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Smashed Egg Salad Sandwiches





Yields
Serves 6



Total Time
35 mins

“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.

Smashed Egg Salad Sandwiches




Thomas J. Story

 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
 6 Manresa Bread's Buttery Biscuits
 
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 792 per sandwichCalories from Fat 476
% Daily Value *
Total Fat 54g84%

Saturated Fat 27g135%
Cholesterol 293mg98%
Sodium 1413mg59%
Total Carbohydrate 65g22%

Dietary Fiber 5.5g22%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.