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Sometimes You Need To Deviate
The recipe below calls for an 8″ bread round. So, that is what I bought. I love bread but look at the picture below. There is 6 times as much bread as filling. Don’t follow this mistake, so find a much thinner round!
Egg Salad Sandwich
Despite the Mt. Everest of carbs, this was still a good sandwich!
The radicchio and arugula (which didn’t make the picture) have a bite to them and they cut through the creaminess of the egg salad.
Mixing the eggs.
Putting it together.
With the cap on.
Sometimes you just need to deviate from the recipe and get smaller bread!
Egg Salad Sandwich
Ingredients:
6 hard-boiled eggs, peeled and roughly chopped 1/4 cup Homemade Mayonnaise, or prepared mayonnaise, plus more for spreading 1/2 teaspoon dry mustard powder, or 3/4 teaspoon Dijon mustard 3 tablespoons diced celery Salt and freshly ground black pepper 1/4 teaspoon mild Madras curry powder, (optional) 1 8-inch round bread loaf, cut in half crosswise Dijon mustard for spreading (optional) 1 small head radicchio 1 small bunch arugula
Directions:
1. In a medium bowl, combine eggs, mayonnaise, mustard powder, celery, salt and pepper to taste, and curry powder, if using. Gently mix until combined.
2. Spread the inside of the bread halves with a layer of mayonnaise and mustard, if using. Line the bottom half with radicchio and arugula leaves, and top with the egg salad. Cover with the top half, and cut the sandwich into wedges. Serve immediately.
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