Loaded Egg Salad Sandwich
These egg salad sandwiches are loaded with bright, crunchy vegetables and pack a lot of flavor. They are th eperfect treat, no matter what time of day. Make these for your next picnic!
- 5 eggs boiled and chopped
- 1 tomato seeded and finely diced
- 1 persian cucumber finely diced
- 1-2 green chili peppers finely chopped
- 1/4 tsp black pepper
- salt to taste
- 1/4 cup mayonnaise
- 3 tbsp thousand island dressing
- 1 loaf of bread
In a medium sized bowl mix together sll the ingredients barring the bread. Taste for seasoning and adjust accordingly.
Spread 1.5-2 tablespoons of the egg salad between slices of bread. Serve immediately
Keep them soft. No one likes dry sandwiches. If you want to store these in your fridge before serving, or transport them to a picnic or friend's house, cover them with damp kitchen towel. Then add foil or plastic wrap. The keep the bread from drying out.
Variations. You can change up the vegetables in the egg salad. Just make sure you use vegetables that don't release a lot of water, it'll make the egg salad soggy. I love adding green onions.
I sometimes add only 3 or 4 of the egg yolks to make this egg salad a little lighter.
If you don't have thousand island dressing, ranch or caesar dressing works great. You can also just replace the dressing with mayonnaise and adjust the seasoning by adding a pinch of paprika and/or 1 teaspoon sriracha.