Place eggs in a pot and cover with cold water by 1/2 inch of so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking, place them in the ice bath for 3 minutes or so--long enough to stop the cooking. Crack and peel each egg. Place in a medium mixing bowl.
Add the mayonnaise, a couple of generous pinches of salt and pepper, now mash with a fork. Don't overdo it. You want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.
Stir in the celery and chives. Taste, and adjust the seasoning, adding more salt and pepper if needed.
To assemble each egg salad sandwich-
Place a bit of lettuce on a piece of toast, tope with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.
Originally Submitted
12/27/2018
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