Egg Salad Sandwiches

What was once one of my mom’s standard lunches has morphed into an adult favorite. When I was a child and my body ached from after-school sports, my mom would fry an egg and then sandwich it between two slices of white bread slathered with mayo. It was my comfort food. My grown-up versions are these egg salad variations, all of which are made with ingredients that are usually on hand. - Teri

INSTRUCTIONS

Peel and chop the eggs and place in a bowl. Add the pickle, mayonnaise, mustard, chives, vinegar, salt, and pepper and mix well.

Divide the egg salad evenly among 4 toast slices and top with the remaining 4 toast slices. Press gently and then cut each sandwich in half.

VARIATIONS:

CAPER & DILL: Stir 1 tablespoon diced capers and 1 1/2 teaspoons minced fresh dill into the egg mixture.

OLIVE & WHOLE-GRAIN MUSTARD: Replace the Dijon mustard with 1 1/2 tablespoons whole-grain mustard and stir 1 1/2 tablespoons chopped Castelvetrano olives and 1 tablespoon chopped black olives into the egg mixture.

BACON, AVOCADO & RED ONION: Replace the hard-boiled eggs with soft-boiled eggs. Omit the chives and stir 2 1/2 tablespoons crumbled cooked bacon; 1/4 avocado, peeled and diced; and 1 1/2 tablespoons minced red onion into the egg mixture.

FOUR HERB: Reduce the chives to 1 teaspoon. Stir 1 teaspoon each minced fresh thyme, oregano, and sage into the egg mixture.

GREEN ONION & SESAME: Replace the hard-boiled eggs with soft-boiled eggs. Omit the mustard and chives and stir 1 teaspoon toasted sesame oil; 1 teaspoon sesame seeds, toasted; and 1 1/2 green onions, white and green parts, thinly sliced, into the egg mixture.

CURRY: Replace the hard-boiled eggs with soft-boiled eggs. Omit the mustard and chives and stir 2 teaspoons curry powder and 1/2 teaspoon ground cumin into the egg mixture.

JALAPEÑO & CILANTRO: Stir 2 tablespoons diced, seeded jalapeño chile and 1 tablespoon minced fresh cilantro into the egg mixture.

EGG WHITE: Omit all of the egg yolks, add 2 additional hard-boiled egg whites, and replace the black pepper with white pepper.

Reprinted with permission from The Perfect Egg, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Photographs copyright © 2015 by Teri Lyn Fisher

  PRINT VERSION