Something about the look of it just doesn't appeal to me, and I would choose any other crustless sandwich on a tiered tea tray if given the choice. Yet, despite my qualms with egg salad, I recently found myself asking my chef-husband Luke to make me his version of the best egg salad sandwich to see if he could change my mind.
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Ingredients for My Chef-Husband's Egg Salad Sandwich
Luke's go-to salad ingredientsKelli Acciardo Venner
However, when rummaging around in our fridge, he saw a tray of pickled veggies we had with dinner the other night and decided to use up the pickles and green beans because eggs and beans are a great pair. He also grabbed a jar of capers to add another layer of briny tang.
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Chef Luke egg salad tip #1: work with what you haveKelli Acciardo Venner
How to Make My Chef-Husband's Best-Ever Egg Salad
Then he started peeling. "Let me show you the easiest way to peel eggs," he said, flipping on the cold water and placing a colander in the sink. "An egg has a top and a bottom and the bottom has a little divot. Simply tap the bottom on the counter to break the shell, then peel under cold running water and it will come right off."
The cracked divet of the eggKelli Acciardo Venner
I watched as the shells slid right off, which was indeed the easiest way to peel an egg that I had ever witnessed.
Luke's genius egg-peeling hackKelli Acciardo Venner
It's important to note he used less green beans than pickles. "Capers are pretty dry," he tells me, "but too many pickled veggies will overpower the eggs."
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Luke's egg salad ingredients ready to be dressedKelli Acciardo Venner
After everything was chopped, he got to work on his dressing. He added a few heaps of mayo and a small jar of Dijon mustard to a bowl, but then he decided to add a bit of hot sauce, too, "for some extra umami."
Mayo, mustard and hot sauce dressing for egg saladKelli Acciardo Venner
After mixing in a few splashes of hot sauce, he added a few spoonfuls of the dressing to the eggs. "The key is not to overdress," he said. "That's why we left the eggs a little chunky. We want our egg salad to be lightly bound by the mayo dressing. We don’t want pulverized eggs."
The perfect egg salad consistencyKelli Acciardo Venner
Luke placed 6 slices of white bread on a cutting board and spread a thin layer of egg salad on the first two slices. After that, he tapped a healthy dusting of sweet smoked paprika onto the egg salad.
Smoked paprika egg saladKelli Acciardo Venner
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Little gem lettuces for a bit of greenKelli Acciardo Venner
He repeated these same steps with the remaining egg salad and bread, then patted everything into place and sliced the crusts off the sandwich. The final touch? Slicing the sandwich in half diagonally and adding a fancy toothpick to hold everything together.
Egg salad sammies ready for de-crusting and slicingKelli Acciardo Venner
My Honest Thoughts on My Chef-Husband's Egg Salad Sandwich
While egg salad may never be as high on my list of sandwich requests as Luke's famous chicken clubs, paninis and BLTs, I thoroughly enjoyed this sammie on a warm spring day with a chilled glass of rosé. It's a perfect sandwich for post-Easter lunches, Kentucky Derby parties and spring picnics.
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Chef Luke's best-ever egg salad sandwichKelli Acciardo Venner
Chef Luke's Best Egg Salad Tips
Adjust your egg time if desired. Luke likes a slightly runny 7-minute egg but for firmer hard-boiled eggs, cook them for a full 10 minutes. Use a colander for a shell basket. Cracked shells aren't great for your garbage disposal and a colander or bowl will collect them so they don't pass through when you're peeling the eggs.Don't overdress the salad. Nobody likes a wet egg salad, so err on the side of caution when it comes to dressing. You can always add more if you need it.Make sure your smoked paprika is sweet. As you can see, Luke was very liberal with his paprika dusting and spicy smoked paprika would be way too bold here. Look for sweet "dulce" smoked paprika; his favorite is La Dalia Sweet Smoked Paprika from Spain, which you can buy on Amazon or La Tienda. Buttermilk white bread is best. The soft and ever so slightly tangy bread is what Luke prefers to use, but if you can't find it another soft fresh white bread will work. Always cut your crusts off. According to Luke, egg salad sandwiches are the quintessential tea sandwiches. He thinks the look better sans crusts and stacked in double-decker form with a fancy toothpick to keep everything in place. Gold pearl toothpicks FTWKelli Acciardo Venner
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