The other day while in the bread section of a local supermarket, I came across these amazing looking rolls – they were pretzel rolls! I knew I had to try it and for some reason egg salad popped into my head.
Since the roll was so special, I thought it deserved more than just a basic egg salad so I decided to glam it up a bit.
The basis of all egg salad of course are the eggs so I started with 4 hard boiled eggs and then chopped them up. Not too finely – I like big chunks of the white.
Side Note: To make hard boiled eggs, put water in a pot, bring it up to a boil, gently place the eggs in the water, cook for 12 minutes. Take out and place the eggs in a bowl of cold water. Change the water until the eggs have cooled down. This makes it easy to peel and the yellow will actually be yellow – not green!
Next we need 1 celery stalk. Cut the celery in half lengthwise and then into little chunks.
Place eggs and celery into a bowl. Mix in 2 tablespoons of mayo, 1 squeeze of half of a lemon, 1/4 teaspoon of kosher salt, 4 turns of a pepper mill or just put as much salt and pepper that you like.
Mix it all together and now it’s time to assemble the sandwich.
I had some arugula in my fridge so I put that on first. I love how peppery arugula tastes! It’s my favorite lettuce. Then I put a scoop of the egg salad and I sprinkled the top with some paprika
Put the top of the pretzel roll on and you’re done!
It was so good! The lemon really freshens up the egg salad and the pepperyness of the arugula mixed with the slightly salty taste of the pretzel roll was such a great combination. My older daughter was home at the time and asked if she could have some. I wasn’t too happy about having to share (but I did) and she really liked it!
I think this egg salad sandwich would even be great for entertaining!
Do you like artisan breads? The great thing is many can now be found at regular supermarkets.
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