How to make Egg Salad Sandwich

 I have a strong opinion about egg salad sandwiches. I usually graduate. That way, if I find one on a menu or in a deli, I choose another sandwich. Egg yolk is three or more mayo, wet bread (yucca) or trifecta.

How to make Egg Salad Sandwich

But it should not be so! When I make a homemade egg salad sandwich, it is a heart emoji. I like to use well-fried garlic bread.

 

How to make Egg Salad Sandwich
How to make Egg Salad Sandwich

The egg mixture I make is not too much of a classic, but devilish in details and proportions. Sliced ​​celery and onion can lead to a crunch, a little mustard, and the right amount of yogurt.

An egg salad trick


I have some tricks to use when making egg salad sandwiches. Eggs are a fragile ingredient, so on the contrary, I wanted to introduce as much distress and structure as possible. So, in this recipe you have celery crunch and onion. Better quality, more delicious bread crumbs have more crunch and texture. I like to add some firm, fresh salad leaves between the yarn and egg salad, so the bread won't be too soft.


Invest in good eggs


If you are making an egg salad you want to use good eggs. The yolks are rich and bright yellow. Eggs by grazing chickens. It is really hard to peel fresh eggs, so I use good eggs, but have been used for the longest time in my fridge. For easy peeling.

Proper egg ripening


It seems to me that the 90% challenge here is to boil eggs properly. You need to steam them to set up centers to stay moist. You should also avoid the dreaded gray ring around the yolk in many hard-boiled eggs.

Every time I use a rigorous technique that works ruthlessly for me. Basically, you should avoid over-cooking. To do this you can extract eggs from boiling water and then transfer them to a bowl of frozen water.

Egg Salad Sandwich Variations


Once you get your sandwich, you can play it with the variations you want. There are some insects here.

- Egg Salad with Freud's Crère: Fry the finely chopped crop cheese and egg salad mixture on top of your snack, sprinkle with roasted garlic and serve on the face. I was influenced by the occasional eating version at Isle Can Rose in San Francisco.

- Curry Egg Salad Sandwich: Its awesome! I think it was a winter version of adding curry powder, sliced ​​apples, roasted beacons and onions.

- Chicken Salad Sandwich: The same general idea can be used for the vegetarian version. Beat two cups of cooked chickpeas in the food processor, continue the recipe and add the required amount of yogurt to combine the ingredients.
Additional thoughts and suggestions from you

Great thoughts from you in the comments. I wanted to highlight something here!

Lyrian said, "Don't be afraid, but my egg salad uses eggs and a common flavor. Yes, that's it.

I love a secret ingredient, Quinn said, "I have minimal ingredients of egg salad, egg, garlic, chopped pickles, mustard, a lentil mayo and salt and pepper. Oh, I also included Old Bay . "

Or ask Sean this variation! “I made a delicious Japanese-flavored egg salad with wasabi mayo at home. In May I used two egg yolk, 500 ml olive oil and two tablespoons of rice vinegar.

After the yolk accepted all the oil I added fresh dill, lemon juice, salt and pepper and a large amount of wasabi paste. For those of you who like a little crunch, I recommend peeling the chopped water and roasting less. Eat bread as dark as bumblebee or white as wonder; About mayonnaise. "Brilliant!

Kate gave some technical information, "I found the best tool for mashed eggs for a grid-style potato masher egg salad. Those square holes whitened their correct shape. Comparing the results you get with the egg Is more consistent, but Sangeer is a thorn. "

Egg Salad Sandwich


Always use good quality eggs - but keep in mind one thing, they are fresh and can be difficult to peel after boiling.

Essential things


    6 large eggs


    2 tablespoons Greek yogurt (or mayo)


    1 tablespoon whole grain mustard


    Salt and chili


    1 stalk of celery, washed and sliced


    1/4 cup chopped yellow onion


    Squeeze a little lemon juice


    2 small handfuls of lettuce


    8 slices of whole grain or sour bread, snack


    2 cloves garlic, peeled

Instruction


    Put eggs in *** and cover with 1/2-inch or more cold water. Bring to a gentle boil. Now turn off the heat, cover and let it sit for eight minutes. Prepare a large bowl of ice water and cook them in an ice bath for three minutes or longer until the eggs hatch - enough to stop cooking. ***** And peel each egg and place it in a medium mixing bowl.


    Add yogurt or mayonnaise, mustard, salt and pepper, celery, onion and lemon juice. Mash with a fork. Do not overdo it completely, the egg mixture should have a slight texture. If you need to add a little more yogurt to make the mixture slightly moist, move a little each time. Taste and adjust the spice - add salt and pepper as needed.

    To combine each egg salad sandwich: rub garlic toasts, add a little lettuce to the toast, top with the egg salad mixture and finish making the sandwich with another slice. Repeat with the remaining pieces.

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