This is not your typical egg salad sandwich. This is a high-class, tantalizingly tasty Fancy Egg Sandwich that takes the classic egg salad game to the next level. Even with its added fanciness it is still quick, easy, and tastes like it's from a cafe! The homemade mayo is creamier and more flavorful than anything you’ll find in a jar. The eggs are still fluffy and savory, pairing so well with the crunchy chives and the mayo. Fancy Egg Salad Sandwich spreads perfectly over your favorite bread and will become one of your favorite lunches after just one bite.
Ingredients
For the mayonnaise: • 1 large egg yolk • 1 teaspoon Dijon mustard • 3/4 cup grapeseed or canola oil • 2 tablespoons lemon juice • ground cayenne pepper, to taste • kosher salt, to taste • ground black pepper, to taste For the egg salad: • 8 large eggs • 1/2 cup homemade mayonnaise • chives, to taste, finely sliced • kosher salt, to taste • ground black pepper, to taste For serving: • watercress leaves, to taste • artisan sourdough bread, to taste, thickly slicedDirections
In a medium mixing bowl, whisk together the egg yolk and Dijon mustard until slightly thick and smooth.
Slowly pour the oil in a very thin stream into the egg yolk mixture while whisking continuously with your other hand. The slower the better; starting off with a drop or two at a time isn’t too slow at all to achieve the best results. The mayonnaise will be very thick.
Slowly whisk in the lemon juice until the mayonnaise is smooth, thick, and pale yellow in color.
Season to taste with the cayenne pepper, kosher salt, and black pepper. Set it aside.
Place the eggs in a medium saucepan and add cold water, until the water reaches about 1-inch above the eggs.
Cover the saucepan and place it over medium heat.
Allow the water to come to a boil.
Take the saucepan off the heat and let the eggs sit undisturbed until they reach your desired level of cooked, about 10-12 minutes.
Set up a large bowl of ice water.
Once the eggs have finished cooking, transfer them gently to the ice water using a slotted spoon.
Allow the eggs to cool until they can easily be handled, about 5-10 minutes.
Remove one egg at a time from the ice water and gently peel each egg.
Slice the eggs in half and transfer them to a medium mixing or serving bowl.
Repeat until all the eggs are peeled.
Add 1/2 cup of the homemade mayonnaise to the bowl.
Gently mash the eggs and mayonnaise together.
Gently stir in the sliced chives.
Season to taste with salt and pepper, or more cayenne pepper.
Place a small handful of the watercress on the bottom half of each slice of the bread.
Top the watercress with the egg salad.
Top the egg salad with more watercress and the top half of the bread.
Serve.
