Muffuletta Egg Salad Sandwich Recipe

$0.00

The Olives Give it a Great Flavor

Muffuletta Egg Salad Sandwich Recipe

 

Ingredients:

-4 large eggs
-1 tablespoon mayonnaise
-1 teaspoon Dijon mustard
-Freshly ground pepper to taste
-4 teaspoons Sonoma Farm Muffuletta hot or mild
-2 teaspoons fresh chives, minced
-Bread of choice, toasted

Steps:

1. Add the eggs to a saucepan and cover them with cold water until it reaches about half way up their sides, about 1-inch. Place the eggs over high heat and once the water reaches a medium boil (between a simmer and a rolling boil), turn the heat off, cover the saucepan with a lid and set your timer to 8 minutes. This will give you an almost-runny, creamy, bright yellow yolk with whites that are set. Once the time is up, remove the eggs and run cold water over them and peel. Slice the eggs in half, quarter them and then cut those quarters in half, too. Add them to a bowl, along with the mayonnaise, Dijon mustard, muffuletta, a few cracks of freshly ground pepper and a pinch of salt. Gently toss the mixture together, making sure all of the eggs are coated in the mayonnaise mixture.

2. To assemble the sandwiches, a few spoonful’s of egg salad. Garnish with a heavy sprinkling of minced chives and a few cracks of black pepper.

 

Sonoma Farm

Nov 2010

SKU: Muffuletta Egg Salad Sandwich Recipe Categories: , , Tags: , , , , , ,

Reviews

There are no reviews yet.

Be the first to review “Muffuletta Egg Salad Sandwich Recipe”

Your email address will not be published. Required fields are marked *