How Do You Make Egg Salad Sandwiches? - L'Espresso Bar Mercurio

What is the best egg salad sandwich recipe?

Directions Finely chop boiled eggs. Mix in mayo 1 tablespoon at a time, so not to add too much. Mix in mustard, relish and pepper. Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods. Top sandwich with lettuce. Enjoy! Submit a Correction

Are egg salad sandwiches good for you?

Egg salad can be high in fat, cholesterol and calories but with a few simple tweaks you can make light and delicious versions of this comfort food classic. Egg salad is a classic sandwich stuffer, but with gobs of mayo mixed in, it can be high in fat, cholesterol and calories.

What methods are needed to produce the egg sandwich?

Directions

In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper.

What are the components of egg sandwich?

An egg sandwich is a sandwich with some kind of cooked egg filling. Fried eggs, scrambled eggs, sliced boiled eggs and egg salad (a mix of chopped cooked egg and mustard and mayonnaise) are popular options.

How do you cut eggs for egg salad?

To solve this problem, push firmly and squarely down on the boiled egg, making sure that the masher goes to the bottom of the bowl and through the egg completely. Beyond being a huge time-saver, this technique yields a silky, creamy egg salad.

Why is my egg salad so watery?

Many people fix their egg salad issues by adding more non-dressing ingredients to the egg salad. A common problem that can cause egg salad to be too runny is that people accidentally use too much mayonnaise or mustard when mixing things up. Many people add things to egg salad such as diced celery or potatoes.

How long will egg salad last in the fridge?

If the egg salad has been properly stored—in a sealed container in the refrigerator—it is safe to eat it within five days. This rule also applies to similar mayonnaise-based salads like chicken, tuna, ham, and macaroni salads.

What are the five steps to making a sandwich?

It is fairly easy and quick to accomplish.

Step 1: Things Needed. You will need:
Step 2: Toasting the Bread. The first step is to toast the bread.
Step 3: Toasting the Ham.
Step 4: Putting It Together.
Step 5: Toasting the Sandwich.
Step 6: Add Condiments and Enjoy.
3 Comments.

Can you freeze egg salad?

Yes, you can freeze egg salad but it’s not recommended. Once eggs are frozen and then thawed, they tend to become tough and rubbery in texture and just not the same as fresh. Mayonnaise also doesn’t do well in the freezer.

What is egg banjo?

The “egg banjo” is a sandwich, a runny fried egg, inserted between two thick slices of bread … a very popular British military snack. Ingredients are simple – heavily buttered thick sliced bread, and one or more fried eggs.

How do you cut hard boiled eggs for egg salad?

Looking ahead to Easter leftovers (I’m always thinking of food) here’s a super handy way to quickly chop up hard-boiled eggs for egg salad. If you have a cookie cooling rack, just set it over a bowl, set the peeled egg on top, and smush it right through! Takes less than a minute to do a dozen eggs.

How long do you boil eggs?

Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn the heat off. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo).

Delicious Egg Salad for Sandwiches

This is my recipe, and while the recipe calls for 1/4 cup green onion, my version calls for around 2 tablespoons, depending to your choice. Oh, and it’s a simple dish that can be customized to include any additional ingredients you choose if you are a vegetarian. I hope you enjoy itRead More

Most helpful critical review

It was all OK. I would classify it as a foundational dish. My egg salad begged for other ingredients, such as celery, red bell peppers, or anything else that would add taste and color. 2109 people have given their opinions.

5star values totaled 1531
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I substituted pickles for the green onion and used Dijon mustard instead of the regular mustard.

It was served on a bun with lettuce, tomato, and a couple additional pickle planks on the side.

Wonderful dish that starts with a nice basis and is delicious either “as is” or with modifications.

The proportions of egg, mayonnaise, and mustard are ideal in this recipe.
The first time I made it, I followed the recipe exactly, and the second time I tweaked it by adding celery and dill.
This is something I will make again!
Continue readingAdvertisement My mother told me that the key to making a delicious egg salad is to combine cold mayonnaise with still-warm eggs.
Continue readingPerfect.
This dish got off to a fantastic start.
It turned out beautifully, and I devoured half of it before it could even be put in the fridge for lunch the next day.
But after a bad experience with a dish that had a more “complex flavor” earlier in the day, I decided to play it safe and go with something more straightforward with this recipe instead.
(It would had to have been a long time ago for me:) After all, didn’t everyone’s mother cook egg salad in a similar fashion?
For me, this meant include celery, because egg salad wouldn’t be complete without it in our household.

Advertisement It went without a hitch.

I would classify it as a foundational dish.

Update: I put it in the refrigerator for a while, but I wouldn’t recommend it because it became quite runny.

It tasted finest when I initially combined the ingredients.

This filling will be used to make deviled eggs for Father’s Day, which is coming up soon.

When I picked this one, my husband remarked it reminded him of his grandmother’s egg salad, which is quite good praise!

a good foundational recipe (which is what I was looking for).

On the basis of personal preference, I did not include the onion.
Instead of dicing the eggs by hand (which would have taken FOREVER), I used my Pampered Chef chopper instead.
For perfect hard-cooked eggs, the BroilerEgg Association of Minnesota says to place eggs in single layer in covered saucepan in cold water, bring to boil, remove from heat and let stand for 15 minutes.
This works beautifully – the eggs are done to perfection, there’s no green edges, and they peeled quite easily, no tearing!

Best Egg Salad Recipe

The Best Egg Salad Recipeis a family favorite that is simple to prepare! A hard boiled egg with mayo and a touch of mustard, together with celery and green onions, is the ultimate picnic food. When it comes to egg salad, nothing screams “all American” quite like an egg salad sandwich or a healthy egg salad made with lettuce or low carb wraps.

How Long to Boil Eggs for Egg Salad

Every time I cook hard boiled eggs, I utilize this approach to ensure excellent results. They are cooked until the whites are soft and the middles are creamy yellow (without a grey ring). I bring them to a boil, then remove them from the heat and let them to settle for 15-17 minutes, covered (large eggs). Run one under cold water and peel it to make sure it’s perfectly shaped and sized.

How to Make Egg Salad

Are the eggs in your refrigerator fresh? To make the greatest egg salad dish, you must start with high-quality ingredients. Fresh eggs will cook more evenly and have a more vibrant appearance. In a bowl of water, a fresh egg will lay on its side on the bottom; if the egg is a bit older, it will still sink, but it will float on one end of the bowl. Do not consume eggs if they float on the surface of the water, as this indicates that they have gone bad. Please make sure that the onion and celery are finely diced so that the pieces are smaller than the egg bits.

To Make Egg Salad Sandwiches

Using a fork, mash the yolks and mayonnaise together until fully smooth, then fold in the whites. This recipe creates the best egg salad since it turns out so creamy! In order to chop the egg whites, I use an egg slicer. I place the white in the slicer, cut it, turn the egg, and then run it through the slicer again. Make the cutting process as short as possible! I also use my egg cutter for other items, such as strawberries and kiwi, and it’s particularly useful for slicing mushrooms for chicken marsala, which I prepare with it.

