Egg Salad Sandwich On 8 Bread Loaf Recipes

EGG SALAD SANDWICH

Steps:

• Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
• Drain and rinse eggs under cold water for 1 minute.
• Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
• Roughly chop the eggs.
• In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
• Store in an airtight container in the refrigerator for 4-5 days.
• Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.

EGG SALAD SANDWICH ON 8" BREAD LOAF

Steps:

• In a medium bowl, combine eggs, mayonnaise, chopped scallions, if using, mustard powder or dijon mustard, celery, salt and pepper to taste, crispy bacon, pimentos and curry powder, if using.
• Gently mix until combined.
• Spread the inside of the bread halves with a layer of mayonnaise and mustard, if using.
• Line the bottom half with radicchio and arugula leaves, and top with the egg salad.
• Cover with the top half, and cut the sandwich into wedges.
• Serve immediately.