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 🥚
- 3-4 tablespoons mayonnaise 🥄
- 1 teaspoon Dijon mustard 🌿
- 1 teaspoon lemon juice 🍋
- 1/4 teaspoon salt 🧂
- 1/4 teaspoon black pepper 🌶️
- 2 tablespoons chopped chives (plus extra for garnish) 🌱
- 2 slices of seeded or whole-grain bread 🍞
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:
✅ Best Texture: Don’t over-mash the eggs; keep some larger chunks for a better bite.
✅ Chill Before Serving: Let the egg salad sit in the fridge for 15-20 minutes to enhance flavors.
✅ Storage: Keep refrigerated in an airtight container for up to 3 days.
✅ 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?