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Deli Egg Salad Sandwich
Rachel Kim

Deli Egg Salad Sandwich

Egg salad stays yellow and tender when the eggs are chopped by hand and mayonnaise is folded rather than beaten. Dijon, celery and scallion add enough sharpness and crunch for soft bread. Chill the mixture before building so it mounds instead of squeezing out under the first bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 large hard-cooked eggs peeled
  • 1/2 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 celery rib finely chopped
  • 2 scallions thinly sliced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 slices white or wheat sandwich bread
  • 8 lettuce leaves dried

Method
 

  1. Chop the eggs into 1/3-inch pieces and place them in a bowl.
  2. Fold in mayonnaise, Dijon, celery, scallions, salt and pepper without mashing the eggs smooth.
  3. Cover and chill for at least 30 minutes.
  4. Lay dry lettuce over four bread slices and divide the egg salad evenly over it.
  5. Close with remaining bread, cut in half and serve chilled.