Egg Salad Sandwich
Most recipes use mayonnaise, this one uses a combination of mayonnaise and Miracle Whip that give the salad a sweeter flavor with greater depth. Mixed with celery, chives and scallions and put on a grilled brioche bun makes for that perfect sandwich or you can always put a scoop on your favorite green salad.
Equipment
- egg slicer optional
Ingredients
- 6 eggs
- ¼ cup mayonnaise
- ⅛ cup Miracle Whip
- ½ cup celery - diced
- 2 tablespoon scallions - minced
- 2 tablespoon chives - minced
- 1 teaspoon yellow mustard
- 2 teaspoon Mrs. Dashes Original - instead of salt. There is plenty of salt in the mayo.
- ¼ teaspoon freshly ground pepper
- 1 teaspoon vinegar - for boiling the eggs
- ½ teaspoon salt - for boiling the eggs
- 4 brioche buns - Not only does this bun have a great flavor but it is also soft enough so that the creamy egg salad doesn't squirt out when you bite into it.
- 2 tablespoon unsalted butter - for toasting
THE SANDWICH
- 4 leaves lettuce
- 4 slices tomato - heirlooms have the richest flavor
Instructions
HARD BOILING THE EGGS
- Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water. Add a teaspoon of vinegar to the water to help keep egg whites from running out if an egg does crack while cooking, and a ½ teaspoon of salt to help prevent cracking as well as making the eggs easier to peel.
- Heat the pot on high heat and bring the water to a full rolling boil. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 12 minutes.
- Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. Add ice and let sit for 30 minutes to make them easier to peel.
EGG SALAD
- Peel the eggs and chop them up. I initially use an egg slicer, slicing them in one direction then rotating them 45° and cross slicing them. Then a light chop with a knife gets them to nice size pieces. Add to a medium size mixing bowl.
- Add the celery, scallions, chives, mustard, the mayonnaise and Miracle Whip and lightly mix.
- Add the mustard, Mrs. Dashes, pepper and paprika and give it another light mix. Don't over mix.
THE SANDWICH
- Generously butter the tops and bottoms of the four brioche buns and toast them, buttered sides down, in a hot skillet or on a griddle. Check frequently so they do not burn.
- Lay a leaf of lettuce and a slice of tomato on the toasted bottom of the bun, cover with ⅓ cup of egg salad, cover that with the top of the bun and enjoy!
Notes
Did you know? Older eggs are easier to peel than fresh eggs. If you are planning to make hard boiled eggs for Easter and want to make sure that the eggs are easy to peel, buy your eggs at least a week ahead of time (two weeks even better, they'll keep).