Sandwich Essentials Ultimate Egg Salad Sandwich 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.

ULTIMATE EGG SALAD SANDWICH

Steps:

• Hard boil the eggs, according to Perfect Hard Boiled Eggs, Steamed Hard Boiled Eggs or Instant Pot Hard Boiled Eggs.
• When the eggs are cooked and cooled, peel them and chop them roughly.
• Thinly slice the green onions. Chop the fresh dill or basil.
• In a bowl, stir together all ingredients. Taste and adjust seasonings as desired. (Tastes best freshly made. You can also refrigerate for up to 3 to 5 days; after refrigerating taste and add a little salt and/or mustard to refresh the flavors.)
• If desired, toast the bread. Place the egg salad on the bread and top with lettuce, red onion, and any other toppings desired.

MARTHA'S FAVORITE EGG SALAD SANDWICH

Steps:

• Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
• Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.

SANDWICH ESSENTIALS: ULTIMATE EGG SALAD SANDWICH

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add the diced bacon to a sauté pan over medium heat.
• Cook to desired doneness (I like mine browned, but not overly crispy), drain on paper towels, and then reserve (these were perfect).
• Use your best method to hard boil the two eggs.
• There are a lot of ways to hard boil an egg (boil, steam, bake, slow cook). Choose the way that you are most comfortable with, then remove the shells, and reserve.
• Chef's Note: The hard-boiled eggs should be cooked and firm, but not overcooked. So, whites are nice and firm, and the yolks are a nice bright yellow.
• Bring a small pan of water up to a simmer, carefully add the two egg yolks, and poach until they begin to harden, about 2 - 3 minutes.
• Drain and reserve.
• Chef's Note: When you cook the yolks they should be cooked through, and the centers slightly soft. I found that with simmering water, the time was two minutes.
• In a medium-size bowl, mix the mayonnaise, Dijon, paprika, and dill, and then salt and pepper, to taste.
• Chop the two whole eggs, and add them to the bowl; along with the two cooked egg yolks, and the reserved bacon.
• Chef's Tip: You can freeze the leftover egg whites, and use them in another recipe. I use an old ice cube tray.
• Gently fold the mixture together, and do a final tasting for proper seasoning.
• Divide the mixture between two pieces of bread.
• Chef's Note: You can always toast the bread, if you wish
• Chef's Tip: There are a ton of other things that you could add to this egg salad. For example, you could throw in other spices, like cayenne, or cumin. How about some dill relish? The permutations are endless; however, since I went to the trouble of changing the ratio of egg whites to egg yolks, I wanted to keep the flavors as fresh and clean as possible.
• PLATE/PRESENT
• Before slicing and serving, I like to add a thin slice of tomato... but that's up to you. Enjoy.
• Keep the faith, and keep cooking.