Egg Salad Sandwiches episode 392

mayonnaise

🥗Healthier: Greek yogurt

Greek yogurt reduces calories while maintaining creaminess

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds flavor complexity while yellow mustard is more common

celery

💰Cheaper: cucumber

Cucumber provides crunch at a lower cost

green onion

💰Cheaper: chives

Chives offer a similar flavor profile with a lower price

Cover the eggs with water in a pot.

Bring the water to a boil.

Once boiling, cover the pot and let the eggs sit for ten minutes.

Transfer the eggs to cold water for about a minute before cracking and peeling them.

Smash the eggs with a fork on a flat surface until chunky.

In a bowl, combine smashed eggs with plain Mayo, white vinegar, grain mustard, Dijon mustard, hot sauce, fresh parsley, dill, salt, pepper, and a splash of pickle juice.

Mix all the ingredients well.

Refrigerate the egg salad for about 1 hour if you prefer it cold, or serve it warm immediately.

Prepare sandwiches using warm onion buns, sliced bread, store-bought potato slider rolls, or lettuce wraps.

Optionally sprinkle paprika on top for color.

Add crispy bacon and cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens