"Better than Deli" Zucchini Egg Salad Sandwich

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Put the eggs in a saucepan and add just enough water to cover them. Bring to a boil over high heat, then cover, remove from the heat and let stand for exactly 10 minutes.
2. Meanwhile, finely shred the zucchini on a box grater. Put it in a fine sieve set over a bowl, season with salt and mix.
3. Move the eggs to a bowl of iced water. When cool enough to handle, after about 2 to 3 minutes, peel them and finely shred them on a box grater.
4. In a large bowl, combine the shredded eggs, mayonnaise, Dijon mustard, red onion, celery, dill pickles, grated garlic, chives and lemon juice. Season with salt and pepper and mix well.
5. Press the zucchini with the back of a large wooden spoon to remove the liquid it has released. Add it to the egg mixture and mix until well combined.
6. Lightly toast the bread slices, spread the egg salad over one slice, and top with a second slice.

Summarized from Spain on a Fork's video. Watch it for the details.

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