Egg Salad Sandwiches
This classic egg salad sandwich recipe features a creamy mixture of hard-cooked eggs, mayonnaise, celery, green onions, and a hint of Dijon mustard. The result is a delicious combination that is perfect for a relaxed lunch or an easy picnic meal. Each bite offers a satisfying blend of flavors and textures, making it a go-to recipe for a simple yet tasteful meal.
— Constant Cookbook
Ingredients
- 8 large eggs
- 1/2 cup mayonnaise (purchased, or see recipe at left), plus more for the bread
- 2 small stalks celery, finely chopped
- 2 small green onions, white and green parts, finely chopped
- 1 Tbs. minced fresh flat-leaf parsley
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground pepper
- 8 slices good-quality white bread
- 4 leaves butter lettuce
Instructions
- To hard-cook the eggs, place them in a saucepan just large enough to hold them.
- Add cold water to cover by 1 inch and bring just to a boil over high heat. Remove the pan from the heat and cover. Let stand for 15 minutes. Drain the eggs, then transfer to a bowl of ice water and let cool completely.
- In a bowl, mix together the 1/2 cup mayonnaise, the celery, green onions, parsley and mustard. Peel the eggs and chop finely. Add to the mayonnaise mixture and mix gently. Season with salt and pepper.
- Spread 4 of the bread slices with equal amounts of the egg salad, then top each with a lettuce leaf. Spread mayonnaise on the remaining 4 bread slices, and place, mayonnaise side down, on each sandwich. Cut in half and serve. Makes 4 sandwiches.
- Variation: Add chopped fresh herbs, such as tarragon, chervil or chives, to the egg salad. For easy appetizers, spoon the egg salad into Belgian endive leaves, or for a lunchtime salad, mound it onto a bed of lettuce.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
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