This Egg Salad Sandwich is packed with flavors, made with simple everyday ingredients and promises to fill your body with so much goodness. Serve it next to a handful of chips and a couple ice-cold beers, and you’re going to have yourself the best moment of your day.
INGREDIENTS
- 8 large cage-free organic eggs
- 1 cup mayonnaise 240 grams
- 1 tbsp dijon mustard 14 grams
- 1 celery stick finely chopped
- 1 small red onion finely chopped
- 1 clove garlic finely grated
- 2 tbsp chopped fresh parsley 8 grams
- 1 tsp lemon juice 5 ml
- sea salt & black pepper
- dash sweet smoked Spanish paprika
- handful chopped fresh chives
- 8 slices multi grain sandwich bread
DIRECTIONS
- Add the eggs into a sauce pan, all in a flat layer, fill with water, just enough to barely cover the eggs, heat with a high heat
- Once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs
- Once the eggs are hard boiled, transfer them into a large bowl with iced water
- After 1 to 2 minutes and the eggs are cool enough to handle, peel them, then transfer them into a cutting board and roughly chop them
- Add the chopped eggs into a large bowl, along with the mayonnaise, dijon mustard, celery, red onion, garlic, parsley, lemon juice and season with sea salt & black pepper, mix together until well mixed
- Ligthly toast the slices of sandwich bread, then evenly spread the egg salad over each bottom toast, top off with a dash of paprika, some chopped fresh chives and another piece of toast, enjoy!
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