The Best Egg Salad Sandwich Ever
Ingredients
Scale
- 4 eggs
- 4 T homemade mayo
- 1 t chopped celery
- 2 t chopped sweet pickle
- 1 t chopped capers
- salt and pepper to taste
- 1 large tomato, sliced
- Mayo:
- 1 large egg yolk
- 1/2 t fresh lemon juice
- 1 t white wine vinegar
- 1/2 t salt
- 1/4 t country style dijon mustard (the kind with seeds in it)
- 3/4 C olive oil or grapeseed oil
Instructions
- Hard boil 4 eggs and chop coarsely
- To make the mayo:
- Whisk yolk, mustard, salt, vinegar and lemon juice until blended – about a minute or so
- Slowly add oil a little at a time, whisking constantly until mayo is thick – about 6 or 7 minutes
- Mix chopped eggs with mayo, celery,sweet pickle, capers and parsley
- Serve on toasted bread with salt and pepper and a slice or two of tomato