Recipe #26: EGG SALAD SANDWICH

I know a lot of people who cannot fry an egg. For instance, a perfect sunny-side up: how do you make one without burning the edges or breaking the yolk. So here’s what I’ve been thinking — what if I create a few series devoted to our favorite ingredient, no?

I love eggs whichever way they’re prepared. I have to say that they’re one of the most versatile and most important ingredients in cooking and baking. Let me know what you think.

Egg Salad Sandwich

Below is a basic egg salad sandwich recipe. Some people prefer to add onions or pickles or lettuce. Include them on the list of ingredients if you wish. Spice it up with some chili powder or chili flakes. Spread it on any type bread or crackers. It’s all up to you! But I like mine simple.

Check out the recipe below:


Egg Salad Sandwich Recipe

You will need:

  • 6 eggs
  • water for boiling
  • 1 cup mayonnaise
  • 1 tbsp mustard
  • 1 tspn of Worcestershire sauce
  • 1 medium-sized onion (optional)
  • 1 tbsp pickle relish (optional)
  • a pinch of paprika
  • salt and pepper to taste
  • any bread of your choosing

How to prepare:

  1. In a medium-sized sauce pan, place the eggs and water. Make sure the eggs are submerged in the water. Bring it to a boil. Cook the eggs until it’s hard, about 15 minutes after the water starts to boil.
  2. Turn off the heat. Using a perforated ladle, carefully remove the eggs from the pot and place them into a bowl of cold water. This will not only allow the eggs to cool down faster, it will also shock the eggs which makes it much easier to peel off the shells.
  3. After peeling, finely chop the eggs or use an egg slicer if you have one. Place in a bowl. Add the rest of ingredients, except the bread. Mix thoroughly until well incorporated.
  4. Serve on top of a bed of lettuce, or spread onto a slice of bread or saltine crackers.

Egg Salad Sandwich


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