The Perfect Lunch

Boil the eggs, let them to cool, and then peel them. Cut the eggs in halves and remove the yolks before chopping the whites. Egg yolks are mashed together with mayonnaise and mustard, as well as salt and pepper to taste. Combine the chopped egg whites with the green onion, celery, and freshly chopped dill in a large mixing bowl. Combine all of the ingredients in a blender and serve cold over bread, salad, or a wrap. Make an avocado egg salad using mashed avocado for a different spin on the classic! A super-healthy spin on an old-school American staple

How Long Does Egg Salad Last?

Do you want to know whether there are any leftovers? When egg salad is ready to be tossed, it’s quite simple to know when it’s done. It will become watery, and its vibrant hue will fade! However, it is likely that this egg salad dish will not last long in your household!

More Easy Salads

Shrimp Salad–delicious served on croissants
Delicious and easy potato salad recipe
The Best Potato Salad Recipe (Easy) The BEST Chicken Salad–the BEST Sandwiches, to be precise
Ham Salad– This dish is excellent for leftovers. Waldorf Salad– This salad is both fresh and crispy. Classic Tuna Salad– A simple meal that is delicious served over lettuce or over toast.

Best Egg Salad Recipe

Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes Servings4servings No recipe for creamy egg salad is more picnic-appropriate than this one!

8 eggshard that have been cooked and cooled 12 cup mayonnaise
1 12 teaspoons yellow mustard
1 green onion, thinly sliced
1 rib celery, finely diced
2 teaspoons fresh dill

FollowSpend with Pennies on Pinterest for more information.

Using a knife, cut the eggs in half. Remove the yolks and finely slice the whites. Combine egg yolks with mayonnaise, mustard, and salt & pepper to taste in a mixing bowl until creamy and smooth. Stir in the other ingredients until everything is well-combined. Serve on a slice of toast or a bed of lettuce.

calories: 320, carbohydrate:1g, protein:11g, fat:29g, saturated fat:6g, cholesterol:339mg, sodium:332mg, potassium:147mg, sugar:1g; vitamins: 570IU vitamin A; vitamin C; calcium:53mg; iron:1.6mg; calcium:53mg; iron:1.6mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). SpendWithPennies.com offers a course of lunch and salad in an American cuisine. The content and photos are protected by intellectual property rights.

We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform. Please see my photo usage policy, which may be found here. PIN THIS EASY RECIPE FOR LATER

Literally The BEST Egg Salad

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Egg Salad is created with only a few basic ingredients and is incredibly creamy and tasty! It’s really simple to put together, has the nicest flavor, and makes the ideal sandwich! This is a dish that you will prepare again and over again! My current obsession is with everything that is light and delightful and made with basic ingredients. I have a few of salad sandwiches that are perfect for group events and that you should definitely try.

Literally The Best Egg Salad Sandwich

When I think about Egg Salad sandwiches, I always think of wedding showers, baby showers, springtime, and Easter, among other things. All of the wonderful events that are bright and loving, and that bring everyone together are included here. I like how easy it is to make this traditional Egg Salad Sandwich with only a few simple ingredients. The ingredients include boiled eggs, mayonnaise, a dash of mustard, and beautiful garnishes such as dill and chives to lend that final touch of perfection.

It is simple to make, requires few ingredients, and has a great flavor that is filling and can serve a crowd.

How do you make The Best Egg Salad Sandwich?

Pour cold water over the eggs in a saucepan and bring to a boil. Bring the water to a boil and remove it from the heat immediately. Allow the eggs to sit for 10-12 minutes after covering them. Remove the eggs from the water and set them aside to cool. Peel and cut the eggs and place them in a medium-sized mixing bowl. Combine the mayonnaise, dill, chives, Dijon mustard, salt, and pepper in a large mixing bowl. Make a thorough mix. Spread it on toast or serve it with your favorite crackers for a delicious snack.

How do you boil eggs?

In a large saucepan, combine the eggs and water. 1 inch of cold water should be used to cover them. Over high heat, bring the water to a boil, covered; once the water has reached a boil, set the timer for the specified amount of time. Hard-boiled eggs should be cooked for 6–7 minutes over medium-high heat for excellent results.

How Long Does Egg Salad Sandwich last?

In a large saucepan, combine the eggs and the milk. 1 inch of cold water should be placed over them. Turn up the heat to high and bring the water to a boil; once the water has reached a boil, set your timer to run for as long you like. Perfect hard-boiled eggs are achieved by boiling for 6–7 minutes over medium-high heat.

What other ideas for adding into the egg salad?

Pickle juice, sliced pickles, or relish can be added. Texture can be added using celery or carrots. Incorporate some protein into the dish, such as chopped cooked shrimp or tiny, square bits of chicken or ham Cubed or cherry tomatoes, avocado, bacon, and olives are all good additions to this dish.

What can I substitute Mayonnaise with?

Sandwiches such as the Basil Pesto Chicken Sandwich, the Grilled Turkey Florentine Sandwich, the Slow Cooker French Dip Sandwich, and the Easy Ham and Swiss Stromboli are all delicious.

8 big eggs
1/4 cup mayonnaise
14 cup chopped dill
2 tablespoons minced chives
2 tablespoons dijon mustard
1/2 teaspoon salt
14 teaspoon pepper

Pour cold water over the eggs in a saucepan and bring to a boil. Bring the water to a boil and remove it from the heat immediately. Allow the eggs to sit for 10-12 minutes after covering them. Remove the eggs from the water and set them aside to cool. Peel and cut the eggs and place them in a medium-sized mixing bowl. Combine the mayonnaise, dill, chives, Dijon mustard, salt, and pepper in a large mixing bowl. Make a thorough mix. Spread it on toast or serve it with your favorite crackers for a delicious snack.

Serves:4 All nutritional information is based on third-party estimations and is only intended to be used as a guideline. The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.

Easy Egg Salad Recipe – Makes the BEST Sandwiches!

This simple egg salad recipe yields the greatest egg salad sandwiches on the market. It all starts with nicely cooked hard boiled eggs and a simple, creamy sauce to finish it all off. We used to have egg salad sandwiches for lunch very frequently when we were kids. My mother’s egg salad recipe was straightforward, including only of eggs, mayonnaise, mustard, salt, and pepper. I’ve made a few tweaks to her straightforward recipe, but I’ve managed to retain everything that makes a basic egg salad so delicious.

Because the eggs may be cooked ahead of time, this healthful meal can be put together in just minutes. It’s ideal for a quick meal on the go. For more simple sandwich ideas, check out my finest chicken salad recipe or my traditional tuna salad recipe, both of which are available online.

