John Myers
Egg Salad Sandwich
The perfect egg salad sandwich recipe with a picture and simple step-by-step instructions.
- 4 Eggs
- 1 Fresh shallot
- 2 Mini cucumbers
- 0,5 Red peppers
- 0,5 bunch Chives fresh
- 75 g Mayonnaise lightly
- 75 g Yogurt 10% fat
- 1 tsp Mustard medium hot
- 1 tbsp Lemon juice
- Salt and pepper
- 8 Discs Toast
- Cook the eggs in boiling water for about 10 minutes, drain, rinse and allow to cool.
- In the meantime, peel the shallot and dice it finely. Wash the mini cucumbers, cut into thin strips and cut into small cubes. Wash, quarter and core the peppers and also cut into small cubes. Cut the chives into small rolls .
- Mix the mayonnaise, yoghurt and mustard in a bowl. Mix in the shallot, cucumber, chives and paprika. Season with lemon juice, salt and pepper.
- Peel the eggs and cut into slices. Carefully fold into the mayonnaise mixture.
- Cover the slices of toast with the egg salad, cut in half diagonally and serve immediately.
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