Sandwich à la salade d’œufs, meilleur qu’au traiteur

Ingrédients

• 8 large cage-free organic eggs
• 1 cup mayonnaise (240 grams)
• 1 tbsp dijon mustard (14 grams)
• 1 celery stick finely chopped
• 1 small red onion finely chopped
• 1 clove garlic finely grated
• 2 tbsp chopped fresh parsley (8 grams)
• 1 tsp lemon juice (5 ml)
• sea salt & black pepper
• dash sweet smoked Spanish paprika
• handful chopped fresh chives
• 8 slices multi grain sandwich bread

Préparation

1. 1

   Add the eggs into a sauce pan, all in a flat layer, fill with water, just enough to barely cover the eggs, heat with a high heat

2. 2

   Once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs

3. 3

   Once the eggs are hard boiled, transfer them into a large bowl with iced water

4. 4

   After 1 to 2 minutes and the eggs are cool enough to handle, peel them, then transfer them into a cutting board and roughly chop them

5. 5

   Add the chopped eggs into a large bowl, along with the mayonnaise, dijon mustard, celery, red onion, garlic, parsley, lemon juice and season with sea salt & black pepper, mix together until well mixed

6. 6

   Ligthly toast the slices of sandwich bread, then evenly spread the egg salad over each bottom toast, top off with a dash of paprika, some chopped fresh chives and another piece of toast, enjoy!