Why you will love this egg salad

It’s quick and easy to make, using only four ingredients plus salt and pepper. This dish contains just the right amount of creamy dressing for a light lunch or dinner. If you make an egg salad sandwich, it will be creamy and tasty rather than soggy. Make-ahead meals and snacks are a breeze to prepare when you meal plan.

How healthy is egg salad?

Egg salad is a nutritious and filling supper choice. Eggs are a low-cost, high-protein item that is easy to prepare. They are high in nutrients and fill you up, so you won’t feel the need to eat again immediately afterwards. This dish may be made with either plain Greek yogurt or mayonnaise, depending on your preference. Greek yogurt is a more nutritious alternative, and I promise you won’t notice any difference in flavor. If you like, you may substitute mayonnaise for the yogurt. You might also enjoy my deviled eggs that are good for you.

Ingredients

A few simple ingredients are required for this recipe: hard boiled eggs, plain Greek yogurt or mayonnaise, Dijon mustard, red onion and seasonings (salt and pepper). You may use any of your favorite egg salad ingredients in this recipe. This recipe is simple to adapt to your personal preferences.

How to make egg salad

To prepare the greatest egg salad, you just need to follow a few basic steps. The whole recipe, including ingredient proportions and directions, may be found in the recipe card provided below.

Prepare your eggs by hard boiling them. Create hard boiled eggs on the stovetop or use an Instant Pot to make hard boiled eggs in an instant. Once this is done, place the eggs in an ice bath to halt the frying process. The eggs should be peeled and chopped. While you’re at it, cut up some red onion for garnish. To make the egg salad dressing, combine all of the ingredients in a mixing bowl. I do this straight in the mixing bowl to avoid having to wash another dish
Combine everything in a large mixing bowl.

How to serve

Egg salad may be served in sandwiches or wrapped in lettuce for a quick lunch option. I like to serve this egg salad on a piece of toasted bread with sliced avocado on top, which is my favorite way to eat it.

How long will egg salad last?

Egg salad will keep in the refrigerator for up to 3 days if kept in an airtight container. Refrigerate it as soon as possible, and never keep it out at room temperature for more than 2 hours at a time.

Recipe tips

Cook the eggs ahead of time and place them in the refrigerator to expedite the preparation process. Try substituting finely chopped celery, shallot, or green onion for the red onion in this recipe. Combine with chives or other fresh herbs. In place of the Dijon mustard, you can substitute a yellow mustard of your choice.

Easy Egg Salad

The course is lunch and the cuisine is American. The keywords include egg salad, egg salad recipe, and egg salad sandwiches. Preparation time: 10 minutes Cooking Time: 15 minutes Time allotted: 25 minutes Servings4servings Calories135kcal The greatest egg salad sandwiches are made using my simple egg salad recipe. It all starts with nicely cooked hard boiled eggs and a creamy dressing on top of the salad. Make egg salad sandwiches or serve it in lettuce wraps for a quick and easy lunch or dinner.

6 big eggs
2 teaspoons Dijon mustard
14 cup plain Greek yogurt or mayonnaise
14 teaspoons each salt and pepper (or to taste)
14 cup finely chopped red onion (or to taste)
6 large eggs

Prepare eggs by filling a kettle halfway with cold water and placing the eggs in it. Using high heat, bring the mixture to a boil. Turn off the heat and let the eggs to cook in the boiling water for 12 minutes after covering them with a lid. Transfer the eggs to a dish of cold water and allow them to rest for 5-10 minutes before using. Remove the shells from the eggs
Pour all of the ingredients into a large mixing bowl and whisk until well combined
Season with salt and pepper to taste. Chop the eggs and place them in a mixing dish with the red onion that has been diced
Stir until everything is well-combined. Taste and season with salt and pepper as needed. In a sandwich with lettuce, or on toasted bread with sliced avocado, or in lettuce wraps, egg salad is a delicious combination.

Egg salad may be kept in the refrigerator for up to 3 days if it is stored in an airtight container. Nutritional Information Per Serving: 1/4 recipe|Calories: 135kcal|Carbohydrates: 3g|Protein 11g|Fat: 8g|Saturated Fat: 3g|Cholesterol: 281mg|Sodium: 307mg|Sugar: 2g The nutritional information is a best-guess approximation. Recipes can be saved. Affiliate links are used on this website. If you make a purchase after clicking on one of these links, I may get a small compensation at no additional cost to you.

Thank you for your generosity in supporting Kristine’s Kitchen!

Egg Salad Sandwich

Egg salad sandwiches are a subject on which I have strong feelings. Normally, I’ll pass on a situation. For example, if I see one on a menu or in a deli, I will go for another sandwich instead. Egg salad has a tendency to be soggy, or it may have too much mayonnaise, sloppy bread (yuck), or a combination of all three. However, this does not have to be the case! Whenever I prepare egg salad sandwiches at home, I use heart emojis on every single one of them. I prefer to use garlic-rubbed bread that has been well-toasted.

In addition to crunchy celery and onion, a dab of wholegrain mustard, and the perfect amount of yogurt substituted for mayo give this sandwich a satisfying bite.

A Couple Egg Salad Tricks

When it comes to putting together an egg salad sandwich, there are a few strategies I like to use. Because the eggs are a soft component, I prefer to incorporate crunch and structure everywhere I can to provide contrast and interest. As a result, the celery and onions in this dish have a crunch to them. The texture and structure of good quality, exceptionally toasted slices of bread are enhanced. I prefer to place a few firm, fresh lettuce leaves between the thread and egg salad to prevent the bread from being soggy.

Invest in Good Eggs

If you’re cooking egg salad, you’ll want to utilize the best eggs you can find. It’s the ones with yolks that are rich and vibrant in color. Eggs from chickens raised on pasture. Because peeling truly fresh eggs might be difficult, I prefer to use nice eggs whenever possible; nonetheless, the eggs that have been in my refrigerator the longest are the ones that are used in this recipe. In order to make peeling easier.

Getting the Eggs Cooked Just Right

I’ve come to the realization that properly boiling the egg accounts for 90% of the difficulty here. It is necessary to boil them in order for the centers to set while remaining moist. There’s also a danger of getting that dreaded grey ring around the yolk of many hard boiled eggs. I have a method that I follow religiously and that works flawlessly for me every time. Essentially, you want to avoid overcooking your food. After removing the eggs from the boiling water, place them in a bowl of ice water for a few minutes to stop the cooking process completely.

Egg Salad Sandwich Variations

Once you’ve gotten your sandwich just how you want it, it’s enjoyable to experiment with other versions. Here are a couple of my favorites. The egg salad is served open-faced over toast with thinly sliced gruyere cheese on top. Toss with the egg salad mixture and sprinkle with fried shallots before broiling the whole thing. I was inspired by a variation of this dish that I used to enjoy on occasion at Il Cane Rosso in San Francisco. -Sandwich with Curried Egg Salad: This is very delicious! I think of it as a winterized version, because it includes curry spice, diced apple, roasted walnuts, and onion, among other things.

