Egg Salad Sandwich
- Women`s Corner
- September 22, 2022
If you’ve got a limited number of ingredients in your fridge and you need a healthy lunch idea ASAP, our best egg salad sandwich recipe is here to banish those midday hunger pangs. Loaded with a creamy combo of Greek yogurt and hard boiled eggs, this egg salad recipe stands out with fresh lemon, onion, capers, and dill. Piled on top of pumpernickel bread, it’s a fast and filling pantry recipe you’ll be making on repeat.
How do you make egg salad from scratch?
The key to making great egg salad is to make the dressing first, then fold in the eggs (rather than add dressing ingredients on top of the eggs). This ensures that your dressing is properly mixed and the eggs don’t get too smashed as you stir. Here’s how it’s done:
• Whisk together the yogurt, lemon zest and juice, plus salt and pepper.
• Add hard-boiled eggs and gently mix. Don’t overwork it here, chunkier bits of egg add great texture.
• Fold in the onion, capers, and dill.
• Pile egg salad onto toast and sprinkle with additional dill and cracked pepper. Enjoy!
How long do I boil eggs for egg salad?
To cook eggs for egg salad, gently lower them into boiling water and cook for 10 minutes. Transfer them to ice water to stop cooking. Peel and chop them if you’re using them right away, or refrigerate them in their shells for up to a week.
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What are some substitutes for egg salad ingredients?
• Mayonnaise: The Greek yogurt in this recipe keeps it on the lighter side, but you can absolutely use mayo instead. The result will be a little bit richer, but equally as delicious!
• Red or white wine vinegar: We love the flavor of fresh citrus in this recipe, but you can use red or white wine vinegar instead. Start with 2 teaspoons of vinegar and work up from there if you’d like it a little punchier.
• Diced pickle, cornichons, or green olives: If you don’t love capers, you can leave them out of this recipe and swap them for another briny ingredient like pickles or olives. Pickles will bring a bit more acidity so you might want to reduce the amount of lemon, and olives will add a little more salt.
• Fresh herbs: This recipe calls for dill, but you can substitute (or add!) any other tender herbs like basil, tarragon, parsley, or chives. Dried herbs won’t work here.
How long does egg salad last?
Kept in a food storage container in the refrigerator, egg salad can last three to four days (according to the USDA). As always, if it looks or smells bad, toss it!
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Ingredients:
- 3 tbsp. Greek yogurt
- 1/2 tsp. grated lemon zest plus 1 Tbsp lemon juice
- Kosher salt and pepper
- 4 large hard boiled eggs, peeled and roughly chopped
- 1/4 small red onion, finely chopped
- 1 heaping Tbsp capers, chopped
-1 tbsp. chopped dill
- 4 slices pumpernickel bread, toasted
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Method:In a bowl, whisk together yogurt, lemon zest and juice, ¼ teaspoon each salt and pepper. Add eggs and gently mix to combine. Fold in onion, capers, and dill. Divide among toast and sprinkle with additional dill and cracked pepper.
This recipe is taken from https://www.goodhousekeeping.com/food-recipes/
