Introducing Chef Carla Hall’s Modern Twist on Classic Egg Salad Sandwiches!
Elevate your lunch game with a recipe that marries timeless comfort with contemporary flair, all crafted under the creative vision of the esteemed Chef Carla Hall. These Egg Salad Sandwiches with Chive Mayonnaise are not just a meal; they’re a culinary journey that celebrates tradition while embracing the excitement of the present. 🥪🥚
Egg Salad Sandwich:
- 12 eggs
- 1 cup Chive Mayonnaise (recipe below)
- ¼ cup finely chopped parsley
- 8 slices pumpernickel bread
- Kosher salt and freshly ground black pepper (to taste)
- 2 egg yolks
- 2 tablespoons warm water
- 2 teaspoons lemon juice
- 1 tablespoon distilled white vinegar
- ½ teaspoon Dijon mustard
- 1 teaspoon Kosher salt
- 1½ cups vegetable oil
- ½ cup roughly chopped chives
- It’s time to embark on a culinary journey guided by the brilliance of Chef Carla Hall. Begin by placing the eggs in a generous saucepan, ensuring they’re submerged by at least an inch of water. With a sprinkle of 1 tablespoon of salt, the water comes alive. As it reaches a lively boil, cover it up and whisk the saucepan off the heat. Let the eggs soak up the serenity for 10 minutes. They’re then ready for a refreshing ice bath, a treat before their starring role. Once cool, peel those eggs and gently chop them into delightful ½-inch pieces. Allow the flavors to mingle as you stir in the chive mayonnaise, finely chopped parsley, and a pinch of salt and pepper to create a harmonious egg salad filling.
- Chive Mayonnaise: In the heart of this sandwich symphony is the exquisite Chive Mayonnaise. With the elegance of a food processor and Chef Hall’s mastery, blend egg yolks, warm water, lemon juice, white vinegar, Dijon mustard, and a dash of salt into a smooth crescendo. As you keep the rhythm, slowly pour in the vegetable oil, creating a mesmerizing emulsion. Watch as the chives join in, their vibrant notes turning the mayonnaise into a fragrant melody.
- Serving the Magic: The stage is set for your culinary masterpiece. Scoop the egg salad, a symphony of flavors, onto four slices of hearty pumpernickel bread. Crown them with the remaining four slices, creating a sandwich duet. For a striking finale, stack two sandwiches atop each other, secure them with a skewer, and slice through the layers on a diagonal. The result? A masterpiece of taste and texture that’s ready to dazzle your senses.
Chef Carla Hall’s Egg Salad Sandwiches with Chive Mayonnaise redefine what lunch can be—honoring tradition with every bite while infusing a contemporary spark that resonates with modern palates. 🥪🌱 Recipe credit: Chef Carla Hall.