Combine two cups of cooked chickpeas in a food processor and pulse until smooth.

More Ideas and Tips from You

There are a plethora of excellent suggestions from you in the comments section. I wanted to draw attention to a couple of them here! “Don’t be alarmed, but my egg salad is made with eggs and a mango relish,” Lirion explains. That’s right, that’s it. To finish the sandwich, sprinkle on a generous amount of freshly cracked pepper and all five grains of salt before placing the second piece of bread.” Iloveasecretingredient, Moreover, Quinn states that he “keeps his egg salad components to a bare minimum”: “eggs, shallots, diced pickle, mustard, a smidgeon of mayonnaise, salt, and pepper”.

“I just finished making a fantastic Japanese-flavored egg salad with homemade wasabi mayo,” says the author.
The fresh dill, lemon juice, salt and pepper, as well as a generous spray of wasabi paste, were added after the yolk had absorbed all of the oil.
It doesn’t matter if the bread is black like pumpernickel or light like wonder; it’s all about the mayonnaise.” Genius!
“The results are more consistent, but they are also chunkier than those obtained with a fork.” MY NEWSLETTER INCLUDES AN EBOOK Sign up for my weekly-ish, ad-free email, which includes recipes, ideas, and updates on what I’m reading, watching, and purchasing at the time of publication.

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The Perfect Egg Salad Sandwich

Always choose high-quality eggs; nevertheless, bear in mind that the fresher the eggs are, the more difficult it is to peel them once they have been boiled.

6 big eggs
2 tablespoons Greek yogurt (or mayonnaise)
1 tablespoon whole-grain mustard
6 large eggs seasoning with salt and pepper
First, peel and chop celery stalks
Second, wash and chop carrots 1/4 cup finely chopped yellow onion 2 small handfuls of lettuce
8 pieces of whole grain or sourdough bread, toasted
2 cloves of garlic, peeled
A little squeeze of lemon juice

Place the eggs in a pot and fill with cold water to a depth of approximately 1/2 inch. Bring the water to a moderate boil. Remove the pan from the heat, cover it, and set it aside for exactly 8 minutes. Prepare a large basin of cold water, and after the eggs are finished frying, place them in the ice bath for three minutes or so – just long enough to halt the cooking and cool the eggs. Remove the shells from each egg and set them in a medium mixing basin
Combine the yogurt or mayonnaise, the mustard, a couple of liberal pinches of salt and pepper, the celery, onion, and lemon juice in a large mixing bowl until well combined. Using a fork, mash the potatoes. You don’t want the egg mixture to be absolutely smooth
You want it to have some roughness. Continue to add a small amount of yogurt at a time, if necessary, to moisten the mixture a little more thoroughly. Taste the dish and adjust the seasoning, adding additional salt and pepper if necessary. Assemble each egg salad sandwich by rubbing the toasts with garlic, layering a little of lettuce on one piece of toast, topping with the egg salad mixture, and finishing by constructing a sandwich with the remaining piece of bread. Repeat the same with the remaining slices.

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Popular Ingredients

A hard boiled egg sandwich is one of the simplest sandwiches you can create, especially if you already have hard boiled eggs prepared. It’s also a terrific way to make use of any leftover eggs from Easter celebrations. Elise Bauer is a woman who works in the fashion industry.

How to Make an Egg Salad Sandwich

What is the best way to create an egg salad sandwich? Simply slice up some hard boiled eggs and combine them with some finely chopped celery for crunch, some green onions or chives for color, a pinch of salt and pepper for taste, and a tablespoon of mayonnaise to bind everything together. Easy!

Video: How to Steam Hard Boiled Eggs

Have you ever had hard boiled eggs that were difficult to peel for egg salad sandwiches? Try steaming them instead!

How to Steam Hard Boiled Eggs

Add a pinch of curry powder to taste. There is one more ingredient that will provide a distinctive zing to your basic egg salad, and that is a dash of yellow curry powder to finish it off. Because of the addition of curry powder, not only will your egg salad sandwich have a subtle spicy kick, but it will also have a bit more color. To mayo or not to mayo? That is the question. If you want to make an egg salad sandwich, you may substitute some ripe avocado for the mayonnaise
However, you’ll need to add some vinegar or lemon juice to the sandwich to make it acidic, and you’ll need to use more salt than you would anticipate. Personally, I like my egg salad sandwich with a generous quantity of mayonnaise on top of the egg salad. Having said that, the amount of mayonnaise used is entirely a matter of personal preference.

Elise Bauer is a woman who works in the fashion industry.

More Add-Ins for The Best Egg Salad

Since we initially published this recipe, so many of you have shared your favorite variations of egg salad. We appreciate your feedback. Here are a few excellent suggestions for add-ons:

Chopped cooked bacon
Pickles or pickle relish
Smoked paprika
Chopped green or kalamata olives
Horseradish
Capers

How to Avoid a Soggy Sandwich

What is the most effective method of avoiding a soggy egg salad sandwich? Start by placing a piece of lettuce over the toast, spreading the egg salad on top, arranging another piece of lettuce on top, and finishing by adding the bread. The lettuce prevents the bread from absorbing any liquid from the egg salad by acting as a barrier. The egg salad filling may be be made ahead of time and stored in the refrigerator for up to a day. Wait until right before you want to eat to prepare your sandwich.

More Recipes for Egg Salad

Trying to avoid a soggy egg salad sandwich is the best course of action. Start by placing a piece of lettuce over the toast, spreading the egg salad on top, piling another piece of lettuce on top, and finishing off with the bread. When the bread is covered with lettuce, it is less likely to soak up liquid from the egg salad. Prepare the egg salad filling ahead of time and store it in the refrigerator for up to a day. Wait until right before eating to build your sandwich.

This recipe is for a one-egg sandwich, which may be made ahead of time. Adding extra egg salad to your sandwich, or preparing more sandwiches, is a simple matter of increasing the quantity of this recipe. Fill a pot halfway with water and place a steamer basket inside to create hard boiled eggs that are easy to peel and eat. Bring the water to a boil, then add the eggs to the steamer basket and cover with a lid. Cover the pan and let aside for 15 minutes to allow the eggs to steam from the boiling water.

Cooking hard boiled eggs in a pressure cooker makes them easier to peel and is a good alternative to boiling them in water.

