Egg Salad Sandwich

By Yankee Magazine

Apr 15 2015


*I’ve realized that 90% of the challenge here is properly boiling the egg.
You need to boil it so the center sets yet stays moist. You also need to
avoid the green/grey ring thing that surrounds the yolk in many hard boiled
eggs. I use the same technique here that I learned camping with a hardcore
egg enthusiast. It has worked for me flawlessly ever since. The key is to
avoid over cooking, and to dunk the eggs in a bowl of icy water to stop the
cooking after you remove them from the hot water. I always use good quality
eggs – but something to keep in mind, the fresher they are, the harder they
are to peel after boiling.*


Egg Salad Sandwich (the only one I’ll eat)
6 large eggs
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted


Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring
to a gentle boil. Now turn off the heat, cover, and let sit for exactly
seven minutes. Have a big bowl of ice water ready and when the eggs are done
cooking place them in the ice bath for three minutes or so – long enough to
stop the cooking. Crack and peel each egg, place in a medium mixing bowl.
Add the mayonnaise, a couple generous pinches of salt and pepper, now mash
with a fork. Don’t overdo it, you want the egg mixture to have some texture.
If you need to add a bit more mayo to moisten up the mixture a bit, go for
it a bit at a time.

Stir in the celery and chives. Taste, and adjust the seasoning – adding more
salt and pepper if needed.

To assemble each egg salad sandwich: place a bit of lettuce on a piece of
toast, top with the egg salad mixture, and finish by creating a sandwich
with a second piece of toast.

*Make 4 sandwiches.*