Egg Salad Sandwich
I’m a traditionalist when it comes to egg salad sandwiches. I really don’t want much added to it. Perfect hard-boiled eggs, mayonnaise, yellow or Dijon mustard and a tiny bit of salt. While I leave the egg salad itself plain, I do like to add pepperoncini to the sandwich if I have some around.
I can share a couple of tricks, though, so you can make the perfect egg salad sandwich.
Perfect Hard Boiled Eggs
Poke a hole in the wide end of the eggs and place them in a saucepan, then add water so they’re well covered, an inch or so. Bring this to a boil over high heat, covered. When the water is at a good boil, turn the burner OFF. Yep, totally off. Do not raise the lid. Just lid the eggs sit in the water for 13 -14 minutes. Take the pan off the stove and drain, then add cold water and ice to the pan so the eggs stop cooking immediately. Let them sit until they’re cool enough to handle. And of course, you can do this part ahead of time!
The Sauce
While you’re cooking the eggs, get your bread ready and then mix up the mayonnaise and mustard mixture. I find a tablespoon of mayonnaise per egg and a squirt of mustard per egg is about perfect. Blend this in a small bowl before you add the chopped eggs.
Chopping the Eggs for your Egg Salad Sandwich
I like to use an egg slicer to slice the hard-boiled eggs. After peeling, lay the egg crosswise, the traditional way.
Sliced Hard-Boiled Eggs
Then pick the egg up and put it back in the slicer at right angles to the way it was and run the slicer again.
Double-Sliced Eggs
Just dump this into your bowl with the mayonnaise and mustard and chop the rest of your eggs, adding each to the bowl as you go. When you’re done, mix it all up and taste, adding salt if necessary.
Serve on your favorite bread, toasted or not!
How do you like to fix yours? Do you like add-ins? Lettuce? Peppers?
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