Ingredients Jump to Instructions ↓

  1. 6 large egg s

  2. 1-2 tablespoons mayonnaise Salt and pepper A tiny squeeze of lemon juice

  3. 2 stalks celery , washed and chopped

  4. 1/2 bunch chives , chopped

  5. 2 small handfuls of lettuce

  6. 8 slices of whole grain bread , toasted

Instructions Jump to Ingredients ↑

  1. Place the eggs in a pot and cover with cold water by a ½-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack the egg all over and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don’t overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time. Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed. To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast. ENJOY :) You can get crazy and add a tsp of dijon mustard if you’d like.


Send feedback