Spring Egg Salad Sandwiches
Prep Time
Makes
Cooking Mode
1 white vinegar
6 Large Eggs
2 mayonnaise
2 green onion, finely chopped
1 flat-leaf parsley, chopped
1 shallots, minced
1 Original Dijon Prepared Mustard
1 paprika
⅛ each salt and pepper
1 (16) asparagus spears, ends trimmed
6 of bread
2 butter, room temperature
1 white vinegar
6 Large Eggs
2 mayonnaise
2 green onion, finely chopped
1 flat-leaf parsley, chopped
1 shallots, minced
1 Original Dijon Prepared Mustard
1 paprika
⅛ each salt and pepper
1 (16) asparagus spears, ends trimmed
6 of bread
2 butter, room temperature
Directions
1Bring a small pot of water, 1 tbsp (15 mL) white vinegar and a pinch of salt to a simmer over medium high heat. Gently add eggs and cook at a soft boil for 12 minutes. Drain the eggs, run under cold water and let cool.
2Meanwhile, bring another small pot of salted water to a boil, add asparagus and blanch for 1-2 minutes. Drain asparagus and set in an ice water bath to stop cooking; once cooled, remove from water and pat dry.
3Peel eggs, then mash with a fork to desired texture in medium-sized bowl. Add mayonnaise, green onions, parsley, shallot, mustard, and paprika; mix to combine and season with salt and pepper.
4Lay out the slices of bread on a clean work surface, then butter slices on one side. Divide half the egg salad filling between three slices of bread, top with a layer of asparagus, cover with remaining egg salad and top with the remaining slices of buttered bread. Wrap and refrigerate until needed.
5To serve, trim crusts from the sandwiches and slice into quarters.
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