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Egg Salad Sandwiches

Source of Recipe

From "Magnolia Table" by Joanna Gaines


Recipe Introduction

"When Chip was a kid his mom used to pack egg salad sandwiches in his lunch box. He liked them so much that he didn't even care when the other kids made fun of the smell. When we were first married I probably made egg salad every week because it was easy and inexpensive, and because Chip loved it. Even though we were broke, when I served egg salad on toasted wheat bread garnished with fresh cracked pepper and dill, it looked sort of fancy and made Chip so happy that I felt like the richest girl in the world. Now thanks to our chickens, I always have plenty of eggs available for this classic salad that is great for lunch and never goes out of style."

List of Ingredients

â—¦ 8 large eggs
â—¦ 1 tablespoon distilled white vinegar
â—¦ Kosher salt
â—¦ ¼ cup mayonnaise, preferably Hellmann's
â—¦ ¼ cup chopped dill pickle
â—¦ 1 tablespoon grated onion
â—¦ 1 tablespoon yellow mustard
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 8 slices soft wheat bread
â—¦ 4 leaves butter lettuce
â—¦ 2 vine-ripened tomatoes, cut into ¼-inch-thick slices


Recipe

Place the eggs in a single layer in a medium saucepan and cover with water by 2 inches. Add the vinegar and a pinch of salt. Bring the water to a boil, cover the pan and turn off the heat. Let stand for 10 minutes. Meanwhile, set up a large bowl of ice water. Drain the eggs and immediately transfer them to the ice water. Let stand until completely cool.

In a medium bowl, whisk together the mayonnaise, pickle, onion, mustard, 1 ½ teaspoons salt, and the pepper. Peel and chop the eggs and then add them to the bowl. Stir gently until well blended. Cover and chill in the refrigerator for at least 2 hours and up to 2 days.

Make sandwiches using the bread, butter lettuce leaves, and tomato slices. Serve.

Makes 4 sandwiches