Egg Salad Sandwich
Yield: 4 servings
Total Time: 2h 30m
Not your average egg salad!
Ingredients
- 10 Large Grade A Eggs
- 3 scallions, greens and whites, chopped
- 1 stalk celery, diced
- ¾ cup mayonnaise
- 1 tbsp yellow mustard
- 2 tsp fresh dill, chopped
- ½ tsp Worcestershire sauce
- ½ tsp ponzu sauce
- ½ tsp chili garlic sauce
- ½ tsp apple cider vinegar
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp ground black pepper
For serving
- Rye bread, toasted
- Lettuce leaves
Instructions
Step 1: Gather all of the ingredients.
Step 2: Bring a large stock pot of water to a rolling boil over HIGH heat. Reduce the heat to MEDIUM-HIGH then add the eggs and cook, uncovered, for 10 mins.
Step 3: Transfer the eggs to an ice bath and refrigerate for 1 hr.
Step 4: Peel the eggs.
Step 5: Separate the whites from the yolk, then add the yolks to a bowl.
Step 6: Use a fork to crumble the yolks.
Step 7: Add the mayonnaise, scallions, diced celery, fresh dill, yellow mustard, Worcestershire, ponzu, chili garlic sauce, apple cider vinegar, smoked paprika, salt, and ground black pepper.
Step 8: Stir thoroughly to combine.*
*TIP: A flexible silicone spatula works great for breaking up the yolks.
Step 9: Finely chop the egg whites then add to the bowl.
Step 10: Stir thoroughly to combine then cover the bowl with plastic wrap and refrigerate for 1 hr to let the flavors meld.
This egg salad was no ordinary egg salad, it is amazing with flavor!