Egg salad sandwich

There are are many answers to Noah's question of what to do when you have too many eggs.

On a whim, I had placed an order with a farm wholesaler but they never confirmed my order. Alas, times are topsy turvy and I didn't think much of it. After our weekly grocery run, I get an email saying my delivery would happen today. I had ordered 30 eggs from them and we had just bought 24 at the grocery. We now had...too many eggs.

Baking is a good way to use eggs but what about for meals? Behold, the egg salad sandwich. Humble in its cookery but delightful in flavor. It was a go-to for me on picnics growing up and provides a sense of comfort now.

Egg salads are also infinitely customizable. I had originally planned on going with Los Angeles bakery Konbi's infamous egg salad sandwich, which requires a dozen eggs BUT milk bread, which I have not made in awhile (due to lack of motivation).

My boyfriend had made some sourdough bread yesterday (yes, we also have made our own starter during all this but TO BE FAIR, we have been making bread for the past two or three years!) so, a simpler egg salad we go!

I used the NYT recipe from Eli Zabar for this, which calls for:

8 eggs, in cold water in a pot. Heat to boil, and then lower the heat to a simmer and cook for 10 minutes. Then soak in cold water until it's cool to handle and peel.
1/3 cup mayo
1 generous tb of freshly chopped dill
Kosher salt and pepper

Once you peel the eggs, spoon out 4 yolks and save the egg whites for something else. I just whipped an egg white salad so I can have for a little snack later this week. With the rest, chop the eggs, extra yolk, and throw into a bowl.

Spoon and mix mayo, salt, and pepper until evenly coated. Throw in the dill and mix again.

This is the only fancy thing I did, but I used a 1 1/2 inch scooper and scooped out two heaps of egg salad per slice, spread it with a knife, and then plopped it together.

That's it! 


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