The image shows a delicious-looking egg salad sandwich with chopped chives on top. Based on the appearance, hereβs a detailed breakdown of the recipe:
Ingredients:
- 6 large eggs, hard-boiled and roughly chopped π₯
- 3-4 tablespoons mayonnaise π₯
- 1 teaspoon Dijon mustard πΏ
- 1 teaspoon lemon juice π
- 1/4 teaspoon salt π§
- 1/4 teaspoon black pepper πΆοΈ
- 2 tablespoons chopped chives (plus extra for garnish) π±
- 2 slices of seeded or whole-grain bread π
Construction:
- Prepare the Eggs: Hard-boil the eggs, cool them in ice water, then peel and chop into chunks.
- Mix the Salad: In a bowl, combine eggs with mayonnaise, Dijon mustard, lemon juice, salt, pepper, and chives. Mix lightly to keep some texture.
- Assemble the Sandwich:
- Place a generous amount of egg salad on one slice of bread.
- Sprinkle extra chives on top for flavor and presentation.
- Cover with the second slice of bread.
Variations:
- Crunchy Additions: Add diced celery or pickles for extra texture.
- Spicy Twist: Mix in hot sauce, cayenne pepper, or a pinch of paprika.
- Creamier Version: Replace half the mayo with Greek yogurt or mashed avocado.
- Protein Boost: Add crispy bacon bits or shredded chicken.
- Bread Options: Try croissants, brioche, or rye for different textures.
Tips:
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Best Texture: Donβt over-mash the eggs; keep some larger chunks for a better bite.
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Chill Before Serving: Let the egg salad sit in the fridge for 15-20 minutes to enhance flavors.
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Storage: Keep refrigerated in an airtight container for up to 3 days.
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Bread Choice Matters: Toasting the bread adds a nice crunch and prevents sogginess.
Would you eat this, or would you change anything in the recipe?