Every now and again, I get a request for this. It’s super easy and delicious, and I’m guessing not really bad for you.
Fun Fact: The chef hat (toque) has 100 pleats to signify the 100 ways he knows how to make eggs. I think I know about six. I know more than that…. Maybe seven.
I don’t like sloppy sandwiches. That is to say, you can’t bite into it without it all falling apart. In this case soft bread and temperature of the egg salad are key. Make sure you serve your egg salad cold and your bread soft.
Ingredients:
8 large hard cooked eggs
1/3 – ½ cup of real mayonnaise
1 tablespoon spicy brown mustard
1 medium carrot small dice
1 stalk of celery small dice
1 sweet pickle small dice – OR a table spoon of sweet relish
1 teaspoon chopped chives
½ teaspoon dill
Juice of ½ lemon
½ teaspoon of Salt
A few grinds of black pepper
Paprika for garnish
Method:
Hard cook your eggs.
Add eggs to a medium sauce pan with lid.
Fill with water until the eggs are just covered.
Bring it to the boil.
Once boiling, reduce flame to set a slow boil and set a timer for 10 minutes.
When the timer goes off, pour the water out and add cold water. Cover with ice.
Peel the eggs. And roughly chop them or try some of the methods in the video.
Add the rest of the ingredients and stir it up. Make sure that the salt (or any other ingredient) is not concentrated and that it is all blended.
Enjoy your delicious sandwich.
Kiss yourself for making deliciousness
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