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Egg Salad Sandwiches

Source of Recipe

From "Williams-Sonoma: Comfort Food"


Recipe Introduction

"For many Americans, one bite of an egg salad sandwich, with a filling that dribbles out between the bread slices, is what transports them back to their childhood. Packed with protein and mixed with a healthy dose of fresh herbs, this already healthful sandwich can be improved with the substitution of whole-wheat bread."

List of Ingredients

â—¦ 8 large eggs
â—¦ ½ cup mayonnaise, plus more for the bread
â—¦ 2 small stalks celery, finely chopped
â—¦ 2 small green onions, white an green parts, finely chopped
â—¦ 1 tablespoon minced fresh flat-leaf parsley
â—¦ 1 teaspoon Dijon mustard
â—¦ Kosher salt and freshly ground pepper
â—¦ 8 slices good-quality white bread
â—¦ 4 leaves butter lettuce


Recipe

To hard-boil the eggs, place them in a saucepan just large enough to hold them. Add cold water to cover by 1 inch and bring just to a boil over high heat. Remove the pan from the heat and cover. Let stand for 15 minutes. Drain the eggs, then transfer to a bowl of ice water and let cool completely.

In a bowl, mix together the ½ cup mayonnaise, the celery, green onions, parsley, and mustard. Peel the eggs and chop finely. Add to the mayonnaise mixture and mix gently. Season with salt and pepper.

Spread four of the bread slices with equal amounts of the egg salad, then top each with a lettuce leaf. Spread mayonnaise on the remaining four bread slices, and place, mayonnaise-side down, on each sandwich. Cut in half and serve.

Makes 4 sandwiches



• Lighten It Up:
Add chopped fresh herbs, such as tarragon, chervil, or chives, to the egg salad. For easy appetizers, spoon the egg salad into Belgian endive leaves, or for a lunchtime salad, mound it onto a bed of lettuce.