1hard-boiledlargeegg, peeled and chopped (See Recipe Note)
1hard-boiledlargeegg, peeled and chopped (See Recipe Note)
1 to 2 tablespoons mayonnaise, depending on personal preference
2 tablespoons finely chopped celery
1 tablespoon finely chopped green onion or chives
1 teaspoon curry powder season with salt and pepper to taste Lettuce
2 pieces white, wheat, multigrain, or ryebread, toasted or plain
2 slices sourdough bread

3 boiled big eggs, peeled and diced (See Recipe Note)
1 hard-boiled large egg, peeled and chopped (See Recipe Note)
Mayonnaise (to taste): 1 to 2 tbsp celery, 1 tablespoon green onion or chives, 1 teaspoon curry powder, 2 teaspoons chopped celery to taste with salt and pepper Lettuce
Bread: 2 pieces (toasted or untoasted) white, wheat, multigrain, rye, or other bread

Nutrition Facts(per serving)
406	Calories
28g	Fat
27g	Carbs
11g	Protein

Nutrition Facts
Servings: 1
Amount per serving
Calories	406
% Daily Value*
Total Fat28g	35%
Saturated Fat 5g	26%
Cholesterol198mg	66%
Sodium799mg	35%
Total Carbohydrate27g	10%
Dietary Fiber 2g	8%
Total Sugars 4g
Protein11g
Vitamin C 4mg	18%
Calcium 119mg	9%
Iron 3mg	16%
Potassium 235mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Egg Salad Sandwich Recipe

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at this point.

When numerous ingredient substitutions are offered, the nutrition value of the first stated item is used. It does not include garnishes or optional components.

Ingredients

based on the number of sandwiches served 315 calories 17 grams of fat (4 grams of saturated fat) 0.5 gram of trans fat The sodium content is 555 mg, while the amount of sugar is 3 g. 17 g of protein 4 g dietary fiber 25 g dietary carbohydrate

A total of 6 hard boiled eggs, peeled and roughly chopped
14 cup (60 mL) chopped green onions (optional)
2-3 tbsp (30 mL) mayonnaise
2 tbsp (10 mL) Dijon mustard
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL pepper
1/8 tsp(0.5 mL garlic powder
4 lettuce leaves

Instructions

Combine the eggs, onions (if using), mayonnaise, mustard, salt, pepper, and garlic powder (if using) in a small mixing dish
Set aside. To incorporate everything, give it a good stir. Place the bread on the work surface in pairs. One piece of bread in each pair should have around 12 cup (125 mL) egg salad filling spread on it. Place a lettuce leaf on top and a second slice of bread on top of that. Each sandwich should be cut in half or quarters.

Notes

Variations: Make Basic Egg Salad with Honey-Dijon mustard and 3/4 cup (175 mL) sliced dill pickles and you’ll have a delicious dish. Four slices of rye or pumpernickel bread should be topped with a slice of ham apiece. Using one slice of bread, spread egg salad over the ham and top with another slice of bread. Serve immediately, or cover and refrigerate for up to three days. Adding 3 tablespoons (45 mL) chopped dried tomatoes and 2 tablespoons (25 mL) chopped fresh basil to the Basic Egg Salad (1/2 teaspoon/ 2 mL dry basil) results in a California-style egg salad.

Fill with the egg salad mixture and top with the alfalfa sprouts to finish it off.
For a Tex-Mex twist, mix in 1/8 teaspoon (0.5 mL) Tex-Mex flavor or chile powder to the Basic Egg Salad.
Fresh cilantro or parsley, chopped, should be sprinkled on top.
As a dip, serve right away with salsa, or cover with plastic wrap and store in the refrigerator.
Instead of using mayonnaise to spread over toast, butter, margarine, Dijonnaise, or pesto can be used.
Do you require hard cooked eggs in a hurry?
Immerse the affected area with cold water to chill it off quickly.

The Best Egg Salad Sandwich

With precisely hard-boiled eggs, mayonnaise, a dash of dijon mustard, a sprinkle of fresh green onions and spices, the greatest egg salad sandwich is a picnic staple that can be made in a jiffy. Even though it is made with a few simple ingredients, this creamy egg sandwich is jam-packed with flavor. You might think I’m being prejudiced, but this is the finest egg salad I’ve ever tasted in my life. It’s really, really nice. Make a double or treble batch if you’re feeding a large group. This item was first published in January 2018 and has now been updated.

What is in Egg Salad?

Use whichever bread you have on hand, and make sure the eggs are correctly hard-boiled using a fool-proof manner. Other ingredients include mayonnaise, dijon mustard, chives, paprika, salt, and pepper. French baguettes, ciabatta rolls, and everything bagels are some of my favorite breads to use in baking. A sourdough bread recipe would be ideal if you already have a sourdough starter in the fridge.

You can also include any other components that you like. Pickles or relish, celery, and chopped chicken are some of the most common ingredients to include. In addition to acooking pot, measuring cups and spoons, and a mixing bowl, you will need to prepare this dish.

How to Make the Best Egg Salad Sandwich

Bring the eggs to a boil and let them to cool. Then peel and coarsely chop them, or grate them with a grater, depending on your preference. In a medium-sized mixing bowl, combine the chopped eggs with the mayonnaise, dijon mustard, chives, paprika, salt, and pepper. To ensure thorough mixing, use a spoon to stir the ingredients together. If the salad appears to be too dry, add additional mayonnaise until the appropriate consistency is achieved. Half of the sandwich slices should be spread with egg salad, and the other half should be topped with it. According on how thickly you spread the egg salad on the sandwiches, you should receive 3-4 sandwiches. Additionally, crackers or pita chips can be used to accompany this dish.

How to Boil the Perfect Hard-Boiled Egg

Place the eggs in a medium-sized saucepan and fill with water by an inch on both sides.

Using high heat, bring the mixture to a boil, then remove it from the fire. Allow for a 10-minute resting period after covering the pot with a lid. Then drain the water and replace it with cold water to allow the eggs to cool down. After the eggs have been allowed to cool, peel them.

Tips for Making Egg Salad

The best way to preserve egg salad is in an airtight container in the refrigerator for up to 3 days at room temperature. You may only leave it at room temperature for up to 2 hours
Else, it will spoil. Preparing egg salad sandwiches ahead of time: Alternatively, you may prepare the egg salad ahead of time and store it in the refrigerator until you’re ready to assemble the sandwiches. They also keep very well in the refrigerator and may be kept for up to 3 days.

More Sandwich Recipes

Marinated tuna melt sandwich, Lemongrass Chicken Banh Mi sandwich, Roasted Broccoli Grilled Cheese sandwich, and many more options are available.

Have you tried this recipe yet? I would really appreciate it if you could leave a comment and rate the dish below, letting me know what you think of it. Additionally, you may take a photo and tag me on Instagram @aheadofthyme or post it on the Pinterest pin so that I can watch your progress. Don’t forget to subscribe to my email newsletters so that you don’t miss out on any new recipes. Continue to follow along on Instagram, Pinterest, and Facebook for the most up-to-date recipe information. Print

Description

The greatest egg salad sandwich is a picnic staple that can be made in minutes and is loaded with perfectly cooked hard-boiled eggs, mayonnaise, a dab of dijon mustard, and green onions for flavor.

