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5 from 4 votes

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 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 6
Calories: 285kcal
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
  • ½ 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
  • 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 1 dozen 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 1 shallot, 2 Tablespoons vinegar, 1 Tablespoon mustard, 1 teaspoon salt, ⅛ 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, ½ cup mayonnaise and 2 Tablespoons capers until thoroughly combined. Taste, and add more salt, black pepper or cayenne at this time.
  • Dry 8 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!

Nutrition

Serving: 1g | Calories: 285kcal | Carbohydrates: 26g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 35mg | Sodium: 660mg | Potassium: 159mg | Fiber: 4g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg