Name: Mini Egg Salad Sandwiches Recipe
Ingredients: Eggs: The star of the show! You will need 6 large eggs for this recipe. It’s crucial to hard-boil them perfectly. Overcooked eggs can become dry and rubbery, while undercooked eggs are unsafe to eat in egg salad. Aim for a yolk that is just set and creamy, not chalky. Fresh, high-quality eggs will always yield the best flavor. Consider using pasture-raised eggs for a richer taste and deeper yellow yolk.; Mayonnaise: This is the binder and flavor carrier for your egg salad. ½ cup of mayonnaise is a good starting point, but you can adjust it to your preference. Full-fat mayonnaise provides the richest flavor and creamiest texture, but you can also use light mayonnaise or even Greek yogurt for a healthier alternative. Experiment with different types of mayonnaise, like olive oil mayonnaise or avocado mayonnaise, for subtle flavor variations. For an extra layer of tang, consider a flavored mayonnaise, such as roasted garlic or lemon aioli.; Celery: ¼ cup of finely diced celery adds a crucial element of crunch and freshness to the creamy egg salad. Celery’s mild, slightly peppery flavor complements the richness of the eggs and mayonnaise perfectly. When selecting celery, choose stalks that are firm and crisp, not limp or bendy. For a stronger celery flavor, use the inner, more tender stalks. If you prefer a milder taste, you can blanch the diced celery briefly in boiling water and then immediately plunge it into ice water to stop the cooking process and maintain its crispness.; Red Onion (or Shallot): 2 tablespoons of finely minced red onion (or shallot) provides a subtle bite and aromatic depth. Red onion offers a slightly sharper flavor than white or yellow onion, which cuts through the richness of the egg salad. Shallots, on the other hand, offer a milder, more delicate onion flavor with a hint of garlic. Choose whichever you prefer based on your taste. For a milder onion flavor, you can soak the minced red onion in cold water for 10-15 minutes before adding it to the egg salad; this helps to reduce its sharpness.; Dijon Mustard: 1 teaspoon of Dijon mustard adds a tangy kick and complexity to the flavor profile. Dijon mustard has a sharper, more pronounced mustard flavor compared to yellow mustard. It also helps to emulsify the mayonnaise and other ingredients, creating a smoother egg salad. If you don’t have Dijon mustard, you can substitute it with yellow mustard, but you may want to add a touch of white wine vinegar or lemon juice to achieve a similar level of tanginess. For a spicier kick, try using whole grain Dijon mustard.; Fresh Dill (Optional): 1 tablespoon of finely chopped fresh dill adds a bright, herbaceous note that complements the eggs beautifully. Dill has a distinctive, slightly grassy and citrusy flavor that enhances the freshness of the egg salad. If you don’t have fresh dill, you can use dried dill, but fresh dill is always preferred for its vibrant flavor. Other fresh herbs that work well in egg salad include chives, parsley, and tarragon. Experiment with different herbs to find your favorite combination.; Salt and Black Pepper: To taste. Seasoning is crucial for bringing out the flavors of all the ingredients. Start with ¼ teaspoon of salt and ¼ teaspoon of black pepper and adjust to your liking. Remember that salt enhances flavor, so don’t be afraid to season generously. Taste the egg salad after adding the salt and pepper and adjust as needed. Freshly ground black pepper is always preferred for its bolder flavor.; Paprika (Optional, for garnish): A sprinkle of paprika adds a touch of color and a subtle smoky flavor. Sweet paprika is commonly used, but you can also use smoked paprika or hot paprika for different flavor profiles. Paprika is primarily used for visual appeal, but it also adds a very mild flavor that complements the egg salad.; Bread: Choose your favorite bread for mini sandwiches. White bread, wheat bread, brioche, or even mini croissants all work well. For mini sandwiches, consider using sliced white bread or wheat bread and cutting out small circles or squares using a cookie cutter. Brioche buns or mini croissants offer a richer, more decadent option. Consider toasting the bread lightly for added texture and flavor.

Ingredients

Eggs: The star of the show! You will need 6 large eggs for this recipe. It’s crucial to hard-boil them perfectly. Overcooked eggs can become dry and rubbery, while undercooked eggs are unsafe to eat in egg salad. Aim for a yolk that is just set and creamy, not chalky. Fresh, high-quality eggs will always yield the best flavor. Consider using pasture-raised eggs for a richer taste and deeper yellow yolk.

Mayonnaise: This is the binder and flavor carrier for your egg salad. ½ cup of mayonnaise is a good starting point, but you can adjust it to your preference. Full-fat mayonnaise provides the richest flavor and creamiest texture, but you can also use light mayonnaise or even Greek yogurt for a healthier alternative. Experiment with different types of mayonnaise, like olive oil mayonnaise or avocado mayonnaise, for subtle flavor variations. For an extra layer of tang, consider a flavored mayonnaise, such as roasted garlic or lemon aioli.

Celery: ¼ cup of finely diced celery adds a crucial element of crunch and freshness to the creamy egg salad. Celery’s mild, slightly peppery flavor complements the richness of the eggs and mayonnaise perfectly. When selecting celery, choose stalks that are firm and crisp, not limp or bendy. For a stronger celery flavor, use the inner, more tender stalks. If you prefer a milder taste, you can blanch the diced celery briefly in boiling water and then immediately plunge it into ice water to stop the cooking process and maintain its crispness.

