Classic Egg Salad Sandwich |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A classic sandwich with a special twist. The addition of butter to the recipe changes the consistency and flavor to kick it up a notch. Try it once and you will want it over and over again. Makes 4 sandwiches. Ingredients:
6 large eggs, hard-boiled, cooled, and diced |
1/2 teaspoon lawry's seasoned salt |
1/4 teaspoon lawry's lemon pepper seasoning |
1/8 teaspoon garlic powder |
1/8 teaspoon onion powder |
1/8 teaspoon celery salt |
1/4 teaspoon dill weed |
1/4 teaspoon cayenne pepper |
3 tablespoons finely chopped red onion or 1 scallion, thin sliced |
1 medium stalk of celery, finely chopped |
1/2 cup mayonnaise |
1/4 cup unsalted butter, melted |
1/4 teaspoon sriracha hot sauce, or to taste |
Directions:
1. Remove eggs from refrigerator about 45 minutes before cooking.
2. Place eggs in medium saucepan, cover with 1-inch of cool water.
3. Bring to a boil over high heat. Remove from heat, cover and let sit for 12 minutes.
4. Transfer eggs to an ice water bath and let sit for 5 minutes.
5. Peel and medium dice the eggs.
6. Mix together the eggs, seasonings, onion, and celery.
7. Add the mayonnaise and stir until just combined.
8. Melt the butter (do not let it boil) and stir in the Sriracha Sauce.to combine.
9. Add butter mixture to egg mixture and stir until just combined.
10. Transfer to a covered container.
11. Refrigerate at least 4 hours
12. Serve on your favorite bread, croissant or English muffins
|
|