Best Egg Salad Sandwich
Culinary Envy
Culinary Envy
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  • 10 mins Cook time 15 mins Total time 25 mins Author: Susan | Culinary Envy Recipe type: Lunch Serves: 4 servings Ingredients ¼ cup mayonnaise ½ teaspoon yellow mustard ½ teaspoon fresh lemon juice 1 teaspoon sweet pickle relish 2 tablespoons finely diced celery 1 tablespoons finely chopped green onions 1 teaspoon minced chives ¼ teaspoon garlic powder ¼ teaspoon onion powder ⅛ teaspoon paprika Salt and pepper to taste 6 cold hard boiled eggs, peeled and chopped (see tips for cooking below) 4 ounces Sweet pea shoots (available at Whole Foods and other grocery stores) 4 pretzel rolls, cut in half Instructions In a medium bowl, combine the mayonnaise, yellow mustard, lemon juice, sweet pickle relish, celery, green onions, chives, garlic powder, onion powder, paprika and a pinch of salt and pepper. Stir until thoroughly combined. Fold in the hard boiled eggs. Taste egg salad and add salt and pepper as needed. Spread the egg mixture on the pretzel rolls and add the sweet pea shoots on top. Enjoy! Notes Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer (it is best if eggs are purchased and refrigerated 7 days before). Add cold water and 1 teaspoon salt to cover the eggs by 1 inch Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs and 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling. Place in the refrigerator for several hours to get cold. When it comes to chopping, you can even use the larger holes on a cheese grater to chop the eggs. 3.5.3251



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