6 big eggs
3 12 tablespoons mayonnaise
1 teaspoon dijon mustard
2 tablespoons finely chopped fresh chives
14 teaspoon paprika
14 teaspoon salt (or to taste)
18 teaspoon crushed black pepper (or to taste)
6 to 8 pieces of bread

Place the eggs in a medium-sized saucepan and fill with water by an inch on both sides. Using high heat, bring the mixture to a boil, then remove it from the fire. Allow for a 10-minute resting period after covering the pot with a lid. Then drain the water and replace it with cold water to allow the eggs to cool down. Once the eggs have cooled, peel them and finely slice them, or shred them with a grater, depending on your preference. Into a medium-sized mixing bowl, combine the chopped eggs, mayonnaise, dijon mustard, chives, paprika, salt, and pepper. To ensure thorough mixing, use a spoon to stir the ingredients together. If the salad appears to be too dry, add additional mayonnaise until the appropriate consistency is achieved. Half of the sandwich slices should be spread with egg salad, and the other half should be topped with it. According on how thickly you spread the egg salad on the sandwiches, you should receive 3-4 sandwiches. Additionally, crackers or pita chips can be used to accompany this dish.

Notes

Cooking pot, measuring cups and spoons, and a mixing bowl were all utilized in this recipe. Egg salad should be stored in the refrigerator. Egg salad may be stored in an airtight jar in the refrigerator for up to three days. Leaving it at room temperature for more than 2 hours is not recommended. Make egg salad sandwiches ahead of time: You may prepare the egg salad ahead of time and store it in the refrigerator until you’re ready to assemble the sandwiches. Additionally, egg salad sandwiches retain very well in the refrigerator and can be kept for up to 3 days in the fridge.

Prepare time: 5 minutes (+10 minutes for waiting time)
Cook time: 10 minutes
Category: sandwich
Method: stovetop
Cuisine: American
Time: 5 minutes + 10 minutes for waiting time

Egg salad sandwich, the greatest egg salad sandwich, egg salad, picnic sandwich, simple egg salad, sandwich with egg salad are some of the terms used to describe this sandwich.

Ultimate Egg Salad Sandwich

This is, without a doubt, the finest egg salad sandwich ever! Simple, creamy, savory, and packed with fresh herbs for an enormous amount of flavor, the basic recipe is as follows: Everyone need a firm foundation of fundamental recipes for everyday use in the kitchen. Another recipe that we believe will become a staple in your repertoire is the ideal Egg Salad Sandwich. It’s the most basic of all the fundamental. You can really dig your teeth into this sandwich, which tastes like a more sophisticated version of what you’re used to eating.

Is there another secret?

“Wow!” we exclaimed as soon as we took our first taste and glanced at each other.

Ingredients for thebestegg salad sandwich

There are several variations on the classic egg salad sandwich. Your grandmother most likely has a family favorite dish that she likes to make. This one is new and enhanced, thanks to a few small tactics that modernize it while infusing it with the most vibrant of tastes. Over here, we experimented with this recipe for quite some time before settling on the perfect version. The following are the components for an egg salad sandwich:

Eggs, Greek yogurt, mayonnaise, Dijon mustard, green onion, fresh dill or basil, and a variety of seasonings

Here’s a bit additional information on why this combination works.

Yogurt + mayo makes it light and fresh!

Here’s a strategy we use to lighten up typical mayonnaise-based dishes from the 1950s that are still popular today.

Instead of using plain mayonnaise, we use mayonnaise mixed with Greek yogurt! Here’s why it’s effective:

Mayonnaise adds a delicious richness to dishes, but using too much mayonnaise may make them seem heavy. Greek yogurt reduces the number of calories and keeps the dish light and nutritious while also adding a tangy taste and a creamy texture.

A delicious richness is provided by mayo, although utilizing all of it might seem too thick and cloying; With Greek yogurt, you can reduce the number of calories and keep it light and healthful while also adding taste and smoothness.

Fresh herbs are key

The use of fresh herbs is the second secret to making the ultimate egg salad sandwich. For those of you who are familiar with us, you are aware of our motto: “Fresh herbs are the ideal method to infuse flavor into your food while avoiding the addition of calories.” Herbs add the most complexity and flare of flavor to any dish! Here’s some information on which herbs work well with egg salad:

The use of fresh herbs is the other secret to making the greatest egg salad sandwich! For those of you who are familiar with us, you are aware of our motto: “Fresh herbs are the greatest method to infuse flavor into your food while not adding calories.” When it comes to flavor, herbs are unsurpassed! What herbs work well with egg salad is summarized as follows:

Master method: how to hard boil eggs

For this egg salad sandwich, you’ll need to know how to hard boil eggs, which you can learn here. This is a talent that we didn’t develop until much later in life than we should have. That being said, we understand that not everyone knows how to do it like the back of their hand! The procedure that we followed was as follows:

Bring the water to a boil: In a saucepan, cover the eggs with 1 inch water and bring the water to a boil
Turn off the heat and let the eggs to sit for 15 minutes. When the water comes to a boil, immediately turn off the heat and let the eggs to rest in the water for 15 minutes. Transfer to a large dish of cold water to chill. Then immediately place the eggs in a bath of cold water to stop the cooking process. Wait until they’re cold enough to handle before peeling them.

It is possible to prepare a big quantity of hard boiled eggs and keep them refrigerated for up to 1 week. It is essential to keep the eggs in their shells as long as possible to ensure that they remain as fresh as possible. As a result, we recommend cooking the eggs ahead of time and creating the egg salad shortly before serving it, because.

How long can you store egg salad?

But here’s the thing: when it comes to egg salad, nothing beats freshly cooked. However, egg salad may be stored for up to 3 to 5 days in the refrigerator. After refrigeration, tastes might become muted, so when serving leftovers, allow them to come to room temperature before tasting them. To bring the flavors back to life, season with a teaspoon of salt and another squeeze of Dijon mustard to taste.

Make an egg salad sandwich into a healthy meal!

This egg salad sandwich is perfect for a quick and simple supper meal or a nutritious lunch food on the go! Because the eggs are pre-boiled, this sandwich comes together in minutes, especially if you prepare them ahead of time. How can you turn this into a nutritious supper in a hurry? We’ve compiled a list of some of our favorite non-recipe sides for this sandwich dish that are quick and easy to make:

Fresh vegetables and hummus
Green apple slices
Stuffed dates
The simplest green salad possible
Salad de tomate et basile ou cut tomatoes

What can I use instead of bread for egg salad?

Instead of using bread for egg salad, there are a variety of possibilities. If you follow a gluten-free diet or are simply looking for something new to try, here are some suggestions:

Lettuce wrap: Roll it up into butter lettuce leaves and serve it that way. What to put in an avocado: A ripe avocado creates a unique serving cup for a variety of dishes. Crackers: The following gluten-free crackers are excellent for serving: Use almond crackers from your favorite brand or make your own at home.

