, black olives, or finely chopped shallots. A little extra lemon helps. Add some dill, parsley, or chives.
Itadakimasu . . .
