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Egg Salad Sandwich Good Enough For Company

A classic is turned up several notches with marinated shallots, black olives and radishes in this fantastic egg salad recipe.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 6
Author: Good Dinner Mom

Ingredients

  • 1 dozen extra-large eggs
  • 1 shallot finely minced (1 to 2 tablespoons, to taste. I use 2)
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • Sea salt and freshly ground black pepper
  • Cayenne pepper to taste
  • 1/2 cup mayonnaise
  • 2 tablespoons capers drained and roughly chopped
  • 8 small radishes thinly sliced (keep in cold water unless using right away)
  • 12 slices of good quality hearty bread like rye or pumpernickel
  • 1/3 cup black olives pitted and roughly chopped (may substitute tapenade, if you have it)
  • 1 head favorite lettuce or 4 oz. spinach optional

Instructions

  • Hard-boil the eggs (this method makes them perfect)
  • Combine the eggs, fresh from the fridge, and 3 quarts cold water in a large saucepan. Bring to a boil over medium-high heat, turn off the heat, cover the pot and let sit for 12 minutes. Meanwhile, prepare an ice bath in a large bowl (use about 75% ice and 25% water). Drain the eggs, transfer to the ice bath and let cool completely, about 15 minutes. Peel the eggs and roughly chop them to desired sized pieces for your salad.
  • Marinate the shallot
  • While the eggs cook and cool, whisk the shallot, vinegar, mustard, 1 teaspoon salt, 1/8 teaspoon black pepper and a pinch cayenne pepper together in a small bowl and let sit as eggs finish cooking and cooling. Marinating the shallots in vinegar helps bring down the raw-onion sting.
  • Finish up!
  • In a large bowl, mix the eggs, shallot mixture, mayonnaise and capers until thoroughly combined. Taste, and add more salt, black pepper or cayenne at this time.
  • Dry the radishes on paper towel, if needed.
  • If making a sandwich, place one large lettuce leaf or handful of spinach on half the slices of bread.
  • Divide the egg salad evenly over the lettuce covered bread halves, layer with radishes and olives.
  • Cover with remaining bread.
  • For salad, serve on bed of lettuce or spinach, or just plop it on your plate and devour!