Variations on egg salad sandwich

There are tons of variants on egg salad! Here are some of our faves, including a vegan variation:

Sandwich made with chickpea salad that is simple to make This is a fan favorite! This chickpea salad sandwich is a plant-based alternative to the traditional egg salad sandwich. Salad de Tuna et d’Ovo Fill your stomach with this substantial, protein-dense creamy sandwich made with egg salad and tuna salad. Salad de oeufs à la curry Add 1 teaspoon curry powder for a savory twist on the classic recipe. Sandwich with Fried Eggs at its Finest To prepare a 10-minute dinner, fry one egg in oil.

Do you want something else to go with your eggs? Try our top 10 egg dishes for breakfast from our collection of 20 egg recipes for every meal of the day.

This egg salad sandwich recipe is…

Vegetarian. Gluten-free serving alternatives are available by selecting one of the options listed above. Print

Description

This is, without a doubt, the finest egg salad sandwich ever! Simple, creamy, savory, and packed with fresh herbs for an enormous amount of flavor, the basic recipe is as follows:

2 tablespoonschopped fresh dill or basil (or use 12 teaspoon dried dill in place of 2 tablespoonschopped fresh dill or basil)
14 cupGreek yogurt*
2 tablespoonsmayonnaise
1 tablespoon Dijon mustard
12 teaspoonkosher salt 8 pieces of toasted sourdough bread
Freshly ground black pepper Toppings include lettuce, red onion, tomato, and other vegetables.

According to Perfect Hard Boiled Eggs, Steamed Eggs, Hard Boiled Eggs, Hard Boiled Eggs Eggs boiled to a hard boil or Hard-Boiled Eggs in the Instant Pot
The eggs should be peeled and chopped coarsely once they have been boiled and cooled. Green onions should be thinly sliced. Prepare the fresh dill or basil by chopping it
Combine all of the ingredients in a large mixing basin. Season with salt and pepper to taste and adjust seasonings as needed. (It’s best when it’s newly prepared.) You may also refrigerate for up to 3 to 5 days
After refrigerating, taste and season with salt and/or mustard to bring the flavors back to life. Toasted bread can be served if desired. To assemble the sandwich, spread the egg salad over the bread and top with lettuce, red onion, and any other preferred toppings.

Main Dish
Cooking Method:Boiled
Cuisine:American
Category:Main Dish

Sandwich with egg salad (keywords)

Classic Egg Salad

In contrast to most egg salads, which are boring, mayonnaise-heavy affairs, this one is lively and fresh. I believe that the simplest foods are sometimes the most difficult to master, and egg salad is a wonderful illustration of this. The majority of egg salads are uninteresting, tasteless, and heavy on the mayonnaise. Egg salad, on the other hand, may be really wonderful when prepared properly. Start with thoroughly cooked hard-boiled eggs; the whites should be soft and the yolks creamy, to ensure a successful outcome.

Mayonnaise is essential for richness (and be sure to choose a high-quality brand), but you’ll also need a squeeze of lemon, a tablespoon of Dijon mustard, and a couple dashes of Worcestershire sauce to bring out the flavor of the dish.

Chopped celery and fresh parsley provide crunch and color to this dish. Finally, scallions impart a wonderful, delicate onion taste to the dish. Ultimately, you’ll have an egg salad that’s creamy and rich, yet also vivid and fresh.

How To Make Classic Egg Salad

To begin, hard boil the eggs for around 10 minutes. Placing the eggs in a single layer in a saucepan and filling the pan halfway with cold water so that it just covers the eggs by approximately an inch is sufficient. Bring the water to a boil over high heat, then remove the pan from the heat, cover it, and set it aside for 10 minutes to steep. To finish, carefully drain the boiling water out of the pan and set it in the sink, where you will run cold water over the eggs for 1 to 2 minutes, until the pan is lukewarm.

Gently break the eggs all over and peel them while they are still wet.
Meanwhile, finely chop the herbs, celery, and scallions to make a salad dressing.
Combine the chopped eggs, celery, scallions, and parsley in a large mixing bowl.
When finished, taste and adjust seasoning as needed, then serve or store in the refrigerator until ready to use.

Photo byOur Salty Kitchen

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Classic Egg Salad

In contrast to most egg salads, which are boring, mayonnaise-heavy affairs, this one is lively and fresh.

Ingredients

2 teaspoonsDijon mustard
1-1/2 teaspoonsfresh lemon juice or white wine vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon crushed black pepper
1/2 teaspoon sugar
6 big eggs
1/4 cup mayonnaise (highest quality, such as Hellmann’s or Duke’s)
3 tablespoons finely sliced scallions, from 2 to 3 scallions
1 tablespoon finely chopped fresh parsley leaves
1/4 cup finely diced celery from 1 stalk

Instructions

Placing the eggs in a single layer in a saucepan and filling the pan halfway with cold water so that it just covers the eggs by approximately an inch is sufficient. Bring the mixture to a boil over high heat, then remove the pan from the heat, cover it, and set it aside for 10 minutes
Or To finish, carefully drain the boiling water out of the pan and set it in the sink, where you will run cold water over the eggs for 1 to 2 minutes, until the pan is lukewarm. Drain the eggs and replace them with cold water
Let them aside for about 10 minutes until they have reached room temperature. Gently break the eggs all over and peel them while they are still wet. Chop the eggs into 1/4-inch pieces once they have been dried. In a medium-sized mixing bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar until well combined and well combined. Combine the chopped eggs, celery, scallions, and parsley in a large mixing bowl. Fold the ingredients together using a rubber spatula. Taste and adjust seasonings as needed to your liking. Serve immediately or store in the refrigerator until ready to use. After refrigerating the egg salad, taste it again before serving and adjust the seasoning if necessary
I find that the tastes mellow out a bit after a few hours of refrigeration.)
Easily prepared in advance: The eggs may be boiled, peeled, and kept in an airtight container in the refrigerator for up to 3 days. If you leave the eggs in their shells, you may store them for up to a week at room temperature. When stored in a sealed container in the refrigerator for approximately 3 days, the egg salad is at its best. When peeling an egg, start at the widest end first since there is generally a little air pocket in there that helps removing the egg shell easier.

Nutrition Information

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Nutritional Information (per serving, 4 servings): 214 calories
Fat (18 g)
Saturated fat (4 g)
Carbohydrate (2 g)
Sugar (one g)
Fiber (zero g)
Protein (ten g)
Sodium (248 mg)
Cholesterol (two hundred eighty-five milligrams)

This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.

A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.

Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.

See more recipes:

This egg salad sandwich has become a standard not just because of its taste, but also because of how quickly and easily it can be assembled. The use of a stovetop steaming technique results in eggs that peel like butter. In addition, a straightforward dressing of celery, scallions, mayonnaise, and pickle juice provides for a quick and easy assembling. Today’s piece is all about egg salad, specifically on my current appreciation for it. But first, a few words about what we’ll be doing: I’ve written an Ode to the Scallion.

