Lee Baileys Egg Salad Sandwiches Recipes

EGG SALAD SANDWICH

Steps:

• Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
• Drain and rinse eggs under cold water for 1 minute.
• Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
• Roughly chop the eggs.
• In a large bowl, stir together the mayonnaise, mustard, celery, pickle relish, salt and pepper. Add the chopped egg and gently mix until combined.
• Store in an airtight container in the refrigerator for 4-5 days.
• Assemble sandwiches with egg salad and lettuce on croissants, bread or rolls of choice. Serve immediately.

LEE BAILEY'S EGG SALAD SANDWICHES

Steps:

• Put eggs in saucepan, add cold water to cover and bring to a boil. Simmer 12 to 15 minutes, depending on size of eggs. When cooked, drain and immediately run cold water over them to chill well.
• Drain and peel eggs. Put them through sieve or ricer into a mixing bowl. There should be about 1 1/2 cups.
• Add mayonnaise, onion, salt and pepper and blend well.
• Spread equal portions of mixture on four slices toasted bread. Serve.

ELI ZABAR'S EGG SALAD SANDWICH

Steps:

• Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
• Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
• In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.