Egg Salad & Arugula Sammies
A good egg salad just hits the spot once and a while. My egg salad keeps things fairly simple; eggs, mayo, Dijon, vinegar, crispy veg, and fresh herbs. After chilling in the fridge, I served it up on gorgeous Everything Sourdough, along with peppery arugula and crispy chips on the side.
PREP TIME
15 minutes
COOK TIME
12 minutes
INGREDIENTS
13
Serves: 2 - 3
Ingredients
- 6 whole6 whole6 whole Eggs, Large, Free-Range & Organic, local is best
- 0.5 whole0.5 whole0.5 whole Red Onion, Small, Finely diced
- 1 whole1 whole1 whole Celery, finely diced
- 2 whole2 whole2 whole Green Onion (Scallion), thinly sliced
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Dill, Fresh, chopped
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped
- 5 Tbsp5 Tbsp5 Tbsp Mayonnaise
- 1 tsp1 tsp1 tsp Dijon Mustard
- 1 whole1 whole1 whole White Wine Vinegar, Just a splash
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
- 4 pieces4 pieces4 pieces Sourdough Bread, I used an Everything Sliced Loaf
- 1 whole1 whole1 whole Arugula
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place your eggs in a pot and fill the pot with cold water to cover the eggs by about an inch. Set the pot on to the burner and bring it to a boil. Once boiled, let the eggs cook for 5 minutes. Remove them from the heat and cover for 5 mins. Prepare an ice bath and after the 5 or so minutes, strain the eggs and place them in to the ice bath while you prep everything else.
- In a small mixing bowl, get your mayo, Dijon, and splash of vinegar whisked together.
- Crack & peel your eggs. Once peeled, chop the eggs in to large pieces. I cut them in half lengthwise and then half again, and then 2 times approximately the opposite way. Add your eggs to the mixing bowl along with all of the rest of your ingredients, and start folding everything together until creamy and combined. Season to taste with salt & pepper. Cover the egg salad and refrigerate for a minimum of 30 minutes to let the flavours come together and to stiffen up the salad.
- When you're ready to serve, give it a taste and determine whether it is seasoned to your liking. For service, I had this beautiful everything sourdough bread that was flavourful, super soft, while also being firm and hearty, and the slices were quite large, about 1 and a half times the size of a standard slice. If you're using standard sized multigrain or white bread, you'll likely get 3 sandwiches, but my slices were large which made it so I only got 2.
- I didn't even butter my bread, but you certainly could. I piled egg salad on the bottom slice of sourdough and then topped it off with a couple good handfuls of arugula. Press on your tops, slice, and serve with a side of your fave tater chips.
- Leftover egg salad can be refrigerated for 3 - 4 days.
Notes
- My Everything Sourdough Bread was approximately one and a half times the size of a standard slice of bread. This meant I got two sandwiches. If you're using regular sized bread, you'll get 3 sammies.
- Prep / Cook Time does not include 30 minutes or more of chill time in the fridge.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Entrées Nightshade Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 547 |
| Fat: | 31 g |
| Carbohydrates: | 50 g |
| Protein: | 12 g |
| Cholesterol: | 25 g |
| Sodium: | 908 mg |
| Fiber: | 3 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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