A classic egg salad recipe, Magnolia Egg Salad Sandwich is served open-faced or topped with a second slice of bread, or in a lettuce wrap!
Ingredients
8large eggs – hard or soft boiled, peeled, cooled
1Tbsp.distilled white vinegar
¼cupmayonnaise, I use Best Foods or Hellman's
¼cupchopped dill pickle
1Tbsp.grated onion
1Tbsp.yellow mustard
1tsp.lemon zest
1tsp.freshly ground black pepper
1tsp.kosher salt
8slicesof wheat bread, we buy Dave's Killer Bread
4-8leavesbutter lettuce
2vine-ripened tomatoes, cut into 1/4-inch thick slices
Instructions
Bring a medium saucepan of water to a boil. Gently place the eggs, one by one with a spoon, to the bottom of the pan. Bring back to a boil and set the timer for 10 minutes.
Boil the eggs for 10 minutes; pour out the water and replace with cold water. Do this 2-3 times. Let stand until completely cool. Under running cold water, peel the eggs (the peel will come off perfectly).
Chop the eggs and set aside.
In a medium bowl, whisk together the vinegar, mayonnaise, pickle, onion, mustard, salt and pepper.
Add eggs to the mayonnaise mixture and gently fold in. Salt and pepper to taste.
Cover and chill in the refridgerator for at least 2 hours and up to 2 days.
To assemble, top bread with a generous amount of egg salad, lettuce and tomatoes. Either serve open-faced or top with a second slice of bread. Optional to skip the bread and make lettuce wraps!