Sandwich Essentials Ultimate Egg Salad Sandwich Recipes

ULTIMATE EGG SALAD SANDWICH

Steps:

• Hard boil the eggs, according to Perfect Hard Boiled Eggs, Steamed Hard Boiled Eggs or Instant Pot Hard Boiled Eggs.
• When the eggs are cooked and cooled, peel them and chop them roughly.
• Thinly slice the green onions. Chop the fresh dill or basil.
• In a bowl, stir together all ingredients. Taste and adjust seasonings as desired. (Tastes best freshly made. You can also refrigerate for up to 3 to 5 days; after refrigerating taste and add a little salt and/or mustard to refresh the flavors.)
• If desired, toast the bread. Place the egg salad on the bread and top with lettuce, red onion, and any other toppings desired.

SANDWICH ESSENTIALS: LOADED TUNA & EGG SALAD

Steps:

• 1. PREP/PREPARE
• 2. The best egg salad begins with the best hard-boiled eggs. I will not recommend any specific way to hard-boil eggs, simply because I am convinced that there is no single way that will work for everyone. With that said, the finished product should have firm whites with a bright-yellow yolk, and no green ring.
• 3. I make this recipe two ways: with eggs that are firmly cooked, and with eggs where the yolks are a bit runny. For this recipe, we will use firm "hard" boiled eggs.
• 4. Another important ingredient is the tuna, and for me the choice would be albacore. Albacore is a larger fish with a lighter colored flesh, a firmer texture, and a milder flavor than other brands. My absolute favorite brand is: Wild Planet. They are 100% sustainably pole and line caught, and they are not packed in oil or water... just nothing but pure tuna, and a bit of sea salt. http://www.wildplanetfoods.com/our-products/tuna/ I can pick up a can of Albacore tuna from another brand for $2.30 a can. Wild Planet costs around $3.80. If you cannot get Wild Planet tuna, no worries, just get tuna packed in water, not oil.
• 5. Lastly, let us talk about ratio. I tried using more eggs than tuna, and vise/versa. I finally settled on a 50/50 ratio. So, since I am using 5 ounces of tuna, I will use 5 ounces of eggs. Two large eggs come out to almost exactly 5 ounces.
• 6. Gather your Ingredients (mise en place).
• 7. In a large bowl, combine the bacon, walnuts, celery, relish, dill, Dijon, horseradish, Parmesan cheese and mayonnaise.
• 8. Mix together, then add some salt and pepper, to taste.
• 9. Add the chopped eggs and tuna, then gently fold into the sauce.
• 10. Cover and place in the fridge for 1 hour. This will give the ingredients a chance to know one another.
• 11. Toast the bread, and add a light layer of lettuce to two of the bread slices (toasting is optional).
• 12. Add half of the egg/tuna salad to each half.
• 13. Add a few thinly-sliced tomatoes.
• 14. Add some micro-greens.
• 15. Cover with the other bread slices.
• 16. PLATE/PRESENT
• 17. Serve with some chips, fries, or whatever you choose. Enjoy.
• 18. Keep the faith, and keep cooking.

WORLD'S BEST EGG SALAD SANDWICH

Steps:

• In a medium bowl, mash the hard-cooked eggs with a fork or pastry blender. Mix in mayonnaise, honey mustard, and jalapeno. Season with black pepper, garlic powder, and salt.
• Spread egg mixture on four of the bread slices. Layer with baby spinach leaves and tomato slices, and top with remaining slices of bread.

DELICIOUS EGG SALAD FOR SANDWICHES

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

SANDWICH ESSENTIALS: ULTIMATE EGG SALAD SANDWICH

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Add the diced bacon to a sauté pan over medium heat.
• Cook to desired doneness (I like mine browned, but not overly crispy), drain on paper towels, and then reserve (these were perfect).
• Use your best method to hard boil the two eggs.
• There are a lot of ways to hard boil an egg (boil, steam, bake, slow cook). Choose the way that you are most comfortable with, then remove the shells, and reserve.
• Chef's Note: The hard-boiled eggs should be cooked and firm, but not overcooked. So, whites are nice and firm, and the yolks are a nice bright yellow.
• Bring a small pan of water up to a simmer, carefully add the two egg yolks, and poach until they begin to harden, about 2 - 3 minutes.
• Drain and reserve.
• Chef's Note: When you cook the yolks they should be cooked through, and the centers slightly soft. I found that with simmering water, the time was two minutes.
• In a medium-size bowl, mix the mayonnaise, Dijon, paprika, and dill, and then salt and pepper, to taste.
• Chop the two whole eggs, and add them to the bowl; along with the two cooked egg yolks, and the reserved bacon.
• Chef's Tip: You can freeze the leftover egg whites, and use them in another recipe. I use an old ice cube tray.
• Gently fold the mixture together, and do a final tasting for proper seasoning.
• Divide the mixture between two pieces of bread.
• Chef's Note: You can always toast the bread, if you wish
• Chef's Tip: There are a ton of other things that you could add to this egg salad. For example, you could throw in other spices, like cayenne, or cumin. How about some dill relish? The permutations are endless; however, since I went to the trouble of changing the ratio of egg whites to egg yolks, I wanted to keep the flavors as fresh and clean as possible.
• PLATE/PRESENT
• Before slicing and serving, I like to add a thin slice of tomato... but that's up to you. Enjoy.
• Keep the faith, and keep cooking.