Add some kick to your picnic with this spicy egg salad. To make the salad: chop hardboiled eggs and mix with finely chopped celery and onion with Tessemae’s Habanero Mayonnaise. Then layer it on toasted bread with fresh tomatoes and lettuce.
Makes: 2 sandwiches
Active Time: 25 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
6 large eggs
1/3 cup Tessemae’s Habanero Mayonnaise
2 stalks celery, finely chopped
2 tablespoons minced onion or shallot
½ teaspoon salt
¼ teaspoon pepper
Pinch celery seed
8 slices multigrain or oat bread, lightly toasted
4 pieces leaf lettuce
4 slices ripe tomato, optional
- Place eggs in the bottom of a medium saucepan. Cover generously with water and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook 11 minutes. Pour off hot water and set the saucepan in the sink. Run cool water over the eggs for two minutes. Let sit in the cool water until cool enough to peel, about 10 minutes. Peel and rinse the eggs.
- Chop the eggs. Transfer to a medium bowl. Add Tessemae’s Habanero Mayonnaise, celery, onion, salt, pepper and celery seed and stir to combine.
- Lay toast on work surface. Place lettuce on four slices of the toast. Top lettuce with the egg salad, dividing evenly among the four sandwiches (about ½ cup egg salad per sandwich.) Top with tomato if using and place the remaining four slices of toast on top. Cut each sandwich in half. Wrap and pack for a picnic or serve immediately.