Creamy Egg Salad Road Trip Sandwiches
If made the night before the trip (or the morning of), these sandwiches travel beautifully and don't get soggy.
Ingredients
- 10 eggs
- 1/3 cup mayonnaise Recommend Hellmann's/Best Foods but use what you like
- 1 1/2 Tablespoons fresh lemon juice As a shortcut, I use Italia Garden Lemon Juice
- 1 Tablespoon Dijon mustard Maille is great!
- Ground black pepper to taste I use a few big pinches as I really like black pepper.
- Salt to taste If you salted the egg boiling water, wait until you taste the assembled recipe to add more salt.
- 1 celery rib chopped fine
- 2 Tablespoons chopped scallions
Instructions
- Prepare an ice bath for cooling the boiled eggs in a large bowl. Set aside.
- Place eggs in a large saucepan, cover with an inch of water (I like to salt the water at this stage as it seasons the eggs perfectly) and bring to a boil. Remove from heat, cover and let stand 8 minutes.
- Pour off water from the eggs and lightly crack the shells by shaking the pan. Place the eggs in the ice bath and let them cool for five minutes.
- Peel the eggs and halve them. Place the yolks in a bowl. Mash the yolks with mayo, lemon juice, mustard and black pepper. Mix well.
- Chop the egg whites as fine as you like. Fold the chopped egg whites and chopped onion into the yolk mixture, cover and refrigerate for 30 minutes to let flavors develop.
- Taste and add salt and pepper to your liking.
- Place egg salad on four brioche buns or whatever bread is your favorite.
Notes
Great egg salad starts with perfectly cooked eggs. Pull them from the heat two minutes early and immediately transfer them to an ice bath — this stops the cooking process and gives you the creamiest possible yolks.