3 Delicious Twists on an Egg Salad Sandwich Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Boil the Eggs

   Place the 4 large eggs in a small saucepan and cover them with cold water, ensuring there's about an inch of water above the eggs. Bring the water to a rolling boil over high heat, then immediately take it off the heat, cover, and let stand for 10 minutes.

   Drain the hot water and transfer the eggs to an ice bath, or just run them under cold water, for at least 10 minutes until they're completely cool to the touch. This stops the cooking and makes them easier to peel.

   20 min
2. 02

   Mince Aromatics

   While the eggs cool, finely mince the 1 tablespoon of chives and 1 tablespoon of shallots. Set them aside until you're ready to mix.

   5 min
3. 03

   Make the Dressing

   In a medium bowl, combine the 2 tablespoons mayonnaise, 2 teaspoons Dijon mustard, and 2 teaspoons wasabi. Season with 1 serving salt and pepper, then whisk until the dressing is smooth and thoroughly combined.

   5 min
4. 04

   Assemble the Salad

   Once the eggs are cool, peel them and roughly chop them into bite-sized pieces. Add the chopped eggs, chives, and shallots to the bowl with the dressing. Gently fold everything together until the eggs are evenly coated and the salad looks cohesive.

   10 min