Classic American Deli-Style Egg Salad
As an Amazon associate, I earn from qualifying purchases
INGREDIENTS:
Yield: 8 portions
▪24 large eggs
▪6-7 quarts (5-6L) water
▪Ice
▪Warm water
▪Paper towels
▪250g (1c) mayonnaise
▪45g (3T) Dijon mustard
▪15g (4T/1 Clam shell) minced chives
▪15g (3T) chopped dill
▪25g (5t) white distilled vinegar
▪15g (4t) sugar
▪10g (2t) salt
▪5g (2t) black pepper
▪5g (2t) paprika
▪15-20g (2 stalks) finely chopped celery
▪Nice sourdough bread
▪Durkees famous sauce
▪Green leaf lettuce
INSTRUCTIONS:
1. Fill a very large pot with 6-7 quarts of water and bring it to a boil.
2. Carefully lower eggs into the boiling water using a spider or long spoon to prevent cracking.
3. Set a timer for 13 minutes for large eggs (adjust time for medium or jumbo eggs).
4. After 13 minutes, remove the pot from heat and add ice (as much as will fit into the pot) to stop the cooking process.
5. Drain some warm water from the pot, add more ice, and run cold water over the eggs for 2-3 minutes or until the warm water is circulated out of the pot
6. Peel the cooled eggs under warm water, cracking them in several places to make peeling easier. Pat the peeled eggs dry to remove excess moisture.
7. Set aside 8 of the eggs. Reserving their yolks for later.
8. Press the remaining 16 eggs through a wire rack to “dice” them evenly.
9. In a separate bowl, combine mayo, Dijon, minced chives, chopped dill, vinegar, sugar, salt, pepper, paprika, and chopped celery.
10. Smash 6 of the reserved egg yolks into the mayo mixture and stir until well combined.
11. Gently fold the mayo mixture into the diced hard boiled eggs until evenly coated.
12. Crumble the last 2 reserved egg yolks into the mixture to absorb excess moisture and provide texture.
13. To make each sandwich, spread Durkees famous sauce onto two slices of sourdough bread. Add washed green leaf lettuce on one slice of bread and spoon 3-4 large spoonfuls of egg salad on top.
