Egg Salad Sandwich
Solid Basics
A friend asked me how to make tuna fish sandwiches the other day, and I was taken aback. Then another friend asked how to make deviled eggs, as she wanted to serve them for a backyard gathering. It got me wondering just how many people want to know the basics—a few trusted recipes worthy of repeating time and again. With this in mind, I’m sharing a few of my standards. Click for Deviled Eggs, Grilled Cheese, and Tuna Salad Sandwich.
How to boil an egg you intend to peel
If you plan on peeling your boiled eggs, there is a surefire way to end up with shells that slip right off. I learned this trick from reading The Food Lab, the brilliant book by J. Kenji López-Alt. Simply bring a pot of water, deep enough for the eggs to be submerged, to a boil. Carefully put the eggs into the water with the help of a spoon. Wait 30 seconds then add eight to 10 cubes of ice. When the water returns to a boil (which takes a few minutes) set your timer for 11 minutes. When done, set the pot under cold running water. Tap an egg to break up the shell, and there you have it, shells that peel right off.
Egg Salad Sandwich
There are times when nothing hits the spot quite like an egg salad sandwich. White or wheat bread works equally well, and like deviled eggs, this basic recipe lends itself to a wide variety of seasonings from dill to curry powder. Start basic and then go in whichever direction suits your mood. Feel free to add tomato slices, crisp lettuce leaves, even pickles.
With the crust removed and sliced lengthwise into 3 pieces, egg salad makes wonderful tea sandwiches. To get extra fancy, dip the edges in finely minced parsley.
Sandwiches
Makes 2 generous sandwiches
5 eggs
1 tablespoon finely minced parsley
1 tablespoon finely minced red onion
1/8 teaspoon each of salt and pepper
1/4 small lemon, juiced
1 teaspoon Dijon mustard
5 tablespoons mayonnaise, divided
4 slices of wheat or white bread
Directions
Boil and peel eggs per master instructions. Cool before chopping. I cut the eggs into four pieces, roll them to the next side and cut again into four pieces, then chop crosswise. Once cut, I use my knife to chop anything that looks too big.
Place chopped eggs, 3 tablespoons of the mayonnaise, and all other ingredients in a small bowl. Use a fork to combine, mashing up the yolk by pressing the fork into the side of the bowl. You want a creamy consistency while retaining pieces of egg white and some yolk. Taste and adjust seasoning, using more mayo or lemon juice to suit your taste.
Spread 1/2 tablespoon mayonnaise on each slice of bread. Divide filling between two slices and top with the remaining slices, mayonnaise facing down. If you are adding tomatoes, lettuce, or pickles, do so now. Cut in half and serve.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
