Cooked - Egg Salad Sandwiches With Chive Mayonnaise From Carla Hall

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Egg Salad Sandwiches With Chive Mayonnaise From Carla Hall

1.0

12 eggs

1 cup Chive Mayonnaise (recipe below)

¼ cup finely chopped parsley

8 slices pumpernickel bread

Kosher salt and freshly ground black pepper (to taste)

2 egg yolks

2 tablespoons warm water

2 teaspoons lemon juice

1 tablespoon distilled white vinegar

½ teaspoon Dijon mustard

1 teaspoon Kosher salt

1½ cups vegetable oil

½ cup roughly chopped chives

Place eggs in a saucepan with water and salt, boil, then let sit for 10 minutes and cool before chopping into pieces.
Mix chopped eggs with chive mayonnaise, parsley, salt, and pepper to make the egg salad filling.
For the chive mayonnaise, blend egg yolks, water, lemon juice, vinegar, Dijon mustard, and salt in a food processor. Slowly add vegetable oil to create an emulsion, then mix in chopped chives.
Spread the egg salad filling on slices of pumpernickel bread, sandwich them together, stack and slice diagonally before serving.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥪Sandwich

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 120 weeks ago

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