Egg Salad sandwich is ultimate comfort food, easy to make and doesn’t require a lot of time. It makes for a perfect finger food appetizer at parties, ideal for school or office lunches and a quick fix dinner option. I love the textures in this recipe, the creamy yolks mixed with bite sized chopped egg whites and crunchy celery adds so much dimension to this recipe. Mustard adds brightness and lettuce adds freshness!
How to Boil Eggs:
To get the perfectly boiled egg for this recipe make sure the eggs are resting on your counter top for at least 30 mins. Add eggs in the water when its boiling, not before. Boil the eggs for 10 minutes, turn off the heat and let them rest in the water for 5 minutes before rinsing them under cold water and peeling. The goal is to have a golden yellow yolk instead of a yolk with a grey ring around it. If you add a splash of vinegar to the boiling water, it’s suppose help with peeling the eggs later.
Creamy and Fluffy dressing:
The key to a super light, creamy and fluffy dressing is to make sure the egg yolks are soft and golden and not grey or over cooked. The amount of time you take to really break down those yolks and then incorporating the mayonnaise and mustard in the yolks will determine how light and fluffy the egg salad will be. Don’t forget to season the egg salad, that’s what really brings out the flavor.
I hope you guys enjoy this recipe as much as my family does. Sharing a quick reel for this recipe on my instagram, don’t forget to follow me.
Ultimate Egg Salad SandwichCourse: Starter, apppetizer, light courseCuisine: AmericanDifficulty: Easy
Chopped hard boiled eggs tossed in a light and creamy dressing served on bread.
6 hard boiled eggs
1/2 tsp mustard
1/2 cup mayonnaise
1 rib celery finely diced
1 green onion thinly sliced
1 tsp parsley chopped
1/4 tsp salt
1/2 tsp black pepper powder
Pinch of paprika
Bread of choice
- Cut hard boiled eggs in half, separate the yolks and chop the egg whites.
- Use the back of a spoon and mash the yolks, mustard and mayonnaise until smooth.
- Season with salt and pepper and fold in the egg whites, celery and green onions.
- Garnish with chopped parsley and sprinkle the paprika on top.
- Spread the egg salad on bread, layer with lettuce and serve.