Egg Salad Sandwichs can come in many ways. Most people will think of the soggy, nasty egg salad sandwiches they see in convenience stores, when they are filling up the gas tank.
The Egg Salad Sandwich I make has vibrant yellow yolks, flecks of herbs, and crunchy celery. Mayo? Just enough to get the right texture, and crisp green lettuce peeking out. The best part? Not a soggy piece of bread in sight.
Go check out how to properly cook hard boiled eggs HERE, then proceed.
6 large eggs (Free range are best.)
1-2 tablespoons mayonnaise (Use real mayo please.)
Salt and pepper
1/2 teaspoon lemon juice
2 stalks celery, washed and chopped fine (I sometimes use pickle relish instead.)
chives or onion to taste, chopped fine
2 small handfuls of baby lettuce
8 slices whole grain bread, toasted (Your preference, I like Rye.)
Crack and peel each egg, then place in medium size mixing bowl. Add mayonnaise, a few generous pinches of salt and pepper, and now mash with a fork. Don’t go overboard, you want the egg to have some texture. If you need to add a bit more mayo to moisten up the mixture a little, go for it… a little at a time.
Stir in celery and chives. Taste, and adjust the seasonings – adding more salt and pepper if desired.
Place a little lettuce on top of a piece of toast, top with egg salad mixture, and finish by creating a sandwich with second slice of toast.
Make 4 sandwiches.