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17th of Sandwich – Chapter 2: Egg Salad Sandwich on a Rainy Day

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Written by: Brodie Porterfield

The fresh breezy personality of a proper egg salad sandwich really sings on a mild and sunny day, but nobody has a recipe for the weather. It rained, and we ate them anyway.

My second installment as “cele-Brodie” guest writer for the 17th day of the month is now upon us. Happy 17th of Sandwich to you. Since Kelley and I often marvel at the versatility of basic chicken eggs, I figured I had better show some respect.

Photo by: Brodie Porterfield

This post may contain affiliate links, links that may provide a small commission to the creators at The Celebration Kitchen at no extra cost to you.

The Ingredients:

  1. Sliced Bread
  2. 8 Eggs
  3. ¼ cup Mayonnaise 
  4. 2 tbsp Dijon Mustard
  5. ¼ cup Minced Fresh Dill
  6. 2 tbsp Minced Fresh Chives
  7. ¼ tsp Ground Black Pepper
  8. 1 tsp Salt
  9. Kale
  10. Tomato

The Process:

Cover 8 of these oblong marvels with cool tap water in a pot large enough to keep everybody submerged but separated. Bring to a boil then immediately remove from heat and cover.  Let stand covered for 10 minutes.  While the eggs sit in the hot water, prepare another container full of ice water.  At the end of the 10 minutes, transfer the eggs to the ice bath using a slotted spoon. When cool enough to handle (a few minutes at most), remove the eggs and begin peeling.

Gently tap the boiled egg on a hard surface and roll to produce a series of cracks in the shell.  Running a soft stream of cool tap water over each one can help you get under the membrane and remove all the covering cleanly. Chop the boiled eggs and add them to a good-sized bowl.  

My wife and I agree on a number of things in life, and one is that dill seems to be a special component of this picnic champion.  I ended up accidentally leaving the stems in when I started running the knife.  I now share with you empirical knowledge that this will not kill anybody.  You probably already knew this.  

Mayo and Dijon mustard are the only wet ingredients. They serve to bind the salad together. Salt, pepper, and chives. That’s about it.  I fridged it overnight.  After all that grueling work, who has the energy to hoist the stuff onto a slice of bread? By myself?!  When you do get around to assembly stages, I recommend lining the bread with a small tarpaulin of kale to keep the bread from getting soggy.  Kale won’t keep the rain away.      

Photo by: Brodie Porterfield

Check out our other sandwich recipes:

Cheesesteak On Fire

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