Perfect Egg Salad Sandwich

12 mins
Serves 1
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Directions

  1. 1Place two eggs into a pot.
  2. 2Place two eggs into a pot.
  3. 3Place two eggs into a pot.
  4. 4Fill the pot with cold water just until the eggs are covered.
  5. 5Fill the pot with cold water just until the eggs are covered.
  6. 6Fill the pot with cold water just until the eggs are covered.
  7. 7Heat the eggs on the stove on high heat until it comes to a rolling boil.
  8. 8Heat the eggs on the stove on high heat until it comes to a rolling boil.
  9. 9Heat the eggs on the stove on high heat until it comes to a rolling boil.
  10. 10Cut the heat, cover the pot, and let it sit on the burner for 12 minutes.
  11. 11Cut the heat, cover the pot, and let it sit on the burner for 12 minutes.
  12. 12Cut the heat, cover the pot, and let it sit on the burner for 12 minutes.
  13. 13Strain all of the hot water out of the pot.
  14. 14Strain all of the hot water out of the pot.
  15. 15Strain all of the hot water out of the pot.
  16. 16Run cold water onto the eggs for a few minutes until they are cool to the touch.
  17. 17Run cold water onto the eggs for a few minutes until they are cool to the touch.
  18. 18Run cold water onto the eggs for a few minutes until they are cool to the touch.
  19. 19Peel the hard-boiled eggs, starting by hitting the bottom until it cracks.
  20. 20Peel the hard-boiled eggs, starting by hitting the bottom until it cracks.
  21. 21Peel the hard-boiled eggs, starting by hitting the bottom until it cracks.
  22. 22Place the peeled eggs into a bowl.
  23. 23Place the peeled eggs into a bowl.
  24. 24Place the peeled eggs into a bowl.
  25. 25Break up the eggs with a fork until they are finely minced.
  26. 26Break up the eggs with a fork until they are finely minced.
  27. 27Break up the eggs with a fork until they are finely minced.
  28. 28Add one spoonful of sweet relish to the eggs.
  29. 29Add one spoonful of sweet relish to the eggs.
  30. 30Add one spoonful of sweet relish to the eggs.
  31. 31Add a tiny squeeze of Dijon mustard to the eggs.
  32. 32Add a tiny squeeze of Dijon mustard to the eggs.
  33. 33Add a tiny squeeze of Dijon mustard to the eggs.
  34. 34Add a "scary amount" of mayonnaise to the eggs.
  35. 35Add a "scary amount" of mayonnaise to the eggs.
  36. 36Add a "scary amount" of mayonnaise to the eggs.
  37. 37Add a regular pinch of salt to the eggs.
  38. 38Add a regular pinch of salt to the eggs.
  39. 39Add a regular pinch of salt to the eggs.
  40. 40Mix all the ingredients together with a fork until well combined and wet.
  41. 41Mix all the ingredients together with a fork until well combined and wet.
  42. 42Mix all the ingredients together with a fork until well combined and wet.
  43. 43Spread a thin layer of mayonnaise onto two slices of white bread.
  44. 44Spread a thin layer of mayonnaise onto two slices of white bread.
  45. 45Spread a thin layer of mayonnaise onto two slices of white bread.
  46. 46Top one slice of bread with the egg salad mixture.
  47. 47Top one slice of bread with the egg salad mixture.
  48. 48Top one slice of bread with the egg salad mixture.
  49. 49Place the other slice of bread on top to complete the sandwich.
  50. 50Place the other slice of bread on top to complete the sandwich.
  51. 51Place the other slice of bread on top to complete the sandwich.
  52. 52Cut the sandwich in half diagonally.
  53. 53Cut the sandwich in half diagonally.
  54. 54Cut the sandwich in half diagonally.

Ingredients

  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 spoonful sweet relish
  • 1 spoonful sweet relish
  • 1 spoonful sweet relish
  • 1 tiny squeeze Dijon mustard
  • 1 tiny squeeze Dijon mustard
  • 1 tiny squeeze Dijon mustard
  • 1 scary amount mayonnaise
  • 1 scary amount mayonnaise
  • 1 scary amount mayonnaise
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 slices white bread
  • 2 slices white bread
  • 2 slices white bread

Equipment

potstovetimersinkforkbowlknifeplate

Tips

  • Fill the pot with cold water just until the eggs are covered.
  • Let cold water run onto the boiled eggs or let them sit in cold water with ice to cool them down.
  • Start peeling the hard-boiled egg by hitting the bottom until it cracks.
  • Don't add too much mustard, as it can ruin the taste.
  • Add a thin layer of mayonnaise to the bread to prevent dryness.
  • Open-face egg salad on toasted sourdough is also a good option.
  • Use any egg that falls out of the sandwich as a chip dip.
Perfect Egg Salad Sandwich | Clip Recipe