Egg Salad Sandwich
Chopped hard-boiled eggs, cooked gently and shocked in ice water to keep the yolks bright yellow, mixed with mayonnaise, mustard, and crunchy diced celery, piled on bread - the ice bath is what keeps the yolks from developing a grey-green ring, and the celery is the crunch most bare-bones versions skip.
⏱ 15 min🍽 2 servings
lunchquickvegetarian
Ingredients
- •6 eggs
- •1/3 cup mayonnaise
- •1 tsp mustard
- •1 celery stalk, finely diced
- •1 tbsp chopped fresh chives
- •4 slices bread
- •Salt and pepper to taste
Steps
- 1.Place the eggs in a saucepan, cover with water, and bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
- 2.Transfer the eggs immediately to an ice bath for at least 5 minutes - shocking them in ice water is what keeps the yolks bright yellow instead of developing a grey-green ring.
- 3.Peel and chop the cooled eggs, then mix with mayonnaise, mustard, celery, and chives.
- 4.Season with salt and pepper to taste.
- 5.Spread onto bread slices and top with the remaining bread.