You can imagine my amazement when the chef at Fork in Philadelphia, where I found myself working a few years later, made use of every inch of every scallion that came into the building.
They were all finely sliced (often on the bias) and used in practically every salad we created, including chicken, potato, grilled mushroom, asparagus-endive salad and edamame-radish salad (all of which were made with arugula).
And this is what constantly amazes me about the scallion: its capacity to function as both an allium and a herb, as well as its ability to impart both taste and color to dishes when cooked.
Not flawlessly, not always, but when you’re in a bind, you gotta make do, right?
More than that, by their very nature, scallions are low-maintenance, frequently quite clean (in contrast to leeks, which may be considered the scallion’s elder, more dirtier brother), and simple to wash if necessary.
Furthermore, because of the scallion’s tiny diameter, it is relatively simple to cut; no special knife skills are necessary, nor is tremendous focus required.
Wait!
Scallions are one of those ingredients that can never be overdone in my opinion.

And, unlike chives, which appear to begin decaying as soon as they are removed from the produce shelf, scallions retain their freshness for several weeks (as long as you snip away any bands holding the bundle together). Friends, can you think of anything that you don’t like about a scallion?

About This Egg Salad…

. and where has it been hiding all my life? One day, over the phone, my mother inquired as to whether or not I had tried boiling my eggs yet. This was the beginning of my addiction. It is impossible to fault Kenji’s approach for steaming hard-boiled eggs. The shells are easy to remove. If this piece were written by my mother, it may have been titled “Why I don’t need an Instant Pot.” Despite the fact that she is aware that much of my enthusiasm for the Instant Pot stems from the device’s ability to perfectly cook both soft and hard boiled eggs, with shells that peel off painlessly, I believe she is perplexed: If you can achieve the same perfectly cooked, easy-to-peel eggs with a tool you already own, why would you need an Instant Pot?

I’m sorry, Mom, but I’m stumped!
Do I come off as a responsible 39-year-old?) No, but honestly, I was hesitant to experiment with another way because of the ease with which they would peel, but it turns out — shocker!
My impression is that the stovetop steaming approach is even faster than the Instant Pot, despite the fact that I haven’t timed each way from start to end.
In addition, I was inspired by this cashew dressing recipe, which my friend Liane of Foodie Digitalintroduced me to, and I used pickle juice as the acid, which is an underappreciated product that I usually have on hand.
The fact that I can make salads like the broccoli salad I obsessively researched last month and this egg salad when I’m feeling like an evening taxi driver ferrying people to and from the ice rink, dropping off and retrieving children with each run, makes me feel really thankful.
In the case of the egg salad, this is especially true.
PS: There will be no Tuna “Tuna” Salad (another great salad to have on hand for meals throughout the week.)

How to Make an Egg Salad Sandwich

Here’s how the game unfolded: Make a list of your ingredients. Cook the eggs for 10 minutes at a low heat. Transfer to an ice bath to chill for a short period of time. After that, peel. This approach is fantastic since the eggs easily peel off the shells. For the salad, you’ll need to dice one celery stalk, which will provide around a third cup of chopped celery depending on the size of the stalk. In addition, 4 to 6 scallions, including the whites and green sections, will be required. Toss them in a mixing basin with 1/4 cup mayonnaise and 2-3 teaspoons pickle juice until well combined.

Add the eggs to the bowl when they have been coarsely chopped.

Using a whisk, mix all of the ingredients.

This recipe, which is seen below, is composed entirely of bread flour. Half of the sandwich should be topped with egg salad. Sprouts should be placed on top. Sandwiches should be closed. Serve immediately after cutting in half. It’s as excellent served on artisan bread:Print

Description

Adapted from J. Kenji Lopez Alt’s The Food Lab, this method for steaming eggs is simple and delicious. I steam my eggs for 10 minutes rather than 12 minutes, and I find this to be the right amount of time. It may take some trial and error before you find the optimal moment for you. If you prefer to cook with your Instant Pot, here is my recipe for Instant Pot hard-boiled eggs
1 big celery stalk gives around 1/3 cup of chopped celery, according to my measurements. I make use of everything. Celery is one of my favorite vegetables. Use more or less depending on your preference
Pickle juice is a recent find in my kitchen, and it has shown to be a useful and neglected ingredient. If you don’t have any pickled vegetables on hand, you may use vinegar or freshly squeezed lemon juice. For starters, I’d use a tablespoon of vinegar and, if using lemon, perhaps 2 tablespoons to get a flavor going. As always, adjust the seasoning to your liking.

For the egg salad:

6 eggs
1/4 cup mayonnaise
1/3 cup or more chopped celery (see above remarks)
6 tbsp. flour See the notes above for how to prepare 6scallions, finely cut, whites and greens
2 to 3 tablespoons pickle juice (see above for details)
Flavor sea salt (such as Maldon), freshly cracked black pepper, and seasonings to taste

For the sandwich:

4 pieces of bread, such as peasant bread, plain sourdough, or gluten-free peasant bread
A few handfuls of sprouts or soft lettuce, such as Boston or Bibb or mesclun
A few tablespoons of olive oil

In a big saucepan, place a steamer basket and cover with water. 1 inch of water should be added to the saucepan. Cook over high heat, covered, until the liquid is reduced to a simmer. Remove the lid from the jar. To steam the eggs, carefully arrange them in a steamer basket. Cover the saucepan with a lid. Steam for a total of 10 minutes. In the meantime, fill a large bowl halfway with ice and cover with water. Following the ten-minute period. Remove the cover from the pan and carefully transfer the eggs to the ice bath
In the meantime, prepare the dressing. In a large mixing basin, combine the mayonnaise, chopped celery, sliced scallions, and 2 tablespoons pickle juice. Mix well. To blend, stir the ingredients together. Peel and coarsely slice the eggs once they have been peeled. Toss them with the dressing in a large mixing basin. Season with a generous teaspoon of sea salt and freshly ground black pepper to taste. Toss the chopped eggs and the dressing together with a big spoon until well combined. For a finer chopped egg salad, use the back of a fork to smash the eggs until they reach the desired consistency and texture
Season with salt and pepper to taste. Season with more salt and pepper to taste. If you like a sharper dressing, you may add another tablespoon of pickle juice. If you like a deeper flavor, you can increase the amount of mayonnaise you use. Store the egg salad in the refrigerator for 3 to 5 days to keep it fresh. Make the sandwiches by arranging the slices of bread on a cutting board. (If the bread isn’t fresh, lightly toasting it could be a good idea.) One slice of bread should have half of the egg salad on it. Spoon the remaining half of the mixture onto another plate. (Please note that these are substantial sandwiches.) If you want a smaller sandwich, use less egg salad.) Sprouts or lettuce can be used to garnish the egg salad. Another slice of bread should be placed on top. Sandwiches should be served shortly after being cut in half.

Time required for preparation: 15 minutes
Time required for cooking: 10 minutes Sandwich
Cooking Method:Stovetop
Cuisine:American
Category:Sandwich

Egg, salad, sandwich, and simplicity are the keywords here.