Egg Salad Sandwich
Egg Salad Sandwich
Who doesn't love a good sandwich! Sometimes an egg salad sandwich can be a boring, bland, mayo-laden affair. But when made properly, egg salad can be so delicious! The Dijon mustard in this egg salad just brightens the flavour.
Ingredients
- 6 Large Eggs
- 2 Tsps Dijon Mustard
- 1/2 Tsp Salt
- 1/2 Tsp Red Chilli Flakes ( For some heat) Optional
- 1/4 Cup Dill Chopped
- 6 Slices Sourdough Bread Served Open Faced
- Micro Greens and Baby Rosa Tomatoes To Serve
Instructions
- Place the eggs in a saucepan in a single layer and fill with water to cover the eggs with 3cm of water.
- Leave the pan uncovered. Turn the heat to high and bring the water to a rolling boil.
- Remove from the heat. Depending on how cooked you like your hard-boiled eggs, the eggs should be done perfectly after sitting for 10 minutes.
- Immediately transfer eggs to a bowl filled with ice and water and cool. Peel the eggs as you run them under cold water.
- Coarsely chop the eggs in a medium-sized bowl and set them aside.
- In a small bowl mix the mayonnaise with the Dijon mustard, salt and chilli flakes. Add more seasonings to taste if needed.
- Mix the mayonnaise into the mashed eggs and add the chopped dill.
- Toast the bread and spread with butter if desired. Divide the egg salad evenly among the 4 pieces of bread and top with micro greens and baby rosa tomatoes if desired.
Notes
How Long Will Egg Salad Last?
- Once made, healthy egg salad will keep in the refrigerator for two to three days.
How to Boil Eggs For Egg Salad
- Place the eggs in a pot in a single layer, and fill the pot with enough cold water so that it covers the eggs by about 3cm. Add 1 teaspoon of baking soda to the water. This is the best trick for helping the eggs to peel really easily. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
- Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes.
- Gently crack the eggs all over and peel under running water. Then dry the eggs and chop into small bite-sized pieces.
Tried this recipe?Let us know how it was!
