If you’re going to make egg salad, please serve it on brioche. And serve it with Toum and some vegetables on the side as you see here. Fresh cucumber and leftover roasted sweet potato. You dip the vegetables and the sandwich in the Toum. Kids sometimes even like Toum, but everyone should like this egg salad, unless they are allergic to eggs. Use your best judgement.
You can buy Brioche at Trader Joes, sliced and around $4 a loaf. Hopefully you have a TJ’s by you, too bad if you don’t- use whatever. Use a romaine leaf. This is good on romaine as well or even crackers like croccatini, saltines, or matzo.
RECIPE:
yields: 5 sandwiches
6 eggs –
Put them in a pot with cold, or from the tap water to cover. Bring to a boil, and then turn off heat. Let them sit in the water for 8 mins. After 8 mins, scoop them out and put them in a bowl with cold or ice water to shock them.
Once you can touch them, start cracking and peeling off their shells. The yolks should be cooked through and bright yellow.
Separate the whites from the yolks. Mince the whites and push the yolks through a sieve with the back of a spoon. Combine them back together in a large mixing bowl.
4 celery sticks-
Slice and chop these into tiny 1/4in bits by slicing the celery into manageable sections and slicing the sections into smaller rows, and then chop chop chop. Put them in the bowl with the eggs.
