What makes a good egg salad sandwich? Everyone has their own answer to this question. For me, it all starts with fresh, perfectly cooked soft-boiled eggs. I add a little crunch for texture, a little acidity to balance out the creaminess of the eggs, and a dollop or two of mayonnaise to bind it all together. I add a sprinkling of fresh herbs and spices to brighten the flavor. All the ingredients are mixed together and put between two pieces of lightly toasted and buttered white bread. The butter prevents the bread from being soggy. I often cut the crusts off the bread as well.
Some people add olives, capers, pickles, dill, chives, and/or whole grain mustard, etc. Personally, I add some tarragon, curry powder, and dry mustard to make my perfect egg salad. I love the taste of tarragon and it goes perfectly with eggs. It’s really very simple and easy to make.
Egg Salad Sandwich
6 large eggs
1 to 2 tablespoons mayonnaise, to taste
A few drops of lemon juice or white wine vinegar
Salt and black pepper, to taste
1 stalk celery, washed and finely chopped
Sweet curry powder, to taste
1-2 teaspoons dry mustard, or to taste
few sprigs of tarragon, to taste, chopped
2 slices white bread, toasted and lightly buttered
a small handful of lettuce
Fill a bowl with ice water and set aside.
Place the eggs in a pot, fill with water to cover eggs by about 1/2-inch, and bring to a gentle boil. Turn off the heat, cover, and let sit for 7 – 10 minutes, depending on your preference for doneness. (I let mine sit for 7 minutes since I prefer softer-boiled egg yolks.) Remove and transfer to the ice bath for about 5 minutes to stop the cooking.
Peel eggs and place in a mixing bowl. Add the mayonnaise, lemon juice or white wine vinegar, and season with salt and pepper. Mash with a fork.Add in the celery, curry powder, dry mustard, and tarragon. Taste and adjust the seasoning, if needed.
To assemble the sandwich, place a handful of lettuce and a scoop of egg salad between two pieces of bread.
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