I love a good egg salad sandwich. What I love even more is that I can get my kids to eat celery without them knowing it every time I make this recipe. They are perfectly disguised and the only thing that they notice is that it’s tasty and a bit crunchy.
I mix the same amount of celery in it, per amount of egg.
I often enlist the services of my egg cutting tools for this one too. Here are some that I also use for salads.
Veggie Load Egg Salad Sandwiches
- 2 slices whole wheat bread per sandwich
- 4 eggs boiled, peeled, and diced
- 1 cup celery diced
- 1/2 cup olive oil real mayonnaise
- 1 pinch iodized salt
- In a small stockpot heat water. Once it is at a full rolling boil, gently set in the eggs. Boil for 7 minutes for a perfect finish. In the mean time, wash, pat dry, and cut 4-6 celery sticks. Remove leaves and cut off the brown part of the roots if any. Chop them into cube shapes. The smaller the dice size, the easier it will be to eat. You can cut them anywhere from 1/2 inch to 1/4 inch cubes. I usually cut them longways into 3 long strips, then slowly cut them the other direction at a ¼ inch distance. Once eggs are done cooking at the 7 minute point, remove from water with a ladle, then place in ice cold water for as little as 30 seconds. When still lukewarm and cooled enough that are not too hot to the touch, peel the outer shell of the egg. You can use a spoon to help you. First tap one corner, peel the first piece out, then insert spoon along the inside wall and slowly peel off the egg so the white stays intact. Proceed to cut the eggs into ½ inch little cubes approximately. In a bowl, combine eggs, celery, mayo, and salt to taste. Add one pinch at a time. Gently fold in ingredients so that the eggs don’t completely break and fall apart. Whites and yolk will separate, but the taste won’t be compromised. Assemble now your sandwiches with the egg salad mixture inside. I lay it across the bread at a thickness of approximately ½ inch. Tastes even better after being refrigerated for a few hours.