The egg salad sandwich is a classic picnic sandwich that is a staple of summertime gatherings and outdoor adventures.
For the egg salad: – 6 eggs – ⅓ cup mayonnaise – Pinch of curry powder – 1 diced dill pickles – salt and pepper to taste – 1 tsp yellow mustard – 1/4 cup chopped green onion For the sandwich: – lettuce and tomatoes (optional) – 3 – 5 cooked bacon slices (optional) – 6 slices bread
Make the egg salad: In a pot over medium heat place the eggs and cover with cold water. Leave them to boil for around 10 minutes. Meanwhile you can fry and cut the bacon, chop the onion and dice the pickles. The eggs should be done by now. You can always make sure if they are done by taking one out of the water , breaking it and seeing the inside. Let them cool then peel the eggs. To fasten this process, you can put the eggs under cold water and peel them easily.
On the cutting board cut the eggs into bite size pieces and place in a medium bowl. Then add chopped cooked bacon, pickles, mayonnaise, yellow mustard, green onion, curry powder, salt and black pepper. Mix well to combine all ingredients. You can try the salad before you start with the sandwich in case you want to season it more.
Make the sandwich: Toast the bread slices. Spread egg salad over the toasted bread, then add sliced tomatoes, lettuce and top with another slice of toasted bread. Repeat this procedure for all the sandwiches.