#SeriousSandwich: Emeril's Egg Salad Supreme - a recipe!

Hi!

My #SeriousSandwich project is winding down - I think the project technically ends today, although I do have a few lingering sandwiches hanging around that I will still write up.  (One is about the Reuben, one of my favorite sandwiches!  Last week, I put a brisket in to cure to make the corned beef, and just haven't had time to assemble and write about it.)  As a last hurrah, here is one of the recipes from Kicked-Up Sandwiches that I was provided in advance and allowed to publish.

Photo provided by Morrow Cookbooks

Egg Salad Supreme

from Emeril Lagasse's Kicked-Up Sandiwiches

6 sandwiches, about 3 cups filling

Here’s a simple, delicious sandwich. The dry mustard and paprika give it a wonderful surprising wasabi-y or horseradish-y accent.

Ingredients:

12 hard-boiled eggs

1/2 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon hot Hungarian paprika

¼ cup minced shallot

¼ cup chopped green onion or fresh parsley leaves

¼ cup minced celery

1/2 cup mayonnaise, homemade (see page 309) or store-bought

12 slices White Sandwich Bread (page 303)

Instructions:

1. Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.

2. Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.

Now, I had some of the jalapeno mayonnaise left over from the oyster po'boys, so instead of the regular half-cup of mayo indicated in the recipe, I threw that in!  John liked it, but I have to admit I was not a huge fan.  I normally love egg salad sandwiches in all forms, but I think the simpler recipe published above would have been better than my little improvisation.  The shallots in the salad taste fantastic, and the whole thing is great.

Mixing up the egg salad.

However, I did have some challah rolls hanging around instead of white bread, and that substitute worked out well.  I think white bread would have been terrific, but the sweet roll also made a great sandwich.

My egg salad sandwich.  

So, you should definitely make this egg salad, but I suggest sticking with Emeril's suggested regular mayo - he clearly knows better than I do!