Egg Salad Sandwich

A creamy filling where egg yolks bind with mayonnaise, contrasted by the crunch of celery. Tucked between two lightly buttered slices of white bread, it's a hearty and fresh snack.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 727
• Protein: 24 g
• Carbs: 71 g
• Fat: 37 g

Ingredients

• 8 piece Egg ( fresh )
• 6 tbsp Japanese mayo ( room temperature )
• 60 g Apium graveolens ( finely minced )
• 0.5 piece Red onion ( finely diced )
• 2 tsp Mustard
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 8 piece White bread ( slices )
• 40 g Minimum butter sweet ( softened )
• 10 g Chives fresh optional ( chopped )
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground

Instructions

1. Boiling the eggs

   Plunge eggs into boiling water. Cook for 9 minutes so the yolk is set but remains supple. Refresh immediately in ice water to stop the heat.

2. Preparing the filling

   Peel the eggs. Dice them into 5mm cubes. Finely mince the celery and red onion to provide texture. Chop the chives.

3. Binding the salad

   Mix the Japanese mayonnaise, mustard, and a splash of lemon juice. Fold in the eggs and vegetables. The sauce should coat generously without drowning the ingredients.

4. Assembling the sandwiches

   Butter the slices of white bread. Spread the preparation in a thick layer. Close and press lightly. The sandwich should be plump, ready to be sliced cleanly.

Chef's tips

• Do not overcook the eggs: a grayish yolk is dry and loses its creaminess.
• Butter the bread all the way to the edges to create a waterproof barrier and prevent the crumb from getting soggy.

Storage

The egg salad keeps for 24 hours in the fridge in an airtight container. Do not store the assembled sandwich for more than 2 hours.