Best-Ever Egg Salad Sandwich

Best-Ever Egg Salad Sandwich
Best-Ever Egg Salad Sandwich

Egg salad is so good.  There’s just something about it that makes most people smile.   Well, this Best-Ever Egg Salad Sandwich tops ’em all.  The flavors meld beautifully, from the smoked paprika, to the fresh lemon juice, to the green onion, grain mustard, and of course the perfectly cooked eggs.  Not heavy on mayo here…in fact, if you want to put this through the roof…make your own homemade mayonnaise.   No matter what, this Best-Ever Egg Salad Sandwich is as good as it gets.  It’s Eggscelent!!  And…Loon Approved!!


Best-Ever Egg Salad Sandwich
 
Prep time
Cook time
Total time
 
This Best-Ever Egg Salad Sandwich is just that...the best ever! We love the flavors here. Much better than your average ho-hum egg salad. Make your own homemade mayonnaise to make it even better!
Author:
Recipe type: Lunch
Cuisine: Lunch
Serves: 4
Ingredients
  • 6 large eggs
  • ¼ cup mayonnaise, homemade or good-quality store-bought
  • 2 tablespoons of finely chopped green onions (I sometimes add diced shallots, too)
  • 2 tablespoons flat-leaf parsley, chopped
  • Kosher salt and freshly ground black pepper (a couple pinches each)
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon of Dijon mustard (or more, to taste)
  • ½ teaspoon of smoked paprika
  • 8 slices of whole wheat, or multi-grain sandwich bread, toasted - or not
  • 1 small bunch of baby arugula (I use baby watercress, as well)
  • Sliced tomato (optional...in Summertime...yes!)
Instructions
  1. To cook the eggs perfectly, put them in a pot so they'll fit in a single layer and cover them by 2 - 3 inches of cold water.
  2. Turn on medium heat and bring to a boil (this will take at least 15 minutes).
  3. At this point, set a timer and cook the eggs for exactly 5 minutes, this will keep the yolks just slightly soft.
  4. Use a slotted spoon to transfer the eggs, one at a time, to a bowl. Run cold water over the eggs, submerging the eggs.
  5. Gently tap each egg in several place with the back of a spoon to start a crack in the shell. Place back in water.
  6. Add a few ice cubes to the water to stop any cooking. Keep eggs in ice water to completely cool, about 15 minutes.
  7. Remove and peel the eggs and then gently rinse them under cool water. Transfer to a dry bowl or kitchen towel.
  8. Whisk together the mayo, green onions, parsley, salt, pepper, lemon juice, mustard and paprika in a medium bowl.
  9. Coarsely chop the eggs and add to the bowl, then gently fold everything together.
  10. Divide the salad evenly among 4 of the slices of bread, spreading, then top with greens and tomato slice, if using.
  11. Cover with remaining bread and cut in half diagonally.
  12. Enjoy!

 

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