Red Onion (or Shallot): 2 tablespoons of finely minced red onion (or shallot) provides a subtle bite and aromatic depth. Red onion offers a slightly sharper flavor than white or yellow onion, which cuts through the richness of the egg salad. Shallots, on the other hand, offer a milder, more delicate onion flavor with a hint of garlic. Choose whichever you prefer based on your taste. For a milder onion flavor, you can soak the minced red onion in cold water for 10-15 minutes before adding it to the egg salad; this helps to reduce its sharpness.

Dijon Mustard: 1 teaspoon of Dijon mustard adds a tangy kick and complexity to the flavor profile. Dijon mustard has a sharper, more pronounced mustard flavor compared to yellow mustard. It also helps to emulsify the mayonnaise and other ingredients, creating a smoother egg salad. If you don’t have Dijon mustard, you can substitute it with yellow mustard, but you may want to add a touch of white wine vinegar or lemon juice to achieve a similar level of tanginess. For a spicier kick, try using whole grain Dijon mustard.

Fresh Dill (Optional): 1 tablespoon of finely chopped fresh dill adds a bright, herbaceous note that complements the eggs beautifully. Dill has a distinctive, slightly grassy and citrusy flavor that enhances the freshness of the egg salad. If you don’t have fresh dill, you can use dried dill, but fresh dill is always preferred for its vibrant flavor. Other fresh herbs that work well in egg salad include chives, parsley, and tarragon. Experiment with different herbs to find your favorite combination.

Salt and Black Pepper: To taste. Seasoning is crucial for bringing out the flavors of all the ingredients. Start with ¼ teaspoon of salt and ¼ teaspoon of black pepper and adjust to your liking. Remember that salt enhances flavor, so don’t be afraid to season generously. Taste the egg salad after adding the salt and pepper and adjust as needed. Freshly ground black pepper is always preferred for its bolder flavor.

Paprika (Optional, for garnish): A sprinkle of paprika adds a touch of color and a subtle smoky flavor. Sweet paprika is commonly used, but you can also use smoked paprika or hot paprika for different flavor profiles. Paprika is primarily used for visual appeal, but it also adds a very mild flavor that complements the egg salad.

Bread: Choose your favorite bread for mini sandwiches. White bread, wheat bread, brioche, or even mini croissants all work well. For mini sandwiches, consider using sliced white bread or wheat bread and cutting out small circles or squares using a cookie cutter. Brioche buns or mini croissants offer a richer, more decadent option. Consider toasting the bread lightly for added texture and flavor.

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Instructions

Hard-Boil the Eggs: Place the eggs in a saucepan and cover them with cold water, ensuring the water level is about an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let it stand for 10-12 minutes for large eggs. This timing will result in perfectly cooked yolks that are creamy and not dry.

Cool the Eggs: Immediately after the standing time, drain the hot water and run cold water over the eggs until they are cool enough to handle. This rapid cooling stops the cooking process and makes the eggs easier to peel. You can also place the eggs in an ice bath for a few minutes to cool them down even faster.

Peel the Eggs: Gently tap the eggs all over to crack the shells. Start peeling under cold running water, which helps to separate the shell from the egg white. Peel all the eggs and set them aside.

Chop the Eggs: Roughly chop the peeled eggs. You can use a knife or an egg slicer for this step. For a smoother egg salad, chop the eggs more finely. For a chunkier texture, leave them in larger pieces. Place the chopped eggs in a medium-sized mixing bowl.

Prepare the Vegetables: Finely dice the celery and mince the red onion (or shallot). Ensure the vegetables are diced finely so they distribute evenly throughout the egg salad and provide a pleasant texture without being too chunky.

Combine Ingredients: Add the mayonnaise, Dijon mustard, diced celery, minced red onion (or shallot), and fresh dill (if using) to the bowl with the chopped eggs.

Season and Mix: Season with salt and black pepper to taste. Start with the recommended amounts and adjust according to your preference. Gently stir all the ingredients together until they are well combined. Be careful not to overmix, as this can make the egg salad watery. You want the mixture to be creamy and well-distributed, but still retain some texture.

Chill (Optional but Recommended): For the best flavor and texture, cover the bowl and refrigerate the egg salad for at least 30 minutes before assembling the sandwiches. Chilling allows the flavors to meld together and the egg salad to firm up slightly, making it easier to spread.

Prepare the Bread: While the egg salad is chilling (or if you are ready to serve immediately), prepare your bread. If using sliced bread, you can cut out mini circles or squares using a cookie cutter or a sharp knife. You can also toast the bread lightly for a more robust flavor and texture.

Assemble the Mini Sandwiches: Spread a generous amount of egg salad onto one slice of bread and top with another slice to create a sandwich. If desired, you can garnish the sandwiches with a sprinkle of paprika or a small sprig of fresh dill.

Serve and Enjoy: Serve the Mini Egg Salad Sandwiches immediately or within a few hours for the best freshness. If making ahead of time, store the assembled sandwiches in an airtight container in the refrigerator.

Nutrition

Serving Size: One Normal Portion
Calories: 250-300 kcal
Sugar: 2-3g
Sodium: 250-350mg
Fat: 18-22g
Saturated Fat: 4-6g
Carbohydrates: 12-15g
Fiber: 1-2g
Protein: 8-10g
Cholesterol: 180-200mg