Egg Salad Sandwich

Submitted by AmyZoe

"I love egg salad. It's great when you don't have a lot of ingredients on hand. You can scale this down and just use mustard, mayo, salt, and pepper if you prefer. To prepare more quickly, I boil the eggs the night before. It's a quick 5 or 10 minute lunch with a little advance preparation. I like this with a nice sourdough bread, but you decide. I like to eat this open-faced. Recipe courtesy of The Complete Idiot's Guide to Comfort Food."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 2

ingredients

• 4 eggs
• 59.14 ml mayonnaise
• 14.79 ml Dijon mustard
• 1 stalk celery, chopped
• 2 radishes, minced
• 1 scallion, chopped
• 14.79 ml capers
• salt
• pepper
• 4 slice sandwich bread

directions

1. Place eggs in small saucepan and cover with water.
2. Bring to a boil over high heat for 5 minutes.
3. Turn off heat and let eggs since in hot water for 20 minutes.
4. Transfer to a bowl of ice water and chill for 10 minutes.
5. Peel the cooled eggs, chop them (an egg slicer makes this easier), and place in a large bowl.
6. Add the mayonnaise, mustard, celery, radishes, scallion, and capers.
7. Stir well to combine, then season with salt and pepper.
8. Divide egg salad evenly between 2 slices of bread.
9. Top each with a second slice of bread, cut on the diagonal, and serve.

Reviews

[Chef Dudo]

Very good. The capers are a nice addition. Left out the radishes and used a small red onion instead of the scallions since that was what I had. It certainly fixed our lunch!<br/>Thanks for posting.

 

[Sharon123]

Delicicous! I left out the radish because I didn't have, loved the capers in this! Served on a whole wheat bun with romaine lettuce. Thanks!