Best-Ever Egg Salad Sandwich
Egg Salad, Hard Boild Eggs
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
to make it even better!
or good-quality store-bought
1 to 2
Kosher salt and freshly ground black pepper
a couple pinches each
fresh lemon juice
or more, to taste
or multi-grain sandwich bread, toasted - or not
small bunch of baby arugula
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.
Cover with remaining bread and cut in half diagonally.
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.