Egg Salad Sandwich
Directions
- 1Boil 8 eggs for 6 minutes.
- 2Immediately transfer the eggs to an ice bath.
- 3Peel the eggs.
- 4Chop the eggs.
- 5Mince garlic and finely chop scallions.
- 6In a bowl, combine the chopped eggs, mayonnaise, minced scallions, Dijon mustard, rice wine vinegar, Knorr chicken bouillon, and black pepper.
- 7Mix well to combine.
- 8Lightly toast 4 slices of bread.
- 9Spread egg salad evenly onto the bread.
- 10Assemble the sandwich.
- 11Pack the sandwich in a picnic basket and bring it to the park to enjoy.
Ingredients
- 8 high-quality large eggs
- 6 tablespoons mayonnaise
- 1 tablespoon minced scallion
- 2 teaspoons Dijon mustard
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon Knorr chicken bouillon
- 0 freshly ground black pepper
- 4 slices Japanese-style milk bread or white sandwich bread
Equipment
pottimerbowlwhiskknifecutting boardspatulasandwich bagpicnic basket
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