For a successful breakfast, I present to you step by step, the classic egg salad sandwich recipe. It’s easy to make, it’s delicious, for me it’s the perfect breakfast.
Egg salad can be a successful alternative to classic scrambled eggs or boiled eggs.
Contents
Few ingredients for a delicious egg salad
For four people, I used six large eggs. These were washed and boiled in cold water, about ten minutes, from the beginning of boiling the water.
We still need spring onions and chives, for a more delicate aroma.
And the last ingredient is a little sunflower oil. I did not use olive oil because it has a much stronger taste, and I do not want to feel too much the taste of oil.
In Transylvanian cuisine, in old recipes, pork lard was used instead of sunflower oil. The egg salad became much creamier and with a special taste.
Well, let’s get to work!
After the eggs are hard-boiled and cooled, we clean them from the peel.
The next step is to rub the eggs against a grater, into the bowl. I used a cheese grater, but whoever wants it can finely chop the eggs.
We also finely chop the spring onions and the chives.
Mix the salad
We put the finely chopped spring onion in a bowl over the grated eggs.
Season with a teaspoon of sea salt, a teaspoon of freshly ground pepper, and half of chopped chives.
We pour about 50 ml of sunflower oil and gently mix the salad until the oil is completely incorporated.
If necessary add a little oil, until the salad is homogeneous and creamy.
Sprinkle over the remaining chopped chives and the salad is ready.
I recommend putting the egg salad in the fridge for 10-15 minutes, so that the flavors are homogenized.
Finalizing the Classic Egg Salad Sandwich Recipe
All we need is a slice of fresh bread and a good spoonful of egg salad.
Can be consumed with tomatoes or as I did with cheese stuffed pickled pepper.
I wish you good appetite at this classic egg salad sandwich.
Classic Egg Salad Sandwich Recipe
Ingredients
- 6 pieces large eggs
- 1 bunch spring onion
- 1 bunch chives
- 50 ml sunflower oil
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
Instructions
- We have washed the eggs and boiled in cold water, about ten minutes, from the beginning of boiling the water. After the eggs are hard-boiled and cooled, we clean them from the peel. The next step is to rub the eggs against a grater, into the bowl.
- We put the finely chopped spring onion in a bowl over the grated eggs. Season with a teaspoon of sea salt, a teaspoon of freshly ground pepper, and half of the chopped chives.
- We pour about 50 ml of sunflower oil and gently mix the salad until the oil is completely incorporated. Sprinkle over the remaining chopped chives and the salad is ready.
