Classic Egg Salad . . . for sandwiches

Another picnic, another sandwich. This time it's egg salad on Loaded Baked Potato Bread

Classic Egg Salad . . . for sandwiches 
6 large hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1/2 to 1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons sweet pickle relish
1/4 cup finely diced celery
3 tablespoons finely sliced red or yellow onions or use scallions
Paprika
  1. Chop hard-cooked eggs into a medium bowl.
     
  2. Add remaining ingredients except for paprika.
  3. Use a silicon spatula to gently fold/blend ingredients to combine. Taste and adjust seasonings as preferred. 
  4. Sprinkle with paprika to garnish.
  5. Serve immediately or refrigerate. Note: If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning if needed. 
Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.

Recipe without photos . . .
Classic Egg Salad . . . for sandwiches 
6 large hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1/2 to 1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons sweet pickle relish
1/4 cup finely diced celery
3 tablespoons finely sliced red or yellow onions or use scallions
Paprika
  1. Chop hard-cooked eggs into a medium bowl, 
  2. Add remaining ingredients except for paprika.
  3. Use a silicon spatula to gently fold/blend ingredients to combine. Taste and adjust seasonings as preferred. 
  4. Sprinkle with paprika to garnish.
  5. Serve immediately or refrigerate. Note: If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning if needed. 
Make Ahead: The eggs can be cooked, peeled, and stored in an airtight container in the refrigerator 3 days ahead. If you keep the eggs in their shell, they can last for up to a week. The egg salad will keep well in a covered container in the fridge for about 3 days.

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