Egg Salad Sandwich
Egg salad sandwich is a great comfort food. The creaminess of the egg mixed with the tangy and slightly spiciness of the dressing, on top of the slightly strong flavor of the rye bread. Perfection.
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| Photography by Heaven on Hearth |
You will need the following:
¼ cup of mayonnaise
½ teaspoon Dijon mustard
2½ teaspoons of lemon juice
1 teaspoon grated onion
2 tablespoons finely sliced scallions
½ teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon sweet Hungarian paprika
butter or mayonnaise for spreading on the bread (optional)
8 slices dark rye bread
Use an egg slicer to chop the eggs. It’s quite easy. Place the egg in the egg slicer and once sliced, pick the whole egg up and turn the other way around to slice. You will get some nice chunky slices.
In bowl, mix ¼ cup of mayonnaise, ½ teaspoon Dijon mustard, 2½teaspoons of lemon juice, 1 teaspoon grated onion, 2 tablespoons finely sliced scallions, ½ teaspoon salt, 1/8 teaspoon black pepper and 1/8 teaspoon sweet Hungarian paprika. Once well mixed, add the chopped eggs. Combine well. I like to cover the salad for about 30 minutes and let it rest in the fridge before spreading on bread slices, the flavor gets a chance to be absorbed throughout.
Spread a fine layer of butter or mayonnaise on the bread slices and evenly spread the egg salad on top of 4 slices and cover with the remaining 4 slices.
If you wish, you could also toast the bread slices before making the sandwiches.
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| Egg Salad Sandwich |
There you have it. This serves for 4. Voilà. What a perfect summer sandwich.
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