Egg Salad Sandwich

"I have strong opinions about egg salad sandwiches. Usually I take a pass. Like, if I see one on a menu, or at a deli, I choose another sandwich. Egg salad tends to be so gloppy, or too much mayo, soggy bread (yuck), or the trifecta of all three. But it doesn't have to be this way! When I make egg salad sandwiches at home it's heart emojis all around."

"There are some tricks I like to deploy when constructing an egg salad sandwich. The eggs are a soft component, so I like to introduce crunch and structure wherever possible, for contrast. So, in this recipe you have crunch celery and onions. Good quality, extra toasty slices of bread bring more crunch and structure. And I like to add a few sturdy, fresh lettuce leaves between thread and the egg salad to keep the bread from going soft."

"Invest in Good Eggs You want to use really great eggs if you're making egg salad. The ones where the yolks are rich and bright yellow. Eggs from pastured hens. Peeling really fresh eggs can be challenging, so I tend to use good eggs, but the ones that have been in my refrigerator longest are the ones to use here. For easy peeling."

Achieve an exceptional egg salad sandwich by focusing on ratios and contrast. Use well-toasted, garlic-rubbed bread and add chopped celery and onions for crunch and structure. Include a dollop of whole-grain mustard and substitute some yogurt for mayo to avoid excess richness. Place sturdy lettuce leaves between the bread and egg salad to prevent sogginess. Choose high-quality eggs with bright yolks, preferably from pastured hens, and use eggs that have rested in the refrigerator for easier peeling. Properly cooked eggs should have set yet moist centers while avoiding a grey ring around the yolk.

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