The Eggcellent Sandwich
Hard-boiled eggs can be tricky to chop because they keep rolling around on the cutting board. That's why I shred mine for these egg salad sandwiches that take me straight back to childhood. —Lindsay Ames, The Great American Sandwich Show
Ingredients
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 6 hard-boiled large eggs, shredded
- 2 celery ribs, finely chopped
- 2 green onions, sliced
- 4 slices brioche sandwich bread, crust removed
- Minced chives, for garnish
Directions
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1In a large bowl, combine mayonnaise, Dijon, salt and pepper. Stir in eggs, celery and green onions. Spread over two bread slices; top with remaining slices. Garnish by dipping sandwich edges in fresh chives.
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