One of my favorite sandwiches, this egg salad is full of flavor!
INGREDIENTS
12 eggs, boiled
1/2 cup of mayonnaise
1 teaspoon of mustard
1/4 teaspoon celery seeds
1/4 teaspoon of paprika.
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup green onions, diced
1/4 cup cooked bacon, crumbled
2 tablespoons of chopped shallot, for garnish (optional)
INSTRUCTIONS
IRON EGGS
In a large pot, place the eggs in a layer. Fill it with water until it is half an inch above the eggs.
Bring the pot to a boil, cover, and remove from the heat. Let it stand for 14 minutes. While the eggs are cooking, prepare an ice water bath in a large bowl. Once the eggs are ready, transfer them to the ice water bath with a slotted spoon. Allow to cool for 1 to 2 minutes.
Peel the eggs under water and dry them with a paper towel, then chop them up.
EGG SALAD SANDWICH
Add the chopped eggs to a large mixing bowl. Add the mayonnaise, mustard, celery seeds, paprika, salt, pepper, green onion and bacon.
Add about 1 cup of the egg salad to a croissant or sandwich bread (add lettuce, tomato or any other ingredient you prefer in your sandwich!)
RECIPE NOTES
I think this recipe is perfect for egg salad sandwiches. If you make this recipe to serve as an egg salad, you can add a little more mayonnaise to make it more creamy.