Egg Salad Sandwich
Lunch
Prep: 15 min
Cook: 20 min
Servings: 8
Tools & Equipment List
Stove, Pot - Medium, Mixing Bowl, Fork, Knifes, Mixing Spoon
INGREDIENTS
12 large eggs
6–8 tablespoons mayonnaise (or Greek yogurt)
2 teaspoons yellow mustard (or Dijon)
Salt & pepper to taste
16 slices sandwich bread (1 loaf)
Optional toppings: Lettuce Tomato, sliced Pickles
Ingredients List
Lettuce
Tomato - Large
Pickles
Bread - Sandwich
Salt & Pepper
Mustard
Eggs - Hard Boiled
Mayonnaise
INSTRUCTIONS
Boiling the Eggs
Place all 12 eggs in a large pot in a single layer, cover with 1 inch of cold water
Bring to a full boil over medium-high heat
Remove from heat, cover and let sit 12 minutes
Transfer immediately to an ice bath for 5–10 minutes
Peel eggs, rinse under cold water to remove any shell fragments
Preparing the Egg Salad
Mash peeled eggs in a large bowl to desired texture
Add 6 tablespoons mayo, stir to combine, add more gradually to taste
Stir in mustard, salt and pepper, taste and adjust seasoning
Keep chilled until ready to serve
Setting Up the Sandwich Bar
Set out bread, egg salad with serving spoon, and toppings in serving bowls
Each person selects bread, spoons egg salad, adds preferred toppings and assembles their own sandwich
Serve: Keep egg salad chilled throughout serving. Assemble sandwiches just before eating for best freshness.