Zucchini egg salad sandwich
Spain on a Fork · ♥ 1.3K likes · 12.2K views · 6 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole eggs
Put six eggs in a saucepan with just enough water to barely cover, bring to a boil on high, lid on, heat off, and leave exactly 10 minutes.
A summer zucchini egg salad sandwich
- 1 whole zucchini
Finely shred one zucchini on a box grater with the skin on.
- sea salt
Season the shredded zucchini with sea salt in a fine sieve over a bowl and leave about 10 minutes to draw out the water.
Drain the eggs into a colander, move to iced water for about 3 minutes, then peel them over the water.
- 120 g mayonnaise
- 15 g Dijon mustard
- 50 g chopped red onion
- 25 g chopped celery
- 25 g chopped dill pickles
- 1 cloves garlic
- 6 g chopped chives
- 10 ml fresh lemon juice
Mix the shredded egg with mayonnaise, Dijon, red onion, celery, dill pickles, grated garlic, chives, lemon juice, sea salt and black pepper.
- sea salt
- black pepper
Press the zucchini down with a large wooden spoon to squeeze out the extracted water, then mix it into the egg salad.
Pressing out the zucchini water
- 2 slices sandwich bread
Lightly toast the bread so it does not go mushy, then sandwich the egg salad between two slices.