Egg Salad Sandwich

  Posted on February 27, 2012  by Leslie Blythe  4 comments

Let’s face it, there is nothing liked a really good egg salad sandwich.  It’s the only sandwich, that I don’t mind having on white bread.  Sometimes the simplest things are what hit the spot.

Egg Salad Sandwich

Serves 4

12 extra-large eggs
1/3 cup good mayonnaise
2 tsp whole-grain mustard
1 Tbs minced fresh dill, plus sprigs for garnish
1 tsp kosher salt
1/2 tsp freshly ground black pepper
8 slices of bread of your choice

Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water.

To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.

Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.

Spread on the egg salad on the bread. Serve at room temperature.