Craving Carla Hall Recipe for Egg Salad Sandwich?
Carla hall recipe for egg salad sandwich recipe offers a delightful twist on a classic. It's rich, flavorful, and perfect for a quick lunch or picnic.
Equipment
- Saucepan: For hard-boiling eggs
- Mixing Bowl: Medium-sized, for combining ingredients
- Chef's Knife: For chopping vegetables and eggs
- Cutting Board: To protect countertops
- Measuring Spoons and Cups: For accurate ingredient measurement
- Spatula or Spoon: For gentle mixing
Ingredients
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 8 slices of your favorite bread (sourdough, brioche, or whole wheat recommended)
- Optional: Lettuce leaves, for serving
Instructions
- Step 1: Hard-Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. This ensures the eggs are cooked through but not rubbery.
- Step 2: Cool and Peel the Eggs: Drain the hot water and rinse the eggs under cold running water until they are cool enough to handle. Gently tap each egg on a hard surface and peel off the shell.
- Step 3: Chop the Eggs: Coarsely chop the peeled eggs and place them in a medium-sized mixing bowl.
- Step 4: Add the Flavor Base: Add the mayonnaise and Dijon mustard to the bowl with the chopped eggs. Gently stir to combine, ensuring the eggs are evenly coated.
- Step 5: Incorporate Vegetables and Herbs: Add the finely chopped celery, red onion, chives, and parsley to the egg mixture. These ingredients provide texture and a burst of fresh flavor.
- Step 6: Season to Perfection: Season the egg salad with salt and freshly ground black pepper to taste. Be mindful of the salt content in the mayonnaise and adjust accordingly.
- Step 7: Assemble the Sandwiches: Spread a generous amount of the egg salad onto four slices of bread. Top with lettuce leaves, if desired, and cover with the remaining bread slices.
- Step 8: Serve and Enjoy: Cut the sandwiches in half and serve immediately. The egg salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper. To substitute, Greek yogurt can replace some of the mayonnaise for a lighter version.
Notes
Variations
The carla hall recipe for egg salad sandwich recipe offers ample opportunity for customization.
- Ingredient Swaps: Greek yogurt can replace up to half of the mayonnaise for a lighter, tangier flavor. Avocado provides a creamy alternative, adding healthy fats and a vibrant green hue. Capers introduce a briny note, while a pinch of smoked paprika adds depth and complexity.
- Regional Twists: For a Southern-inspired variation, add a dash of hot sauce and a pinch of cayenne pepper. A Mediterranean version incorporates chopped sun-dried tomatoes and crumbled feta cheese. An Asian-inspired twist includes a splash of soy sauce and a sprinkle of toasted sesame seeds.
- Dietary Adjustments: For a gluten-free option, serve the egg salad on gluten-free bread or lettuce wraps. A dairy-free version utilizes vegan mayonnaise alternatives. To reduce cholesterol, use egg whites instead of whole eggs, although this will affect the richness and texture.
Serving Suggestions
This versatile egg salad is well-suited for various occasions. It serves as a quick and satisfying lunch option when paired with a side of fresh fruit or a simple green salad. For picnics and potlucks, it can be assembled into sandwiches or served as a dip with crackers and vegetables. Elevated presentations include serving the egg salad in lettuce cups or atop crostini as an appetizer.
Storage Tips
To preserve freshness, the egg salad should be stored in an airtight container in the refrigerator immediately after preparation. Properly stored, it remains palatable for up to two days. It’s essential to use chilled, hard-boiled eggs when making the salad and keep it refrigerated to prevent bacterial growth. Freezing is not recommended, as it alters the texture and consistency of the mayonnaise and eggs.
Frequently Asked Questions
- Question 1: Can this recipe be made ahead of time?
Yes, the egg salad can be prepared up to 24 hours in advance and stored in the refrigerator. However, it is best enjoyed fresh for optimal flavor and texture. - Question 2: Is it possible to use pre-cooked hard-boiled eggs?
Pre-cooked hard-boiled eggs can be used for convenience. However, they may not have the same fresh flavor as those cooked at home. - Question 3: Can the recipe be doubled or tripled for a larger gathering?
Yes, the recipe can be easily scaled to accommodate larger groups. Ensure all ingredients are increased proportionally. - Question 4: What is the best type of bread to use for the sandwich?
The ideal bread is a matter of personal preference. Sourdough, brioche, and whole wheat are excellent choices.