An excellent egg salad sandwich is one of my favorites. A quick and easy dish to prepare for a light meal, as a weekend brunch accompaniment, or with afternoon tea. Happy cooking!
Specialty equipment:
Fine mesh strainer
Chef notes:
Iceberg lettuce and dill pickles would be fantastic additions to this sandwich!
Yield: serves 2–3
Preparation time: 45 minutes–1 hour
Cook time: 12 minutes
6 large eggs
6 quail eggs
½ cup mayonnaise
1 tbsp lemon juice
2 tsp grainy mustard
½ tsp sweet paprika
2 green onions, chopped
Salt and fresh cracked black pepper to taste
Thick-cut Japanese milk bread
Fill a pot with water and bring it to a boil on high heat.
Add ice water to a large bowl and set aside.
Once the water is boiling, remove the pot from the heat and slowly lower the eggs into the water.
Turn the heat down to medium, place the pot back onto the heat, and simmer for 9 minutes.
Remove the pot from the heat to add the quail eggs then back to simmer for 3 more minutes.
Turn the heat off and remove the eggs from the pot into the ice bath to cool immediately.
Peel all the eggs and set the quail eggs aside.
Press the large eggs through a fine mesh strainer into a mixing bowl.
Add 3 tbsp of mayonnaise, lemon juice, grainy mustard, and paprika, and mix to combine. Season with salt and black pepper to taste.
Spread mayonnaise on either side of two pieces of milk bread.
Sprinkle the green onions on one side and add the egg mixture to the other side.
Add three quail eggs down the center, close the sandwich, and cut it in half.
Serve your egg salad sandwich on its own or with a warm bowl of my Carrot Ginger Soup! Enjoy.
©chefalisonbiebs