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Ultimate Egg Salad Sandwiches

Source of Recipe


Adapted from a recipe by Greg Atkinson






List of Ingredients



• 4 large eggs
  
• 2 Tbsp homemade mayonnaise (or quality store-bought)
  
• 1-1/2 tsp yellow mustard
  
• 2 Tbsp finely chopped red onion
  
• 2 Tbsp finely chopped sweet red pepper
  
• 2 Tbsp finely chopped celery
  
• 1 Tbsp finely chopped parsley
  
• 1/2 tsp kosher salt
  
• 1/4 tsp freshly ground black pepper
  
• .
  
• -- To Assemble --
  
• 4 slices white bread
  
• 1 cup baby spinach leaves
  
• 2 Tbsp homemade mayonnaise (or quality store-bought)
  






Instructions



1. Put the eggs in a saucepan with enough water to cover them by an inch. Cook over high heat until the water comes to a full rolling boil. Turn off the heat and allow the eggs to stand in the hot water for 10 minutes.
   
   
2. Drain the eggs, give the pan a shake to crack the shells, and cover with cold water. Keep the eggs under cold water until cool, about 3 minutes, then peel them.
   
   
3. While the eggs are cooking and cooling, prepare the dressing: Combine the mayonnaise, mustard, onion, pepper, celery, parsley, salt and pepper.
   
   
4. Push the cooked and cooled eggs through the large holes of a box grater directly over the dressing. Stir to combine.
   
   
5. For each sandwich, spread 1 slice of bread with a tablespoon of mayonnaise, and arrange about 1/2 cup of the spinach on top. Pile about 3/4 cup of the egg salad on the other side of the bread. Put the sides together, cut at an angle and serve, or wrap for a sack lunch.
   
   Makes 2 sandwiches.