- Prep Time: 20 min.
- Cook Time: 7 min.
- Yield: 2 sandwiches
Probably the first lesson we all learn in the kitchen is boiling an egg. There is a knack to getting just the right consistency, as even boiled eggs can get overcooked.
Contents
Seven minutes at low altitude, once the water begins to boil, yield perfectly just-solid hard-boiled eggs. Then peeling off the shells under running water as soon as they are cool enough to handle will ensure that the shell and outer membrane slide off effortlessly without pulling off any of the egg white.
Find good-quality paprika online, at a spice shop, or at Cost Plus World Market. Asian markets carry a variety of curry powders. I prefer a Madras style, which imparts a hot kick.
Ingredients
- 4 large eggs, boiled, chopped
- 1 stalk of celery, finely diced
- 8 sprigs of fresh chives, minced
- 2 tablespoons of mayonnaise
- 1 tablespoon of sweet relish
- 2 teaspoons capers, drained, halved
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh dill
- 1/2 teaspoon curry powder
- 1/4 teaspoon Worcestershire sauce
- pinch of Hungarian hot paprika
- pinch of sea salt
- pinch of freshly cracked pink pepper
- 4 slices of top-quality white or light rye bread
Instructions
- In a glass bowl, mix the chopped eggs and all the other ingredients except the bread. Adjust the sweet versus savory taste profile with relish, salt, and pepper.
- Adjust the heat level with paprika or hot curry powder.
- For afternoon tea, English style, cut the crusts from the bread, spread the egg salad evenly, sandwiched between the two slices, cut in half, and serve.
- Or, go the bistro route with a toasted brioche bun. Or go full-on Harold’s Deli, which is really quite a vulgar monstrosity, actually!
