The Egg Salad Sandwich

Cheap, filling, and easy to make. Those qualities are likely what made the egg salad sandwich a staple, though the origins of egg salad itself remain somewhat humble and blurred by time.

While chopped or dressed boiled eggs appeared in European cooking long before the modern egg salad sandwich, it did not officially emerge until mayonnaise entered French cuisine in the early nineteenth century. Curiously, the invention of the egg salad sandwich is not credited to the French but rather to the British or Americans, depending on which culinary historian you ask.

I've always preferred a little punch and a less-is-more philosophy when it comes to ingredients, so my version of the egg salad sandwich leans heavily on flavor rather than excess. In fact, it is even better after a few hours in the refrigerator, when the ingredients have had time to mingle and deepen one another.

INGREDIENTS

three eggs, boiled, diced, and chopped

a celery stalk, finely diced

a quarter of a shallot, finely diced

a tablespoon of Kewpie mayonnaise

one and a half teaspoons of Dijon mustard

one and a half teaspoons of horseradish, plus an additional half teaspoon to taste

In a bowl, mix all the ingredients except for the additional half teaspoon of horseradish. Taste and add more horseradish as desired. I prefer to cover and refrigerate the egg salad for at least four hours before spreading it on morning rolls, my preferred bread for this particular sandwich, though milk bread, white bread, and potato bread are equally delicious choices.

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