Hard boiled egg sandwich recipe using mayonnaise is so delicious and very quick and easy to prepare for breakfast. Course Breakfast. Cuisine American. Keyword boiled egg sandwich, egg salad sandwich, egg sandwich, egg sandwich for breakfast. Prep Time 15 minutes. Cook Time 5 minutes. Total Time 20 minutes. Servings 1 egg salad sandwich. Calories kcal. Author Recipe Garden. Ingredients 2 slices bread 1 hard boiled egg 3 tablespoons mayonnaise 1 teaspoon ground black pepper 1 tablespoon butter to toast the bread slices in butter salt as needed.
US Customary — Metric. Instructions Toast your bread with butter, I used a good quality iron skillet to toast the bread slices.
Take the boiled egg in a bowl and chop the boiled egg into very small pieces. In a bowl mash the eggs with a fork and mix with the mayonnaise and yoghurt. Add black pepper to taste. Nutritional Information Based on a single serving of g. Energy Fat Saturates 3. Sugar 1. Salt 0. Detailed Nutritional Information. Nutrition labels on the front of packaging Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food.
Front of pack nutrition labels provide information on the number of grams of fat, saturated fat, sugars and salt and the amount of energy in kJ and kcal in a serving or portion of a recipe. I hate when people drastically change recipes, but I couldnt find anything on here with all the KEY ingredients for great egg salad. This recipe had a great start.
Turned out great, I ate half of it before it even made it to the fridge for lunch the next day. Rating: 4 stars. My original plan was for an egg salad recipe I had chosen that was a little fussier than this. However, after an earlier experience today with a recipe with a more "complicated flavor," I decided to play it safe and go on the basic side with this recipe instead.
It IS delicious, taking me back to earlier days and a simpler style of cooking. For me that would mean waaaay back in the day : I mean, didn't everyone's mom make egg salad just like this? This is good just as is, but you can doll it up any way you like. For me, that meant adding celery, because for us it just isn't egg salad without it. But in the end, this is an egg salad recipe for what it is - a good, basic, classic, egg salad, and not for all the fussier things it isn't.
Update: left in the frig for a bit, but I wouldn't suggest this because it got very runny. It was best when I first mixed it up. I am going to use the filling for deviled eggs for Father's Day. I chose this one, and my husband said it tasted like his grandmother's egg salad, which is high praise indeed!
Thanks for the post! Good basic recipe which is what I was looking for. I left out the onion on personal preference. I added a tiny bit of pickle juice to give it some oomph, next time I think I'll add more. Took just minutes to chop up all the eggs! Once the time has elapsed, place eggs in ice water until cool. So many wasted opportunities. Cooling them down quickly in cold water, as just about everyone suggests, is a must, however — not only does it stop the eggs overcooking, it also makes them easier to peel.
I will, however, be cooking mine a little softer than truly hard-boiled, to avoid any powderiness of texture and to allow the squidgy centre of the yolk to mingle with the mayonnaise. You end up with an egg salad that has nice big bites of egg white, all bound together in a rich, creamy mash of yolks and mayonnaise.
This, though nice enough, again lacks the requisite creaminess for an egg mayonnaise sandwich. I like the crunch it adds, but the flavour is too harsh — in fact, I prefer the crunch of the radishes that the former remains loyal to in defiance of his taste testers, though as I fear revolt in the British ranks, these are definitely an optional extra. Chowhound, aiming for a cross between an egg salad and a sauce gribiche, stirs chopped parsley, tarragon and chervil into the mix, as well as cornichons and capers.
Continental heresy or not, I prefer the subtler tang of the Dijon mustard used by Stewart and Chowhound, which I think works better with the richness of the mayonnaise.
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