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Yumurta salatalı sandviç, iki tost ekmeği diliminin arasında hazırlanmış şekilde bir tarif

Egg Salad Tea Sandwich

Forget dry sandwiches! This recipe reveals the secret to a moist, creamy egg salad filling that pairs perfectly with your quick breakfast.
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Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 30 minutes
Total Time 56 minutes
Servings: 3 Servings
Course: Breakfast, Sandwiches, Tea Time
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 Eggs
  • 6 Slices Large Toast Bread (Shokupan or Pullman loaf)
  • 5 tbsp Mayonnaise (65 ml)
  • 1 tbsp Green Onion (5 g)
  • 2 tbsp Crumbled Feta Cheese (40 g)
  • 1 tsp Salt
  • 1 tsp Lemon Juice (Freshly squeezed)

Method
 

  1. Place the eggs in a pot with enough cold water to cover them and a pinch of salt. Once the water starts boiling, cook for exactly 11 minutes.
  2. When the time is up, immediately transfer the eggs to an ice bath to cool. Peel the shells, chop them into medium-sized cubes, and transfer to a mixing bowl.
  3. Add the finely chopped green onions, crumbled feta cheese, and mayonnaise to the eggs and mix gently. Do not add salt at this stage to prevent wateriness.
  4. Cover the mixture and let it rest in the refrigerator for 30 minutes. Meanwhile, trim the crusts off the bread slices.
  5. Add salt and freshly squeezed lemon juice to the cold filling taken from the fridge and mix gently one last time. Spread the filling evenly between the bread slices, ensuring it doesn't overflow from the edges.
  6. Close the sandwiches, press down gently, and cut them in half with a sharp knife before serving.

Notes

You can keep the sandwiches fresh for up to 1 day in the refrigerator by wrapping them in plastic wrap. Adding dill or cornichon pickles to the filling also works great.