Best-Ever Egg Salad Sandwich

Name: Best-Ever Egg Salad Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 6 large eggs; ¼ cup mayonnaise; 1 to 2 tablespoon shallots; 2 tablespoon flat-leaf parsley; Kosher salt and freshly ground black pepper; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; ½ teaspoon smoked paprika; 8 lices whole wheat; 1 small bunch of baby arugula; sliced tomato

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 people
Calories
398 kcal
Course
Lunch

Best-Ever Egg Salad Sandwich

Kaitlin Leblanc

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This Best-Ever Egg Salad Sandwich is just that...the best ever! We love the flavors here. Much better than your average ho-hum egg salad. Make your own homemade mayonnaise to make it even better!

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Ingredients

Servings

6 large eggs
¼ cup mayonnaise homemade or good-quality store-bought
1 to 2 tablespoon shallots finely chopped
2 tablespoon flat-leaf parsley finely chopped
Kosher salt and freshly ground black pepper a couple pinches each
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard or more, to taste
½ teaspoon smoked paprika Optional
8 lices whole wheat or multi-grain sandwich bread, toasted - or not
1 small bunch of baby arugula
sliced tomato optional...in Summertime...yes!

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Instructions

To cook the eggs perfectly, put them in a pot so they'll fit in a single layer and cover them by 2 - 3 inches of cool water.
Turn on medium-high heat and bring to a strong simmer (this will take at least 15 minutes).
At this point, set a timer and cook the eggs for exactly 5 minutes, this will keep the yolks just slightly soft.
Immediately use a slotted spoon to transfer the eggs, one at a time, to a bowl of ice water.
Once cool enough to handle, gently tap each egg in several places with the back of a spoon to start a crack in the shell. Carefully remove the shell.
Gently rinse them under cool water. Transfer to a dry bowl or kitchen towel. Coarsely chop the eggs with a sharp knife. Place in serving bowl.
Whisk together the mayo, shallots, parsley, salt, pepper, lemon juice, mustard and paprika (if using) in a medium bowl.
Gently fold the dressing into the chopped eggs.
Meanwhile, toast the bread, if desired.
Add a layer of arugula on two slices of bread. Spread the egg salad over the arugula and top with remaining bread slices. Cut across the diagonal and serve at once.