Description
Today I’m sharing my simple recipe for Southern Egg Salad Sandwiches, with a few subtle touches that I swear by for making it a truly classic egg salad that you’ll go back to every time.
Ingredients
Scale
- 6 whole Organic Eggs, hardboiled
- 1.5 TBSP Dukes Mayo
- 6 – 8 qty Mini Dill Pickles, finely chopped
- 1/4 tsp Colonnel’s Dry Mustard Powder
- Kosher salt
- Cracked Pepper
- 4 fresh Garden Radishes, thinly sliced
- 1 bundle Flat Leaf Italian Parsley or Watercress
- 1 loaf Wheat Bread, sliced
Instructions
- Begin by hard boiling your batch of eggs for approximately 10 minutes, then let them sit in an ice water bath until they are fully cool.
- Peel, wash and pat dry.
- Rough chop your hard boiled eggs so you are left with a chunky consistency, still bitesized but the larger size will ensure your egg salad doesn’t turn into a mushy blob when you’re all done.
- While you’re chopping, go ahead and prep by finely chopping your mini dill pickles and thinly slicing your radishes, set aside.