Fancy Egg Salad Sandwich

by Cindi Sutter, Founder & Editor Spirited Table® - Recipe by Cooking Professionally

This is not your typical egg salad sandwich. This recipe for a Fancy Egg Sandwich will take your classic egg salad game to the next level. Sure, it’s a little extra effort, but it’s still quick, easy, and tastes like it's from a cafe!

This recipe is EASY, QUICK, VEGETARIAN, STOVE-TOP, LOW-COST, LUNCH, SOUPS & SALADS

Time: 30 minutes

Yield: 4 servings

Ingredients

For the homemade mayonnaise:• 1 large egg yolk, pasture-raised or locally sourced• 1 teaspoon Dijon mustard• 3/4 cup grapeseed or canola oil• 2 tablespoons fresh lemon juice• ground cayenne pepper, to taste• kosher salt• freshly ground black pepper

For the egg salad:• 8 large eggs• 1/2 cup homemade mayonnaise• large bunch of fresh chives, plus more for assembly, finely sliced• kosher salt• freshly ground black pepper

For the sandwiches:• fresh watercress leaves• thickly sliced homemade or artisan sourdough bread, for serving

Instructions

Step 1

In a medium mixing bowl, whisk together the egg yolk and Dijon mustard until slightly thick and smooth. Slowly pour the oil in a very, very thin stream into the egg yolk mixture while whisking continuously with your other hand. The mayonnaise will be very thick. Slowly whisk in the lemon juice until the mayonnaise is smooth, thick, and pale yellow in color. Season to taste with cayenne pepper, kosher salt, and black pepper. Set it aside.

Step 2

Place the eggs in a medium saucepan and add cold water, until the water reaches about an inch above the eggs. Boil the eggs to your liking. As the eggs are cooking, set up a large bowl of ice water. Once the eggs have finished cooking, transfer them gently to the ice water. Allow the eggs to cool until they can easily be handled – about 5 to 10 minutes. 

Step 3

Remove one egg at a time from the ice water gently peel each egg. Slice the eggs in half and transfer them to a medium mixing or serving bowl, and repeat until all the eggs are peeled. 

Step 4

Add 1/2 cup homemade mayonnaise to the bowl gently mash the eggs and mayonnaise together. Gently stir in 1 tablespoon sliced chives. Season to taste with salt and pepper (or more cayenne pepper, if desired).

Step 5

Place a small handful of watercress on the bottom half of each bread slice, top with the egg salad. Top with more watercress and the top half of the bread.