Egg Salad Sandwich
Egg Salad Sandwich
I still remember bringing egg salad sandwiches to school at least a few times a week. It may have been responsible for permeating the lunchroom with an overpowering fume of eggs, but it was absolutely delicious. To this day, there is something about an egg salad sandwich that brings back such fond memories of my childhood and the numerous rounds of them consumed on a weekly basis.
Yield: 2 sandwiches
Preparation time: 10 minutes
Cook Time: 14 minutes
6 large eggs, hard-boiled – see “method” below
1/4 cup low-fat mayonnaise
2 tablespoons thinly sliced scallions (green onions), from approximately 1 – 2 scallions
2 tablespoons roughly chopped bread and butter pickles
2 teaspoons roughly chopped fresh dill
2 teaspoons Dijon mustard
1 teaspoon onion powder
1 teaspoon kosher salt
as needed, freshly ground pepper
4 slices soft white bread
2 leaves butter lettuce (optional)
1 tomato, thinly sliced (optional)
To make hard-boiled eggs:
1. In a medium size saucepan over medium – high heat, add eggs and just enough cold water to cover them by 2-inches. Uncovered, bring water to a boil and allow to cook at a boil for 3 minutes. Remove pan from heat, cover, and allow to sit at room temperature for 12 minutes. Eggs will continue to cook as they sit in the hot water.
To prepare the salad:
2. In a medium size bowl, add mayo, scallions, pickles, dill, Dijon, onion powder, salt, and pepper. Mix to evenly combine.
3. Drain eggs and shock in ice water. Once the eggs are cold, remove shells under cold running water. Roughly chop each egg and add to mayo mixture mixing to evenly combine. Adjust seasoning to taste with salt and pepper and serve as is or between two slices of fresh white bread with lettuce and tomato.
Kitchen Note: Feel free to add a little spice by including chili powder or cayenne pepper when you add the onion powder.