Emeril’s Egg Salad Supreme is Truly a Serious Sandwich
I was chosen along with 20 other bloggers to participate in a cook-along of Emeril’s soon to be published cookbook, Kicked-Up Sandwiches. Over the next 3 weeks, we will each cook up some delicious looking sandwiches of our choice (at least twice a week). We were given the okay to cook and discuss whatever dishes we want, but only a few recipes were given the okay to publish in their entirety. Learn more about the new cookbook on the information page, and catch up with the other bloggers from the Morrow Cookbook authors on their blog, The Secret Ingredient Blog.
You wouldn’t think an egg salad sandwich would be classified as a serious sandwich, but Emeril has found a way to do just that. What did it take? I don’t know for sure. Maybe the hot Paprika or the minced shallots. The dry mustard bringing out the flavor of the egg yolks, or a combination of everything. Whatever it is, this is one serious sandwich.
Mise en Place
You can of course add things to this egg salad if you are used to it. Maybe you like carrots (huh?) – whatever, make it your own, but try this version without changing it first. I don’t think it needs much else.
Kitchen Notes:
- We are big about not using the whole egg unless we have to, so I nixed most of the yolks, and it was still a nice and creamy salad.
Excerpt and recipe from Emeril's Kicked-Up Sandwiches.
Here’s a simple, delicious sandwich. The dry mustard and paprika give it a wonderful surprising wasabi-y or horseradish-y accent.
Ingredients
- 12 hard-boiled eggs
- 1/2 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon hot Hungarian paprika
- ¼ cup minced shallot
- ¼ cup chopped green onion or fresh parsley leaves
- ¼ cup minced celery
- 1/2 cup mayonnaise, homemade (see page 309) or store-bought
- 12 slices White Sandwich Bread (page 303)
Directions
- Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
- Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
*Recipe courtesy of Morrow Cookbooks
I have a crush on your Mise en Place photo montages. Aaand now I’m hungry, too.
Awe, thanks! I was doing those photos differently up until last week, so now I guess I will have to keep up the good work and stick to this version! I like them like this too.
Very nice! I agree with Morrow Cookbooks–the Mise en Place photo montage is beautiful. Love it!
I’m making this one tonight … can’t wait to try it! Glad to be participating in #SeriousSandwich with you!
Good to know this is good with egg whites only. Thanks for the tip
I try to stay away from too many yolks, so most things I try with mostly whites – they usually come out good!