Egg Salad Sammies
Ingredients
- 8 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 1 Tbs. Dijon mustard
- 1 Tbs. chopped fresh tarragon (optional)
- 1 Tbs. chopped fresh chives (optional)
- 2 tsp. chopped fresh dill (optional)
- 1/4 cup thinly sliced celery
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 8 thin slices sourdough bread, toasted if desired
- 8 small butter lettuce leaves
Directions
The egg salad tastes better if it sits for a while before serving so, if possible, make it a few hours ahead of time and refrigerate it. Slice the eggs into a bowl. Then, using 2 table knives, scissor-cut them into smaller pieces. Add the mayonnaise, mustard, tarragon, chives, dill, celery, salt and a few grinds of pepper and mix to combine evenly.To make each sandwich, top a slice of bread with about one-fourth of the egg salad and then with 2 lettuce leaves. Top with a second slice of bread and press down gently. Cut in half to serve. Makes 4 sandwiches.
Get Creative: Here are a few more ways to use up hard-cooked eggs:
To make deviled eggs: Peel 8 hard-cooked eggs, cut in half lengthwise and pop the yolks into a bowl. Cut all the measures for the egg salad in half, substituting cayenne pepper for the pepper, and add to the yolks. Mix together well. Using a teaspoon, stuff the mixture into the egg-white halves. Garnish with chopped fresh chives.
To make potato salad with eggs: Make your favorite oil-and-vinegar potato salad. Pass 2 peeled hard-cooked eggs through a medium-mesh sieve into the salad and mix well. The eggs will add richness to the salad.
To make a mound of Ella's fluffy eggs: Shred whole peeled hard-cooked eggs on the large holes of a box shredder-grater into a mound. Enjoy as is or sprinkle over roasted asparagus and drizzle with vinaigrette.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).
