This egg salad sandwich provides healthy fats, whole grains, fiber, minerals, protein, and omega-3s from the pastured eggs, making it healthier than traditional recipes. The lemon zest adds fiber and vitamin C. The herbs, thinly sliced peppers, lettuce and buttered toast add texture and crunch. The real secret is the two sizes of shredded egg, which make the salad extraordinarily fluffy and light. The small shreds bind the salad, while the large shreds boost the eggy flavor. Get the freshest eggs possible for this.
6 large fresh pastured eggs
2 tbsp whole milk greek yogurt
salt & pepper
juice and zest of 1 lemon (to taste)
1 inner stalk celery
¼ tsp. mustard powder or ½ tbsp. mustard
3 tbsp. of one or more finely chopped herbs, the more the better (fennel fronds, chervil, celery leaves, parsley, chives, tarragon, basil)
12 slices of bread
yellow or green pepper rings
1. Boil water in a medium sauce pan. Add the eggs and reduce to simmer. Cook for exactly 5 minutes. The eggs should be medium. Immediately plunge into an ice bath. Allow eggs to cool completely.
2. Wash the lettuce and bell pepper, trim the ends and leave to dry between kitchen towels. Make almost paper thin slice of the green bell pepper. Mince shallot, celery, mustard powder, and herbs. Juice the lemon and add half to the bowl, reserving the other half too add more later if necessary. Place all ingredients(except reserved lemon juice) into a large mixing bowl. Zest lemon rind with a microplane over bowl. Add mayo or yogurt and salt and pepper to taste. Stir until combined.
3. Knock eggs gently to crack all over the shells and place them back in the ice water bath.
4. Peel eggs under a thin stream of running water.
5. Get out a box grater. Grate 3 eggs with the thin shred and 3 with large shreds. Add into the large bowl and mix until just combined. Taste and add more lemon juice, salt and pepper to taste.
6. Lightly toast the bread and spread a little butter on each slice when hot.
7. Assemble. Place pepper rings on 1 slice, lettuce on the other and add a generous scoop of egg salad. Cut into halves on the diagonal and enjoy!
Using ingredients fully yields the best results. I learned to cook this way out of economic necessity and found it to be the most rewarding and nourishing way to approach food. It happenst to be the best for the planet too. These recipes are a tribute to my Italian grandfather who inspired the zero-waste philosophy by teaching me how to turn leftover polenta into lasagna.