I have to admit I did not grow up eating egg salad sandwiches but the first time I tried one, I was hooked. Over the years, I have put my own spin on the classic including this recipe which leans on my Curry Mustard and Roasted Garlic Achaar to bring the flavor! This sandwich has become a favorite in our house for good reason.
Makes 2 sandwiches
Ingredients
4 eggs
3 tablespoons Vegenaise or mayonnaise
1 tablespoon Brooklyn Delhi Curry Mustard or favorite mustard
1 tablespoon + 2 tsp Brooklyn Delhi Roasted Garlic Achaar
2 tablespoons diced celery (anything crunchy basically - green bell peppers or scallion would work as well)
Lettuce
4 slices fresh, good bread
Method
Place eggs in a saucepan and cover with cold water by about a 1/2 inch. Bring the water to a boil and then remove the saucepan from the heat and cover. Let the eggs sit in the hot water for 9 minutes. Cool the eggs down in a bowl of ice water for 3 minutes and then peel them. Remove the egg yolks and place in a bowl. Chop the egg whites.
Mix the Vegenaise and Curry Mustard (or favorite mustard) with the egg yolks until you have a smooth texture. Mix in the Roasted Garlic Achaar and then gently mix in the chopped egg whites and diced celery. Add salt to taste and more Roasted Garlic Achaar if you like it spicier.
Assemble your sandwiches by first placing a layer of lettuce down on your bread slice. Then spoon the Curry Egg Salad on top. Top with a lettuce leaf and the other slice of bread.
In this recipe
