Deconstructed Egg Salad Sandwich
The deconstructed egg salad sandwich is my favorite special at a bakery in the Hillcrest neighborhood of San Diego. Since I don’t live in San Diego, I twisted their arm to tell me how to make it.
The sandwich contains the elements of egg salad – egg, dijon mustard, and sour cream – but the eggs are served in big, delicious slices and served with watercress.
If you are vegan, scroll down for the tips to get some ideas.
Prep time: 5 min; Total time: 20 min
- 2 slices ciabatta (or other bread)
- 1 hard boiled egg
- 1/4 c. sour cream
- 1 tbsp. dijon mustard
- 1/4 c. watercress
First, hard boil the eggs. While the eggs are boiling, mix the sour cream together with the dijon mustard. Toast the bread and spread the sour cream mixture on one slice of the bread.
Once the eggs are hard boiled, let them cool until you can remove the shell. Slice the egg into 1/2 inch thick slices and lay it on the sandwich so egg slices cover most of the bread.
Last, add the watercress and the top slice of bread for your sandwich. Enjoy!!
If you are vegan… this one isn’t easy. Dijon mustard alone doesn’t taste right. Dijon mustard plus Veganaise tastes better but it tastes too oily in my opinion. If anyone has a better idea, email me. Instead of the eggs, just use slices of cold tofu.
If you want, add slices of ripe tomatoes to your sandwich.
If you must, substitute another green in place of watercress. However, for this sandwich, watercress truly is the best choice so if at all possible, use that.