Sumptuous Egg Salad Sandwiches
James Carrier
Notes: The texture of the salad depends on how you mash the eggs: For a fluffier quality, separate the whites and yolks and mash with a fork or whirl separately in a food processor to desired consistency; for a creamier texture, mash or whirl whites and yolks together. As flavor alternatives, substitute 1 teaspoon curry powder and/or 1 tablespoon chopped fresh dill for the tarragon. You can make the egg salad (step 1), Pickled Onion Salad, and Melted Cucumbers up to 1 day ahead; cover separately and chill.
How to Make It
Step 1
1
In a bowl, mix eggs with enough mayonnaise for desired consistency. Stir in mustard, tarragon, and thyme. Add salt and pepper to taste.
Step 2
2
Put salad mix in another bowl; mix with olive oil and vinegar, and salt and pepper to taste.
Step 3
3
Place two slices of bread on each plate. Spread egg salad equally on slices. Top equally with Pickled Onion Salad and Melted Cucumbers. Mound salad mix alongside.
Ingredients
8 hard-cooked large eggs, shelled and mashed (see notes)
About 1/2 cup mayonnaise (regular or reduced fat) or sour cream (or equal portions of each)
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon (see notes)
1/2 teaspoon minced fresh thyme leaves or dried thyme
Salt and pepper
6 cups baby salad mix, rinsed and crisped
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
8 slices dense-textured pumpernickel bread or toasted firm-textured white bread or 4 English muffins, split and toasted