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Author Notes: What makes a good egg salad sandwich? Everyone has their own answer to this question. For me, it all starts with fresh, perfectly cooked soft-boiled eggs. I add a little crunch for texture, a little acidity to balance out the creaminess of the eggs, and a dollop or two of mayonnaise to bind it all together. I add some tarragon, curry powder, and dry mustard to make my perfect egg salad. I love the taste of tarragon and it goes perfectly with eggs. It's really very simple and easy to make.
Adapted slightly from 101 Cookbooks.
- 6 large eggs
- 1 to 2 tablespoons mayonnaise
- a few drops of lemon juice or white wine vinegar
- 1 stalk clelery, washed and finely chopped
- sweet curry powder, to taste
- 1 to 2 1 to 2 teaspoons dry mustard, or to taste
- a few sprigs of tarragon, to taste, chopped
- 2 slices white bread, toasted and lightly buttered
- handful of lettuce
- salt and pepper, to taste
- Prepare an ice bath by filling a bowl with ice water and set aside.
- Place the eggs in a pot, fill with water to cover eggs by about 1/2-inch, and bring to a gentle boil. Turn off the heat, cover, and let sit for 7 – 10 minutes, depending on your preference for doneness. (I let mine sit for 7 minutes since I prefer softer-boiled egg yolks.) Remove and transfer to the ice bath for about 5 minutes to stop the cooking.
- Peel eggs and place in a mixing bowl. Add the mayonnaise, lemon juice or white wine vinegar, and season with salt and pepper. Mash with a fork.Add in the celery, curry powder, dry mustard, and tarragon. Taste and adjust the seasoning, if needed.
- To assemble the sandwich, place a handful of lettuce and a scoop of egg salad between two pieces of bread.
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad
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