Smashed Egg Salad Sandwiches
Thomas J. Story
“My mom’s concept of egg salad is to incorporate as much herbs as possible,” says Avery Ruzicka of Manresa Bread in Los Gatos and Los Altos, California, about her family’s bright, fresh recipe. For hard-cooked eggs with tender whites and moist yolks, she brings them to a boil in a pan covered with 1 inch water, lets them stand off the heat 7 minutes, then sets them in a bowl of ice water.
How to Make It
Step 1
1
Make egg salad: In a bowl, combine parsley, chives, shallot, mayonnaise, mustard, pepper, lemon zest, and lemon juice. Add eggs and smash ingredients together using a fork. Season to taste with kosher salt.
Step 2
2
Make arugula salad: In a medium bowl, whisk olive oil, lemon juice, and salt. Toss with arugula.
Step 3
3
Make sandwiches: Split biscuits in half, smear tops with jam, and fill with egg salad and arugula.
Ingredients
1/2 cup minced flat-leaf parsley
1/2 cup sliced chives
2 tablespoons minced shallot
1/4 cup mayonnaise
1 1/2 teaspoon Dijon mustard
3/4 teaspoon freshly ground pepper
Zest of 1/2 lemon
1 teaspoon lemon juice
6 large hard-cooked eggs, shelled and quartered
About 1/2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
About 1/8 teaspoon flaked sea salt, such as Maldon
3 cups baby arugula
Directions
Step 1
1
Make egg salad: In a bowl, combine parsley, chives, shallot, mayonnaise, mustard, pepper, lemon zest, and lemon juice. Add eggs and smash ingredients together using a fork. Season to taste with kosher salt.
Step 2
2
Make arugula salad: In a medium bowl, whisk olive oil, lemon juice, and salt. Toss with arugula.
Step 3
3
Make sandwiches: Split biscuits in half, smear tops with jam, and fill with egg salad and arugula.
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