French Style Egg Salad Sandwich
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- 1 hard-boiled egg (large), peeled and chopped
- 1-2 Tbsp
- mayonnaise (to taste)
- 2 Tbsp
- chopped celery
- 1 Tbsp
- chopped green onion
- curry powder (to taste)
- salt and pepper (to taste)
- 1 leaf of lettuce
- 2 slices dark rye bread, toasted
1To make hard bubbled eggs, put a couple eggs in a pan, spread with no less than an inch of water, ideal 2 inches.
2Include a half teaspoon of vinegar and some salt to the water (if the shells split while heating up, the vinegar will help keep the egg in the shell).
3Spread the container and heat the water to the point of boiling.
4When the water starts to bubble, expel the container from warmth and let it sit, secured, for 12 minutes.
5Channel the water from the container, add icy water to cool the eggs, let sit two or three minutes longer.
6Concoction the cleaved egg a bit with a fork. Combine the cleaved hard-bubbled egg, mayonnaise, celery and onion.
7Sprinkle with salt and pepper and curry powder to taste. Blend with a spoon. Toast your bread cuts.
8Put a layer of lettuce on one cut of toasted bread, spread the egg blend on top of the lettuce, put another cut of toasted bread on top.