Egg Salad Sandwich Recipe

An Egg Salad Sandwich is a classic, delightful, and effortlessly delicious dish that has stood the test of time. Perfect for a quick lunch, picnic, or casual snack, this sandwich combines the creamy texture of boiled eggs with the tanginess of mustard and mayonnaise. Freshly chopped chives or green onions add a subtle bite, while a pinch of paprika elevates the flavor profile. Easy to prepare, this versatile recipe can be adapted to your taste preferences and is bound to become a staple in your culinary repertoire.

Ingredients

• 4 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh chives or green onions, finely chopped
• Salt and pepper, to taste
• Paprika, for garnish (optional)
• 4 slices of your favorite bread (white, whole grain, or sourdough)
• Optional: lettuce leaves, tomato slices, or avocado for additional toppings

Instructions

1. Fill a medium-sized pot with water and bring it to a boil. Carefully lower the eggs into the pot using a spoon. Boil the eggs for about 10-12 minutes.
2. Once boiled, transfer the eggs to a bowl of ice water to stop the cooking process and to cool them down. Let the eggs sit in the ice water for at least 5 minutes.
3. Peel the cooled eggs and place them in a mixing bowl. Use a fork or an egg cutter to chop the eggs into small pieces.
4. Add mayonnaise, Dijon mustard, chopped chives or green onions to the bowl with the eggs. Mix until everything is well-combined.
5. Season the egg mixture with salt and pepper to taste. For added flavor, sprinkle a pinch of paprika on top.
6. Evenly spread the egg salad on two slices of bread. If desired, add lettuce leaves, tomato slices, or avocado on top of the egg salad for extra crunch and flavor.
7. Place the remaining slices of bread on top to complete your sandwiches.
8. Serve immediately or refrigerate for up to 1 hour before serving to allow the flavors to meld together.

Servings

This recipe yields 2 hearty sandwiches.

Nutritional Information

*DV = Daily Value

Tools Needed

• Medium saucepan
• Mixing bowl
• Cutting board
• Chef’s knife
• Fork or potato masher
• Measuring cups and spoons
• Spatula

Tips for Preparing the Recipe

Boiling the Eggs: Start with cold water and bring to a boil gradually to prevent the eggs from cracking. Once the water boils, cover the saucepan, remove it from heat, and let the eggs sit for about 10-12 minutes.

Peeling the Eggs: For easier peeling, submerge the boiled eggs in an ice water bath immediately after cooking. Roll the eggs gently on a countertop before peeling to create cracks all around.

Texture: Depending on your preference, you can either dice the eggs finely for a smoother consistency or roughly chop them for a chunkier salad.

Mixing: Combine ingredients gradually to ensure even distribution. Stir in the mayonnaise a little at a time to reach your desired creaminess.

Seasoning: Freshly ground black pepper and a pinch of salt bring out the flavors, but you can also add a dash of paprika or a spoonful of mustard for an extra kick.

Bread Selection: Choose a sturdy bread that can hold up to the creamy egg salad. Whole grain, sourdough, or even a croissant can provide a delightful contrast in texture and flavor.

Chilling Time: Allow the assembled egg salad to chill in the fridge for at least 30 minutes before serving to let the flavors meld together.

Skill Level

Easy

Serving and Presentation Recommendations

To present an Egg Salad Sandwich elegantly, consider the following tips:

Bread Preparation: Lightly toast the bread to give it a slight crunch. This prevents the bread from becoming soggy and adds another layer of texture.

Garnishes: Top the sandwich with fresh leafy greens such as arugula or spinach for a pop of color and added crunch. A slice of tomato or avocado slices can also enhance visual appeal and flavor.

Cutting: Cut the sandwich diagonally for a classic presentation. If using larger bread, consider cutting it into quarters or halves for easier handling.

Serving Platter: Arrange the sandwiches on a wooden board or a rustic plate and garnish with fresh herbs like parsley or chives. Serve with a side of pickled vegetables or a vibrant salad for a complete meal.

Storage Conditions

Refrigeration: Store leftover egg salad in an airtight container in the refrigerator. It will keep well for up to three days. Be sure to label the container with the date to keep track.

Bread Storage: If you assemble the sandwiches ahead of time, wrap them in plastic wrap or place them in resealable plastic bags to prevent the bread from drying out. They are best consumed within a few hours.

Freezing: Freezing is not recommended as the texture of the egg salad can become watery and unappetizing.

Health Benefits

Protein-Rich: Eggs are an excellent source of high-quality protein, vital for muscle repair and growth.

Essential Vitamins: Eggs provide essential nutrients including Vitamin D, Vitamin B12, and choline which support brain health and metabolism.

Healthy Fats: The presence of healthy fats in the eggs and mayonnaise can help maintain satiety and support overall cognitive function.

Nutrient-Dense: The addition of vegetables like onions, celery, or avocados can enhance the nutrient profile, offering fiber, vitamins, and minerals.

Recommendations for Vegans

To make a vegan version of the Egg Salad Sandwich, you can substitute the eggs and mayonnaise with the following:

Egg Substitute: Use firm tofu crumbled to mimic the texture of eggs. Season with a pinch of turmeric to add a yellow hue.

Vegan Mayonnaise: Opt for a plant-based mayonnaise available in most supermarkets. Alternatively, you can make your own using aquafaba (chickpea brine) and oils.

Additional Ingredience: Incorporate chopped veggies like bell peppers, green onions, or radishes for added crunch and flavor.

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