EASY EGG SALAD SAMMIES

It's been a while since I last posted a yummy sandwich recipe so I thought today would be a perfect day since I made this for my lunch *big smile*. While growing up my mom used to make me this awesome easy egg salad sandwich each week, and I have to say it never failed to put a huge smile on my face. There is just something about this eggy gooey sandwich on a soft bun that makes me giddy with delight. My mom used to make this sandwich when she worked at a deli years ago; so believe me when I say she is quite the expert when it comes to this sandwich. Place a mound of this egg salad into the bun and place a few crisp lettuce leaves on top and just eat! If you're a big fan of egg sammies like me than I suggest making double of this for the next couple days.

Makes 3-4 sammies

Ingredients:

  • 5 boiled eggs
  • 3 spring onions, chopped
  • 2 tbsp fresh parsley, chopped
  • pinch of cayenne (optional)
  • salt and freshly ground black pepper
  • 1 dill pickle, chopped finely
  • 1 generous dollop of mayonnaise
  • 4 soft kaiser buns or rolls
  • crisp lettuce leaves (2 for each sandwich)

1. Boil 5 eggs for about 20-25 minutes on medium heat, drain the water, then cover the eggs with cold water. Let the eggs sit in the cold water for about 5-7 minutes. Crack the eggs and gently peel the shells off. Place the cooked eggs into a medium sized bowl.

2. Using a fork, mash the eggs until it looks like crumbs. Add in the chopped green onion, parsley, cayenne, a pinch of salt, black pepper, dill pickle and a dollop of mayonnaise. Using a spoon, combine all of the ingredients. Note: You can add more mayo if you wish for a more goopy sandwich but I recommend just using enough to make the egg salad moist. Place a piece of saran wrap over top of the egg salad bowl and place it into the fridge for a good hour before serving. Halve a soft kaiser bun or roll and place a good generous spoonful of the egg salad into the bun, place 2 crisp lettuce leaves on top and close the sandwich. Serve the sammies and eat!

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