Egg Salad Sandwiches (and Cheap White Wine) | It Happens in the Hamptons

Name: Egg Salad Sandwiches (and Cheap White Wine) | It Happens in the Hamptons
Total time: 28 min
Ingredients: 6 large eggs; 1/4 cup finely diced celery; 3 tablespoons mayonnaise; 1 teaspoon white wine vinegar; 1/2-1 teaspoon Dijon mustard (to taste); 2 teaspoons minced green onion, optional; 1 1/2 teaspoons freshly minced tarragon (or 1/2 teaspoon dried); salt; pepper

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Total: 28

Servings: 2.5

Author : Author: Heather Schmitt-Gonzalez

Egg Salad Sandwiches (and Cheap White Wine) | It Happens in the Hamptons

Ingredients

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Instructions

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Step 1

Place eggs in a pot and cover with cold water by 1-2 inches and bring to a boil. As soon as the water boils, put a lid on the pot and turn off the heat. Let sit 8 minutes. While the eggs are sitting, prepare a bowl of ice water. When the 8 minutes are up, very carefully lift the eggs out of the pot with a slotted spoon and set into the ice water until cold.

Step 2

Peel the eggs, then roughly chop them and put them into a medium-sized bowl. Fold in remaining ingredients (salt and pepper, to taste).

Step 3

Can be refrigerated in an airtight container for up to 2 days.

Step 4

Serving suggestions: on bread (toasted or not), croissant, or bagel, in pita or a lettuce leaf.