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sandwich, egg salad

Source of Recipe

grist


Recipe Introduction

(makes enough for about two to three sandwiches)

List of Ingredients

4 eggs
1 stalk celery, chopped finely
1 tablespoon mayonnaise
juice of half a lemon
3-4 basil leaves, sliced into chiffonades
2 teaspoons capers
sea salt and black pepper to taste



Recipe

Place eggs in a pot and cover with cold water. Bring to a boil, covered. Turn off heat and let sit for 15 minutes, covered (do not lift cover or else heat will escape). Prepare an ice bath. Drain the hot water and transfer eggs to the ice bath. Bang their sides so that each one cracks a little. Let cool at least 5 minutes. Peel shells off (it’s easiest to do this while holding the eggs underwater). Chop eggs into 1/2-inch or so pieces.

In a medium bowl, whisk the lemon juice into the mayonnaise. Add a sprinkle of salt and pepper. Add the celery and capers and stir. Add the eggs last and sprinkle with salt and pepper. Fold mixture gently, just until thoroughly coated and the yolks have broken up just a bit to blend into the mayonnaise mixture. Arrange on toast or bread and top with the basil.