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French Cuisine

Egg Salad Sandwich

Prep10 min
Total10 min
Yield2 portions
LevelBeginner
 
 
About This Recipe

A favorite sandwich filling, egg salad is both simple and economical. I recommend that you make it with your homemade mayonnaise if you are going to eat it right away. Otherwise, use commercial mayonnaise, as it is made with pasteurized egg and will stay fresh longer.

Scale This Recipe

Servings

Ingredients

Units
  • 4 medium eggs, — hard boiled
  • 2 teaspoons
  • 1 tablespoon
  • 1 teaspoon , — chopped
  • 0.5 teaspoon
  • 2 tablespoons celery branch, — Brunoise
  • 2 tablespoons red onion, — finely minced
  • Salt and pepper, to taste

Instructions

  1. 1
    and chop the eggs. In a large bowl, combine the eggs, mayonnaise, mustard, dill, capers, paprika, celery, onion, and salt and pepper. Mash well with a fork or wooden spoon.
  2. 2
    Serve on bread as a sandwich or over lettuce as a salad.
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

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Chef's Notes

Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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