- Egg steaming method adapted from J. Kenji Lopez Alt’s The Food Lab. I steam my eggs for 10 minutes as opposed to 12, and I find that to be perfect. It may take some trial and error to get the timing right for you. If you like to use your Instant Pot, here is my Instant Pot hard-boiled egg recipe.
- I find 1 large celery stalk yields about a heaping 1/3 cup of diced celery. I use all of it. I like celery. Use more or less to taste.
- Pickle Juice: This is a recent discovery and underutilized ingredient in my kitchen. If you don’t have pickled on hand, you can use vinegar or fresh lemon juice in its place. I would start with a tablespoon of vinegar and, if using lemon, maybe 2 teaspoons to start. As always, add more to taste.
For the egg salad:
- 6 eggs
- 1/4 cup mayonnaise
- 1/3 cup or more diced celery, see notes above
- 6 scallions, thinly sliced, whites and greens, see notes above
- 2 to 3 tablespoons pickle juice, see notes above
- sea salt, such as Maldon, to taste
- fresh cracked black pepper to taste
For the sandwich:
- Place a steamer basket into a large pot. Fill pot with 1 inch of water. Cover and bring to a simmer over high heat. Remove the lid. Carefully place the eggs into the steamer basket. Cover the pot. Steam for 10 minutes. Meanwhile, fill a bowl with ice and cover with water. After the ten minutes. remove the lid, and carefully transfer the eggs to the ice bath.
- Meanwhile: make the dressing. Place the mayonnaise, diced celery, sliced scallions, and 2 tablespoons of pickle juice in a large bowl. Stir to combine.
- Peel the eggs; then roughly chop them. Add them to the bowl of dressing. Season with a big pinch of sea salt and pepper to taste. Use a large spoon to toss the chopped eggs with the dressing. If you like a more finely chopped egg salad, use the back of a fork to crush the eggs to the desired consistency and texture.
- Taste. Add more salt and pepper to taste. Add another tablespoon of pickle juice if you like a sharper dressing. Add a spoonful more mayonnaise if you like it richer. You can store the egg salad in the fridge for 3 to 5 days.
- To make the sandwiches: lay the slices of bread on a board. (If the bread isn’t fresh, consider lightly toasting it.) Spoon half the egg salad onto one slice of bread. Spoon the remaining half onto another. (Note: These are large sandwiches. Use less egg salad for a smaller sandwich.) Top the egg salad with sprouts or lettuce. Top with another slice of bread. Cut each sandwich in half and serve immediately.
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Keywords: egg, salad, sandwich, simple