Name: Egg Salad Sandwich Everyone Loves
Yield: Makes enough for 4 sandwiches
Ingredients: 2 tablespoons finely chopped spring onions or shallots; 1 small bunch watercress or baby rocket, rinsed, dried and stemmed, or ¼ iceberg lettuce, shredded; 8 slices Part Wholemeal or Multigrain Sandwich Bread, or Kyra’s Seed Bread, toasted or untoasted; Sliced tomato, optional; 4 tablespoons mayonnaise, bought or home-made, or more to taste; 6 medium eggs; 2 tablespoons chopped flat-leaf parsley; 1-2 teaspoons Dijon mustard, optional; ½ teaspoon Hungarian sweet paprika; Salt and freshly ground black pepper; 1 tablespoon lemon juice, strained before measuring

Preparation info

Makes enough for
4
sandwiches

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

I da Constanos, the mother of my friend-since-birth Jeanette Pagnoni, would often make a Friday dinner of tuna and egg salads, coleslaw and potato salad. Jeanette’s younger brother, Peter, would announce, ‘Mommy’s making egg shell salad for dinner.’ The version below meets with rave reviews whenever I make it, but I’m careful about the shells. If you want to serve some coleslaw with the