Earlier this week I posted on how best to make, peel and store hard boiled eggs. Today I have for you a bunch of egg salad sandwich recipes–and please, send along your favorite!
Good looking, basic, egg salad sandwich (from 101cookbooks.com)
6 large eggs
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don’t overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.
Stir in the celery and chives. Taste, and adjust the seasoning – adding more salt and pepper if needed.
To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.
Egg salad sandwich to impress foodies (from Gourmet.com)
Tarragon, shallot, peas shoots, and rye bread make for a sophisticated take on the usually ho-hum egg salad sandwich.
For egg salad
- 8 large eggs
- 1/2 cup mayonnaise
- 3 Tbsp finely chopped shallot
- 1 1/2 Tbsp finely chopped fresh tarragon, or to taste
- 2 teaspoons tarragon vinegar or white-wine vinegar
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Mayonnaise for spreading on bread (optional)
- 1 12 slices seedless rye bread or 6 kaiser rolls
- 3 cups tender pea shoots (3 oz) or shredded lettuce
Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.
Stir together eggs and remaining salad ingredients in a bowl with a fork.
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.