Egg Salad Sandwich
Ingredients
- 8 pcEgg (fresh)
- 6 tbspJapanese mayo (room temperature)
- 60 gApium graveolens (finely minced)
- 0.5 pcRed onion (finely diced)
- 2 tspMustard
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 8 pcWhite bread (slices)
- 40 gUnsalted butter (softened)
- 10 gChives fresh (chopped)
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
Method
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.
- 1
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
Peel the eggs. Dice them into 5mm cubes. Finely mince the celery and red onion to provide texture. Chop the chives.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
