egg salad sandwich

Equipment

• Medium saucepan
• Mixing bowl
• Knife and cutting board
• Fork or potato masher
• Spoon
• Toaster or skillet

Ingredients

For the Egg Salad

• 8 large eggs
• 1/3 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 celery stalk, finely chopped
• 2 tablespoons red onion, finely diced
• 1 tablespoon fresh chives or parsley, chopped
• 1/4 teaspoon garlic powder
• Salt to taste
• Black pepper to taste

For the Sandwiches

• 8 slices bread (white, whole wheat, or sourdough)
• 4 lettuce leaves
• 4 tomato slices (optional)
• Butter for toasting (optional)

Instructions

Step 1: Boil the Eggs

1. Place the eggs in a medium saucepan and cover them with cold water by about one inch. Bring the water to a gentle boil over medium-high heat.
2. Once the water reaches a boil, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.
3. This method helps create perfectly cooked yolks without overcooking or creating a green ring around the yolk.

Step 2: Cool and Peel the Eggs

1. Transfer the cooked eggs into a bowl of ice water and let them cool for about 10 minutes. Cooling the eggs quickly makes peeling easier.
2. Gently crack the shells and peel each egg under cool running water if needed.
3. Pat dry before chopping.

Step 3: Chop the Eggs

1. Place the peeled eggs on a cutting board and chop them into small pieces. You can make the texture chunky or smooth depending on your preference.
2. Transfer the chopped eggs to a large mixing bowl.

Step 4: Prepare the Egg Salad Mixture

1. Add mayonnaise, mustard, celery, red onion, herbs, garlic powder, salt, and black pepper to the bowl.
2. Using a fork or spoon, gently mix until everything is evenly combined.
3. Taste and adjust seasoning if needed. Add more mustard for tanginess or mayonnaise for extra creaminess.

Step 5: Toast the Bread

1. For extra texture and flavor, lightly toast the bread slices in a toaster or skillet with a small amount of butter.
2. Toasting helps prevent the sandwich from becoming soggy and adds a delicious crunch.

Step 6: Assemble the Sandwiches

1. Lay lettuce leaves on four slices of bread. Spoon the egg salad evenly over the lettuce.
2. Add tomato slices if desired.
3. Top with the remaining bread slices and gently press together.
4. Slice each sandwich in half and serve immediately.

Nutrition

Calories: 390 · Protein: 18g · Fat: 24g · Carbohydrates: 24g · Saturated Fat: 5g · Fiber: 2g · Sugar: 3g · Sodium: 520mg