Egg Salad Sandwich
Here is how to make a basic egg salad sandwich Then a list of many variations that can be applied to this simple recipe
Here is how to make a basic egg salad sandwich Then a list of many variations that can be applied to this simple recipe
- Carbohydrate 30.5876597915766 g
- Cholesterol 218.37 mg
- Fat 15.1792744790989 g
- Fiber 3.7030978455979 g
- Protein 11.3876454165928 g
- Saturated Fat 3.20846770832914 g
- Serving Size 1 1 Serving (244g)
- Sodium 479.537437480811 mg
- Sugar 26.8845619459787 g
- Trans Fat 1.56021687499694 g
- Calories 301 calories
Step-by-step
- In a medium bowl, place 6 chopped eggs, 1/2 cup chopped celery, 1 tablespoon minced onion, 1/3 cup mayonnaise, 1 teaspoon honey mustard, paprika, salt, and black pepper, all to taste.
- Gently mix until combined.
- Toast the bread slices that you will be using.
- Place lettuce leaves on top of a slice of the toasted bread.
- Spread with an even layer of egg salad.
- Top with the remaining slice of toasted bread.
- This should make 4 to 6 sandwiches, depending on how thickly you spread them.
Why is the filling sliding out of the bread and turning watery by lunchtime? Excess moisture from vegetables and improperly cooled proteins ruins the texture of cold preparations. Celery and onions release water as they sit in contact with salt, turning a thick binding agent into a thin soup. Dice the celery to uniform three-millimeter pieces and salt them separately ten minutes before mixing to draw out surplus liquid. Pat those vegetables dry with paper towels before incorporation.
Boiling hard eggs requires rapid cooling to stop the cooking process and prevent sulfur rings around the yolks. Submerge cooked eggs in an ice bath for fifteen minutes before peeling them under running water. Use a pastry blender or a wire cooling rack pressed downward to cut the whites evenly rather than a dull knife that smears the yolks into a paste. Combine the mayonnaise gradually until the mixture holds its shape on an inverted spoon without slumping.
Prepared mixtures can be sealed in an airtight container for up to forty-eight hours in the refrigerator. Freezing breaks down the emulsion of the mayonnaise, separating the oil from the egg proteins entirely.
