Best-Ever Egg Salad Sandwich
Servings: 4 people
Calories: 398kcal
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!
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Ingredients
- 6 large eggs
- ¼ cup mayonnaise homemade or good-quality store-bought
- 1 to 2 tablespoon shallots finely chopped
- 2 tablespoon flat-leaf parsley finely chopped
- Kosher salt and freshly ground black pepper a couple pinches each
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard or more, to taste
- ½ teaspoon smoked paprika Optional
- 8 slices whole wheat or multi-grain sandwich bread, toasted - or not
- 1 small bunch of baby arugula
- Sliced tomato optional...in Summertime...yes!
Instructions
- 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 cool water.
- Turn on medium-high heat and bring to a strong simmer (this will take at least 15 minutes).
- At this point, set a timer and cook the eggs for exactly 5 minutes, this will keep the yolks just slightly soft.
- Immediately use a slotted spoon to transfer the eggs, one at a time, to a bowl of ice water.
- Once cool enough to handle, gently tap each egg in several places with the back of a spoon to start a crack in the shell. Carefully remove the shell.
- Gently rinse them under cool water. Transfer to a dry bowl or kitchen towel. Coarsely chop the eggs with a sharp knife. Place in serving bowl.
- Whisk together the mayo, shallots, parsley, salt, pepper, lemon juice, mustard and paprika (if using) in a medium bowl.
- Gently fold the dressing into the chopped eggs.
- Meanwhile, toast the bread, if desired.
- Add a layer of arugula on two slices of bread. Spread the egg salad over the arugula and top with remaining bread slices. Cut across the diagonal and serve at once.
Video
Nutrition
Calories: 398kcal