Classic Egg Salad Sandwich

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a medium saucepan half full with water and place it over high heat. When the water is at a full boil, use a spoon to gently lower the eggs into it one at a time. Allow the eggs to boil, uncovered, for 10 minutes.

Step 2

Remove the eggs from the heat and carefully drain off the boiling water. Place the saucepan under the tap and allow cold water to run on the eggs for several minutes. Move the pan to the counter and let the eggs rest in the cool water for about 15 minutes.

Step 3

Take an egg and lightly tap both ends on the edge of the sink, cracking the shell. Then gently roll the egg along the counter to crack the sides of the shell. Hold the egg under running cold water while you peel the shell off. Once all the shell has been removed, give the egg a little shake to remove any excess water and place it on a cutting board. Repeat with the remaining eggs.

Step 4

Cut each egg in half and remove the yolk. Set the yolks aside. Finely chop the egg whites and place them in a medium bowl. Use your hands to crumble the egg yolks over the chopped whites.

Step 5

Add the mayonnaise, mustard, chopped celery, salt, and pepper and stir to combine. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour prior to serving.

Step 6

I love to serve egg salad on lightly buttered white or focaccia bread with a handful of pea shoots, or in a mound atop some finely shredded iceberg lettuce. (But if you really want a treat, try scooping some up with a potato chip…it’s the way we athletes like to eat it best.)

Step 7

Store the egg salad, covered, in the refrigerator for up to 3 days.