The FridgeEmeril Lagasse’s Easy Egg Salad Recipe
By keeping the mayo to a minimum and adding just the right spice, the star chef serves up a fairly lean—but zesty—spin on the classic sandwich filling.
Egg salad sandwiches aren’t usually bursting with creativity, but in his new book, Emeril’s Kicked-Up Sandwiches: Stacked with Flavor, chef Emeril Lagasse offers up a healthier version of the protein-rich filling that tastes a hell of a lot better, too.
Not just your standard mayo-and-dill job, the chef’s sandwich is loaded with shallot, green onion and celery, plus Lagasse swears the dry mustard and paprika give it a surprising wasabi-like accent—which sounds like the definition of “kicked-up” to us.
And want to know the best part? Make it tonight...and you’ve got lunch for days.
EGG SALAD SUPREME
- 12 hard-boiled eggs
- ½ tsp salt
- 1 tsp dry mustard
- ½ teaspoon hot Hungarian paprika
- ¼ cup minced shallot
- ¼ cup chopped green onion or fresh parsley leaves
- ¼ cup minced celery
- ½ cup mayonnaise, homemade or store-bought
- 12 slices bread
- Roughly chop eggs and place them in a mixing bowl. Add salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with rubber spatula or spoon until very well blended. Transfer to container, cover, and refrigerate for at least 2 hours and up to 4 days.
- Spread ¼ to ½ cup of egg salad between 2 slices of bread. Repeat with remaining salad and bread.
Makes: 6 sandwiches, or about 3 cups of filling