Egg Salad Sandwich Recipe

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Egg Salad Sandwich Recipe
images – https://www.youtube.com/watch?v=Yl9IVYO7_Hg

Egg salad is made from chopped hard-boiled eggs, mayonnaise, mustard, chopped onions, and celery, then seasoned with salt, pepper, and paprika. It is often used as a sandwich filling or as a topping on green salad. Although eggs are generally healthy, a lot of people are concerned about the cholesterol content of the traditional mayo-based egg salad. You can actually make it lighter and healthier by making your own mayonnaise. In this recipe, the perfectly seasoned dill mayonnaise is made with corn oil which is regarded as one of the heart-healthy oils. Arugula, sliced tomatoes, and cucumbers add more nutrients and also make the sandwich more filling:



Ingredients:

• sliced cucumber
• sliced tomatoes
• arugula
• bread
• olive oil

Dill Mayonnaise:
• 3 egg yolks
• 1 tsp white wine vinegar
• ½ tsp Dijon mustard
• ½ tsp fresh lemon juice
• ¾ cup of corn oil
• ⅛ tsp salt
• 2 tsp chopped fresh dill



Egg Salad:
• 7 eggs
• ½ small yellow onion, finely chopped
• 1 tbsp dill mayonnaise
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• 1 tsp salad cream
• ⅛ tsp salt

Instructions:

This recipe takes about 30 minutes to make. The egg salad needs to refrigerate for 1 hour. Serves 4.

Put eggs in a pot and add enough cold water to submerge the eggs.
Boil over high heat.
Once the water boils, remove the pot from the heat.
Cover the pot with a lid for 15 minutes.
To prepare the dill mayonnaise, put egg yolks, white wine vinegar, Dijon mustard, and half of the lemon juice in a food processor.
Blend while slowly pouring corn oil, until thick.
Season with salt and add the remaining lemon juice and chopped dill.
Pulse just enough to mix.
Transfer mayonnaise to a bowl and refrigerate until ready to use.
To prepare the egg salad, drain the eggs and pour cold water.
Peel the eggs and just mash them using your hands.
Add onions and dill mayonnaise, then lightly stir using a spatula.
Add Dijon mustard, smoked paprika, salad cream, and salt then, mix well.
Refrigerate egg salad for 1 hour.
Drizzle some olive oil on bread and toast on a pan over high heat for a few seconds of each side.
To build the sandwich, put arugula on toasted bread, followed by cucumber and tomato slices.
Add a dollop of egg salad, then cover with the other slice of toasted bread.
Serve immediately.

Ideas And Tips:

• Instead of arugula, you can also use lettuce, kale, spinach, Swiss chard or collard greens.


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