When I had my cafe', one of the favorite panini on the menu was my egg salad sandwich. Simple as it sounds, it was a fan favorite. What was the secret? I'm not sure, but I'll give a few tips that might be the great reveal.
- Boil the eggs just until the centers are still wet. I put my eggs in boiling water and cook for nine minutes. The eggs continue cooking once you take the pot off the heat, so by the time they cool off for peeling, they have the perfect golden sun yellow yolk.
- Chop the eggs with a pastry cutter. I love the chunky texture. Is this the secret?
- Mix mayonnaise {homemade best, of course, but Hellman's is my choice} with basil pesto. About 1 cup mayo to 1 Tablespoon pesto. The "secret" ingredient revealed.
- While the eggs are still warm, gently fold in the pesto mayo into the chopped eggs.
- Slather slices olive bread or Italian country loaf lightly on both sides with olive pesto.
- Generously spread the egg salad onto the dressed bread. Top with washed baby arugula leaves.
- Cut in half and enjoy immensely.
1 comment:
Homemade mayo is best. What is your recipe and can I make it with my Bella blending set?
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