I have strong opinions on egg salad sandwiches. I usually get a pass. Like, if I look at one in a menu or in a deli, I choose another sandwich. Egg salad tends to be So glaze, or too much of a magician, chopped bread (yuck), or the trifecta of all three. But it should not be so! When I make egg salad sandwiches at home, it's heart emojis around. I like to use good toasted garlic bread. The egg mix I make is not very different from the classic, but the devil is in the details and the reasons. There's a crunch of chopped celery and onions, a mug of whole grain mustard and just the right amount of yogurt in the wizard's place.
A couple salad bay couple
There are a few tricks I want to develop when making an egg salad sandwich. Eggs are a soft ingredient, so I would like to introduce judgment and structure whenever possible to the contrary. So, in this recipe you have celery and onions. Good quality, extra toasted bread slices more crisis and structure. And I like to add some sturdy, fresh lettuce leaves between the yarn and the egg salad to keep the bread soft.
Invest in good eggs
You want to use really good eggs if you make egg salad. Where the yolks are rich and bright yellow. Chicken eggs. Peeling really fresh eggs can be a challenge, so I tend to use good eggs, but the ones in my fridge farther away are the ones to use here. For easy peeling.
Getting the eggs cooked just right
I realized that 90% of the challenge here is to properly boil the egg. You must boil them so that the centers remain moist. You should also avoid the fear of the gray ring surrounding the yolk in many hard boiled eggs. I use a strict technique that works perfectly for me every time. Basically, you should avoid over-cooking. To do this, simply transfer the eggs to a bowl of ice water after removing them from the boiling water.
Egg salad sandwich variants
Once you get your sandwich as you like it, it's fun to play with variations. Here are some faves.
– Gruyere roasted salad: Slice some sliced gruyere cheese, on toast, top with egg salad mixture, sprinkle with fried shrimp and serve lightly. Inspired by a release I would occasionally eat at Il Cane Rosso in San Francisco.
– Curried Egg Salad salad: That's so good! I think it's a winter version where you add curry powder, chopped apple, toasted pecans and onions.
– Salad sandwich with chickpeas: You can use the same general idea for a vegan version. Sprinkle a few cups of cooked chickpeas on a food processor and proceed with the recipe, adding more yogurt if needed to bring the ingredients together.
More ideas and tips from you
There are so many ideas from you under the comments. I wanted to highlight some here!
Lerion says:Don't cry out, but my egg salad uses eggs and a mango flavor. Yes that's it. After assembling and before adding the second piece of bread, a shot of fresh cracked pepper and all 5 grains of salt."
I love one secret ingredient, and Quinn says, "I keep my egg salad ingredients to a minimum, eggs, shrimp, sliced pickles, mustard, a lil mayo, and salt and pepper. Oh, and I also add Old Bay. "
Or listen to this variation by Shawn! "I just made some delicious egg salad with flavored egg and homemade beabi mayo. For the magician I used two egg yolks, 500 ml of olive oil and two tablespoons of rice wine vinegar. After the yolk had accepted all the oil, I added fresh dill, lemon juice, salt and pepper and a fairly large wasabi paste extract. For those of you who like a little crunch, I recommend the chopped chestnuts and drained. Eat it on bread as dark as pumpernickel or white as a miracle; is the topic of mayonnaise. "Genius!
Kate gives some technical knowledge "I have found the best egg-crossing tool for the egg salad is a mash of potatoes. These square holes make perfectly sized pieces of white egg. More consistent, but stronger than the results you get with a fork. "