How to make Egg Salad Sandwich

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread is more nutritious.

Get cold water to cover the eggs entirely and add a bit of salt.

Boil the eggs for about 11 minutes from the time they start simmering until hard-boiled.

Prepare to make homemade mayonnaise by adding the egg yolk, a splash of white wine vinegar, and 1 teaspoon of Dijon mustard into a bowl.

Gradually whisk in 200 milliliters of olive oil until the mayonnaise is emulsified, being careful not to add the oil too quickly to avoid splitting.

Transfer the boiled eggs into icy water to cool them down quickly after boiling.

Place the cooled eggs into a container with a lid and shake to crack the shells for easier peeling.

Chop the peeled eggs into small pieces, or crush them with your hands if preferred.

In a bowl, mix the chopped eggs with the homemade mayonnaise, about half a teaspoon of salt, a quarter teaspoon of freshly ground black pepper, chives, and a few drops of Tabasco sauce.

Add a bit more Dijon mustard and a splash of white wine vinegar to the mixture, then mix everything together.

Refrigerate the egg salad mixture for about 1 to 2 hours to set.

Butter all sides of the slices of bread and toast them until golden brown.

Assemble the sandwich by generously spreading the egg salad mixture onto the toasted bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens