Egg Salad Sandwich
Creamy egg salad with a little crunch and mustard tang, piled on soft bread. A cheap, filling lunch from a handful of eggs.
Egg salad is one of the cheapest, most satisfying lunches you can make. A few eggs, some mayo and mustard, and a bit of crunch turn into a creamy filling in minutes.
The only step that needs care is the eggs themselves. Use the boil-and-rest method for set yolks, then shock them in ice water so they peel cleanly.
Ingredients
- 6 eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 stalk celery, finely diced
- 1 tbsp chives or green onion, chopped
- 4 slices of bread
- Salt and pepper, to taste
Instructions
- Place the eggs in a pot, cover with cold water, and bring to a boil.
- Once boiling, cover the pot, turn off the heat, and let the eggs sit for 11 minutes.
- Drain and transfer the eggs to a bowl of ice water to cool, then peel them.
- Chop the eggs and add them to a bowl with the mayonnaise, mustard, celery, and chives.
- Mix well and season with salt and pepper.
- Pile the egg salad onto two slices of bread, top with the other two, and serve.
Equipment
- Pot
- Mixing bowl
Tips
- The ice bath stops the cooking and makes the eggs much easier to peel.
- Eleven minutes off the heat gives fully set yolks without the gray ring.
- The celery adds the crunch that keeps the salad from feeling heavy.