Egg Salad Sandwich

Name: Egg Salad Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 6 pieces Egg (6 eggs); ¼ cup Mayonnaise (1/4 cup mayonnaise); ⅓ cup Celery (1/3 cup or more diced celery, see notes above); 6 pieces Scallion (6 scallions, thinly sliced, whites and greens, see notes above); 2 tbsp Pickle Juice (2 to 3 tablespoons pickle juice, see notes above — up to 3); 0 pieces Sea Salt (sea salt, such as Maldon, to taste); 0 pieces Black Pepper (fresh cracked black pepper to taste); 4 slices Sliced Bread (4 slices of bread, such as peasant bread, simple sourdough, gluten-free peasant bread); 1 pinch Bean Sprouts (a few handfuls of sprouts or tender lettuce such as Boston or Bibb or mesclun)

Egg Salad Sandwich - Sandwich (American)

25 minAmerican

Servings2

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Vegetarian
Dairy Free
Pescatarian
Halal

Steps

1Place a steamer basket into a large pot. Fill pot with 1 inch of water. Cover and bring to a simmer over high heat. Remove the lid. Carefully place the eggs into the steamer basket. Cover the pot. Steam for 10 minutes. Meanwhile, fill a bowl with ice and cover with water. After the ten minutes. remove the lid, and carefully transfer the eggs to the ice bath.
2Meanwhile: make the dressing. Place the mayonnaise, diced celery, sliced scallions, and 2 tablespoons of pickle juice in a large bowl. Stir to combine.
3Peel the eggs; then roughly chop them. Add them to the bowl of dressing. Season with a big pinch of sea salt and pepper to taste. Use a large spoon to toss the chopped eggs with the dressing. If you like a more finely chopped egg salad, use the back of a fork to crush the eggs to the desired consistency and texture.
4Taste. Add more salt and pepper to taste. Add another tablespoon of pickle juice if you like a sharper dressing. Add a spoonful more mayonnaise if you like it richer. You can store the egg salad in the fridge for 3 to 5 days.
5To make the sandwiches: lay the slices of bread on a board. (If the bread isn’t fresh, consider lightly toasting it.) Spoon half the egg salad onto one slice of bread. Spoon the remaining half onto another. (Note: These are large sandwiches. Use less egg salad for a smaller sandwich.) Top the egg salad with sprouts or lettuce. Top with another slice of bread. Cut each sandwich in half and serve immediately.