Ingredients with Measurements:
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices of Bayonne ham
- 8 slices of bread
- 4 lettuce leaves
Special equipment needed:
- Large pot
- Mixing bowl
- Fork or potato masher
- Knife or food processor
Step-by-step instructions:
1. Place the eggs in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
2. Remove the pot from the heat and drain the hot water. Fill the pot with cold water and let the eggs cool for 5 minutes.
3. Peel the eggs and chop them into small pieces.
4. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, parsley, salt, and black pepper. Mix well with a fork or potato masher.
5. Toast the bread slices and place a lettuce leaf on each slice.
6. Divide the egg salad mixture evenly among four slices of bread.
7. Top each egg salad slice with two slices of Bayonne ham.
8. Cover with the remaining slices of bread to make four sandwiches.
9. Cut each sandwich in half and serve.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Boiling water for eggs
Serving size:
4 servings
Nutritional information:
Calories: 440
Fat: 28g
Saturated Fat: 6g
Cholesterol: 300mg
Sodium: 1100mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 4g
Protein: 22g
Substitutions for ingredients:
- Instead of Bayonne ham, you can use prosciutto or any other type of ham.
- You can substitute the Dijon mustard with yellow mustard or honey mustard.
- If you don't have celery, you can use cucumber or bell pepper.
- You can use any type of bread for the sandwich.
Variations:
- Add sliced tomatoes or avocado to the sandwich.
- Use the egg salad as a dip for crackers or vegetables.
- Add chopped pickles or olives to the egg salad for extra flavor.
Tips and tricks:
- Make sure to cool the eggs before chopping them to prevent the egg salad from becoming too watery.
- Use a food processor to chop the celery and onion if you want a smoother texture.
- You can make the egg salad ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
Store the egg salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
The egg salad should be served cold, so there is no need to reheat it.
Presentation ideas:
Serve the sandwiches on a platter with a side of potato chips or pickles.
Garnishes:
Garnish the sandwiches with fresh parsley or chives.
Pairings:
Serve the sandwiches with a side of fruit salad or a cup of soup.
Suggested side dishes:
Potato chips, pickles, fruit salad, or soup.
Troubleshooting advice:
If the egg salad is too dry, add more mayonnaise. If it's too wet, add more chopped eggs.
Food safety advice:
Make sure to cook the eggs thoroughly to prevent foodborne illness.
Food history:
Bayonne ham is a type of cured ham that originates from the Basque region of France. It is known for its delicate flavor and tender texture.
Flavor profiles:
The Bayonne ham adds a salty and savory flavor to the sandwich, while the egg salad provides a creamy and tangy taste.
Serving suggestions:
Serve the sandwiches as a light lunch or a picnic snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French