Indulge in the savory goodness of a delightful egg salad croissant, a simple yet scrumptious treat that celebrates the rich flavors of perfectly hard-boiled eggs. This recipe is a testament to the timeless allure of classic egg salad, elevated with a medley of complementary ingredients for an unforgettable sandwich experience.
Crafting the Perfect Egg Salad:
The cornerstone of any egg salad is, undoubtedly, the eggs themselves. Achieving flawlessly hard-boiled eggs is a breeze with this straightforward method.
Mastering the Art of Hard Boiling Eggs:
Place the eggs in a large pot and cover them with cool tap water. Set the pot on the stove, crank up the heat to high, and set the timer for 14 minutes. Once the timer signals completion, remove the pot from the heat and transfer the eggs to a bowl of cold water to cool.
The Essence of Egg Salad Sandwich:
A classic egg salad sandwich comprises hard-boiled eggs, mayo, and a dash of salt and pepper, served between slices of bread. Elevate the experience by opting for a buttery croissant or your preferred bread variety.
Determining the Ideal Quantity of Egg Salad:
To avoid excess leftovers, consider a ratio of 2-3 hard-boiled eggs per person when preparing your egg salad. The precise quantity may vary based on additional ingredients incorporated into the salad.
Shelf Life of Egg Salad:
Store your egg salad in the refrigerator, where it will remain fresh for up to 5 days. It’s crucial to discard any leftover egg salad if left unrefrigerated for more than 2 hours to ensure food safety.
Ingredients:
- 12 eggs, hard boiled
- ½ cup (120 ml) mayonnaise
- 1 teaspoon mustard
- ¼ teaspoon celery seed
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ¼ cup (40 g) green onion, diced
- ¼ cup (28 g) cooked bacon, crumbled
- 2 tablespoons (16 g) chopped shallot, for garnish (optional)
- Croissants or Sandwich Bread for Serving
Instructions:
Boil Eggs:
- Arrange the eggs in a single layer in a large pot and add water until they’re covered by about 1/2 inch.
- Bring the water to a boil, cover the pot, and remove it from the heat. Let the eggs sit for 14 minutes.
- Prepare an ice water bath in a large bowl. Once the eggs are cooked, transfer them to the ice water bath using a slotted spoon and let them cool for 1 to 2 minutes.
- Peel the eggs under water, pat them dry with a paper towel, and chop them.
Egg Salad:
- In a large mixing bowl, combine the chopped eggs, mayonnaise, mustard, celery seed, paprika, salt, pepper, green onion, and bacon.
- Spread about 1 cup of the egg salad onto a croissant or sandwich bread. Feel free to add lettuce, tomato, or your favorite sandwich ingredients. Enjoy your delectable creation!
