Empty My Fridge
"Better than Deli" Egg Salad Sandwich | Quick & Easy Recipe
Ingredients
- Egg8
- Mayonnaise1 cup
- Dijon mustard1 tbsp
- Celery · finely chopped1
- Red onion · finely chopped1
- Garlic · finely grated1 clove
- Parsley · chopped2 tbsp
- Lemon1 tsp
- Salt
- Black pepper
- Paprika · smoked
- Chive · chopped
- Bread8 slices
Instructions
- Put the eggs in a saucepan in a single layer and add just enough water to barely cover them. Bring to a boil over high heat.
- Once boiling, cover the pan, turn off the heat and let the eggs sit for 10 to 11 minutes.
- Move the hard-boiled eggs into a large bowl of iced water.
- After 1 to 2 minutes, when cool enough to handle, peel the eggs, then roughly chop them on a board.
- Put the chopped eggs in a large bowl with the mayonnaise, Dijon mustard, celery, red onion, garlic, parsley, lemon juice, sea salt and black pepper. Mix until well combined.
- Lightly toast the bread slices, spread the egg salad evenly over the bottom slice of each pair, sprinkle with a dash of paprika and chopped chives, then top with the second slice.
Summarized from Spain on a Fork's video. Watch it for the details.
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GarlicOnionEggLemonRed onionBreadCelery
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