egg salad sandwich

The image shows a delicious-looking egg salad sandwich with chopped chives on top. Based on the appearance, here’s a detailed breakdown of the recipe:


Ingredients:

  • 6 large eggs, hard-boiled and roughly chopped πŸ₯š
  • 3-4 tablespoons mayonnaise πŸ₯„
  • 1 teaspoon Dijon mustard 🌿
  • 1 teaspoon lemon juice πŸ‹
  • 1/4 teaspoon salt πŸ§‚
  • 1/4 teaspoon black pepper 🌢️
  • 2 tablespoons chopped chives (plus extra for garnish) 🌱
  • 2 slices of seeded or whole-grain bread 🍞

Construction:

  1. Prepare the Eggs: Hard-boil the eggs, cool them in ice water, then peel and chop into chunks.
  2. Mix the Salad: In a bowl, combine eggs with mayonnaise, Dijon mustard, lemon juice, salt, pepper, and chives. Mix lightly to keep some texture.
  3. 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:

βœ… Best Texture: Don’t over-mash the eggs; keep some larger chunks for a better bite.
βœ… Chill Before Serving: Let the egg salad sit in the fridge for 15-20 minutes to enhance flavors.
βœ… Storage: Keep refrigerated in an airtight container for up to 3 days.
βœ… 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?

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