This is not your typical egg salad sandwich. This is a high-class, tantalizingly tasty Fancy Egg Sandwich that takes the classic egg salad game to the next level. Even with its added fanciness it is still quick, easy, and tastes like it’s from a cafe! The homemade mayo is creamier and more flavorful than anything you’ll find in a jar. The eggs are still fluffy and savory, pairing so well with the crunchy chives and the mayo. Fancy Egg Salad Sandwich spreads perfectly over your favorite bread and will become one of your favorite lunches after just one bite.
Ingredients
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 3/4 cup grapeseed or canola oil
- 2 tablespoons lemon juice
- ground cayenne pepper, to taste
- kosher salt, to taste
- ground black pepper, to taste
- For the egg salad:
- water, to taste, cold
- 8 large eggs
- chives, to taste, finely sliced
- kosher salt, to taste
- ground black pepper, to taste
- For serving:
- watercress leaves, to taste
- artisan sourdough bread, to taste, thickly sliced
Directions
Step 1 –In a medium mixing bowl, whisk together the egg yolk and the Dijon mustard until slightly thick and smooth.
Step 2 –Slowly pour the oil in a very thin stream into the egg yolk mixture while whisking continuously with your other hand. The slower the better; starting off with a drop or two at a time isn’t too slow at all to achieve the best results. The mayonnaise will be very thick.
Step 3 –Slowly whisk in the lemon juice until the mayonnaise is smooth, thick, and pale yellow in color.
Step 4 –Season to taste with the cayenne pepper, the kosher salt, and the black pepper. Set it aside.
Step 5 –Place the eggs in a medium saucepan and add the cold water, until the water reaches about 1-inch above the eggs.
Step 6 –Cover the saucepan and place it over medium heat.
Step 7 –Allow the water to come to a boil.
Step 8 –Take the saucepan off the heat and let the eggs sit undisturbed until they reach your desired level of cooked, about 10-12 minutes.
Step 9 –Set up a large bowl of ice water.
Step 10 –Once the eggs have finished cooking, transfer them gently to the ice water using a slotted spoon.
Step 11 –Allow the eggs to cool until they can easily be handled, about 5-10 minutes.
Step 12 –Working one at a time, gently peel each of the eggs.
Step 13 –Slice the eggs in half and transfer them to a medium mixing or serving bowl.
Step 14 –Repeat until all the eggs are peeled.
Step 15 –Add 1/2 cup of the homemade mayonnaise to the bowl.
Step 16 –Gently mash the eggs and the mayonnaise together.
Step 17 –Gently stir in the sliced chives.
Step 18 –Season with the salt and the pepper.
Step 19 –Place a small handful of the watercress on the bottom half of each slice of the bread.
Step 20 –Top the watercress with the egg salad.
Step 21 –Top the egg salad with more watercress and the top half of the bread.
Step 22 –Serve.
