The Best Egg Salad Sandwich
Ten minutes and four dollars worth of ingredients will bring you one of the world’s greatest sandwiches: egg salad. Originally popularized in Britain in the early 1800s, egg salad has been a diner and Jewish deli fixture in the United States for more than a hundred years, though it had recently fallen out of fashion.
Recipe from Food IQ: 100 Food Questions, Answers, and Recipes to Raise Your Cooking Smarts.
2 sandwiches
- Place your eggs in a small pot and add water to cover by at least 1 inch. Bring the water to a boil over medium-high heat, remove from the heat, cover, and let rest for 10 minutes. (Once cooled, the eggs will keep in their shell in the refrigerator for up to 2 weeks.)
- Peel the eggs, then chop into 1|4-inch pieces. Transfer to a bowl, add the mayonnaise, chives, lemon juice, salt, and pepper, and mix thoroughly.
- Toast the bread, then divide the egg mixture evenly between two toasted slices and close the sandwiches with the remaining two slices. Cut in half and enjoy.
